This cake is as rich and creamy as a cheesecake, but is dairy free. It uses raw soaked cashews, almonds and coconut oil to create the filling. You can slice it into individual servings and freeze for convenience. When you are ready to serve it, thaw out the slices for a day in the refrigerator. It is a wonderful dessert that is full of protein, so, no guiltiness required! This recipe was adapted from “Nourishing Meals” a gluten free cookbook by Alissa Segersten and Tom Malterre.
1 cup raw hazelnuts
1 cup raw pecans
1/8 tsp of sea salt
10 medjool pitted dates
1 tbsp melted coconut oil
1 ½ cups raw cashews, soaked in water for 3 hours or add boiled water & let soak for ½ hr
¾ cup melted coconut oil
¼ cup freshly squeezed lime juice & zest of the lime
5 tbsp maple syrup, honey or agave syrup
3 tsp vanilla extract
½ cup raspberries
½ cup strawberries
To make the crust, place the nuts and sea salt in a food processor fitted with an “s” blade. Pulse until finely ground. Add the dates and coconut oil and process until well combined.
Brush a 9” springform pan with olive oil and add the crust mixture. Press firmly and evenly to fill the bottom of the pan. Chill in the freezer while you assemble the filling.
For the filling, drain & rinse the soaked nuts. Put them in the food processor with the melted coconut oil, lime juice, lime zest, maple syrup and vanilla. Pulse until well combined, stopping to scrape the sides down. Add the berries and blend until very smooth and creamy. Pour the filling into the crust and chill in the freezer for about an hour and then transfer to the refrigerator and chill until set and firm, about 2 to 3 hours. To serve, unlatch the pan to remove the edges, slice, serve and enjoy!