Raw Cashew Dreamcake

Hello Dahlings!
I am so ready for summer! I love the food of summer :) Cold salads, salads and scrumptious frozen treats. I’ve been looking around for some “clean” recipes to try and found this recipe (& the best raw brownie recipe!) on My New Roots – Follow her blog for great raw eats :) I never thought I would find a cheesecake-like recipe that would be healthy and yummy to eat. As a lactose intolerant fittie, I struggle with finding dairy that my tummy likes too. The rest of me is crazy about it but tummy not so much. So I was thrilled when I discovered mynewroots’ blog about raw eating. Mine wasn’t quite as pretty as hers (pictured below) but it tasted like a dream!
Image courtesy of mynewroots

Raw Cashew Dreamcake

Ingredients for the Crust:
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt


1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.)
1 cup raspberries (thaw completely if using frozen)


1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.
4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own or with fresh fruit. Store leftovers in the freezer (what leftovers?).

It’s a perfect summer treat :)


One Raw Cheesecake Loving Lemon

Published by Kat Barnette

Welcome to my blog! The place where my brain settles into it's comfy couch to unload some of it's creativity :)

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