Monday, May 7, 2012


Lucy shared this one with me. I've made it a few times for special occasions, but just haven't gotten around to posting about it. It's seriously AMAZING!!

The original recipe is here, at My New Roots. I just added more dates to the crust, and added a smidgeon of salt to the filling.


1/2 c. raw almonds
3/4 c. soft medjool dates
1/4 t. salt


1 1/2 c. raw cashews, soaked for at least 5 hours (overnight is best)
juice of 2 lemons
seeds from 1 whole vanilla bean
1/3 c. raw coconut oil, melted
1/3 c. honey or agave nectar
1 smidgeon salt
1 c. raspberries (thaw completely if using frozen)

  • Process crust ingredients in a food processor until they start to hold together.
  • Scoop mixture into a 7 to 9-inch spring-form or pie pan.
  • Press firmly and evenly into bottom of pan.
  • Blend filling ingredients, except for raspberries, in a high-speed blender until very smooth.
  • Pour/spoon about 2/3 of the filling onto crust and spread with a spatula.
  • Add raspberries to remaining filling and blend again until smooth.
  • Pour/spoon remaining filling onto the while layer.
  • Place cake in freezer until solid.
  • Fifteen minutes before serving, remove from freezer. Run a smooth, sharp knife under hot water and cut into slices.
  • Enjoy. Lick your plate clean.

1 comment:

Tina said...

This is by far my favorite dessert. We discovered the recipe two or three months ago and make it way too often. It's actually my one and only request for Mother's Day this year!