This cashew cream cake is like a raw fruit and nut bar combined with a fruit sorbet. It needs to be kept in the freezer until just before serving.
If you want to make the base less fruity and more biscuity just add more oats and less less currants.
Its a perfect sweet treat without being sickly sweet like some desserts.
For the base you will need:
100g of raw pecans
100g of ground almonds
100g of currants or dates
2 tbsp of ground oats
2 tbsp of coconut oil
1 tsp of cinnamon
pinch of salt
For the cheesecake layer you will need:
200g of raw cashew nuts soaked overnight
1 mini can of coconut cream
2 tbsp of coconut oil
3 tbsp of coconut sugar or maple syrup
2 tbsp of lemon juice
1 tbsp of vanilla bean paste
4 tbsp of freeze dried raspberries
For the berry layer you will need:
1 cup of raspberries
1 cup of blueberries
1 tbsp of lemon juice
1 tbsp of chia seeds
Chopped pistachios for decoration
Method:
blend the ingredients from each layer separately.
the bottom layer gets blended first to form a dough.
press the dough into a 6" springform tin or line a normal tin with greaseproof paper.
(I did the latter and it created the wavey edges you see in the photo)
Press the dough into the cake tin until flat.
blend the cashew cheesecake layer into a creamy consistency.
tap on the counter to release any air bubbles and flatten the mixture then pop in the freezer for 10 minutes to harden.
For the final layer blend your fresh raspberries and blueberries with the chia seeds and pour into the tin. Decorate with chopped pistachios for colour contrast or add your own topping.
Put in the freezer for 2-3 hours to set and remove 15 mins before serving.
