Dee’s Rockin’ Raw Raspberry “Cheese” Cake – Dee’s Veggie Valentine’s Menu

9 Feb

Nuts have fats but it’s the type of fats that are good for you.   Your skin and hair will thank you, and you won’t be  freezing all the time either!  It’s easy to make and all you need is a good blender.  Coconut Oil is still a high fat ingredient, so don’t eat the whole cake in one go! A slice will do : )

Ingredients

For the base:-

100g almonds

75g pecans

180g medjool dates

1tsp sea salt

Filling:-

300g cashews (unsalted ) soak in cold water for 5 hours or boiling water for 2 hours.

Juice of one lemon

1tsp vanilla extract

150g coconut oil (melted)

150g honey or agave nectar

1 cup raspberries

Method:

Place almonds, pecans and dates in a food processor.  It should stick together in a ball when done.  Press into your dish – if using a dish that is not flexible line with cling-film to life the cake out.

Warm the coconut oil and agave nectar in a saucepan, whisk together and add to the cashews in the blender.  Blend the coconut oil, agave nectar, lemon juice and vanila extract together in the food processor until very smooth.  This could take a little while so perservere!  Adjust lemon juice if you wish.  Spoon a little over half of this mixture into your dish and flatten.  Add the raspberries or strawberries and mix again until smooth.  Spoon over the top and cover and freeze.  Remove from the freezer 30 mins before serving, top with fresh berries and serve.

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