Prep time: 25 minutes
11 - 12 hours with soaking and setting
2.5 cups cashews
1/4 cup coconut oil
1/4 cup water, filtered
1/2 cup maple syrup
1/2 cup lemon juice
1 pt. fresh organic raspberries
(frozen is ok)
1/8 tsp. sea salt
1 tbsp. vanilla paste
1/4 tsp. almond extract (optional)
1 cup pitted dates (medjool dates if available)
2 cups raw almonds
1/16 sea salt
1/4 tsp. vanilla or almond extract
1 tbsp. water
Line the bottom of a 6” spring pan with parchment paper, including around the sides. (This will make a taller more dramatic cake)
Use a 9” spring pan for a shorter but larger cake. Both work well.
For the filling - Soak raw cashews for 8 hours or overnight in filtered or spring water. Drain, and pat dry in a single layer.
Combine all the ingredients in a good quality food processor and blend for 5-7 minutes,. (It takes that much time for a creamy texture. ) Do not rush this.
Crust - Put all the ingredients, except water in a food processor and pulse several times until well blended. Add 1 tbs water and mix until fully combined.
Assembly - Place the crust ingredients in the lined pan and press down until even all around.
Pour in cashew mixture and smooth with a small rubber or offset spatula. make sure the cake is even all around.
Sprinkle cake with cacao nibs in whatever decoration pleases you.
Place cake in freezer for at least 2-3 hours. When removed from freezer place a few raspberries and some herbs on top.
Take out for 1 hour before serving, or place the cake in the refrigerator the day before serving.