This Sunday was a pure rain out. I didn’t leave my apartment the entire day, and while I had a million things to do around the house, I couldn’t help but take advantage of my time inside by making a delicious cashew cake. I love to experiment with vegan and raw recipes, especially since Jason can actually eat them, but since this wasn’t my first time making a cashew dreamcake, I decided to switch it up by adding a chocolate layer.
The result was a creamy, smooth, coconuty dessert with just a hint of delicious cocoa and a bit of crunch from the crust. It manages to give you that feeling of eating dessert without the heaviness of dairy, perfect for the guilty pleasure while still trying to stay healthy.
Chocolate Cashew Dreamcake (adapted from My New Roots):
1/2 cup almonds
1/2 cup dates
1 TBSP Coarse Sea Salt
2 cups cashews (soaked overnight)
Juice from 1-2 lemons (depending on how juicy they are)
Seeds from 1 whole vanilla bean
1/3 cup coconut oil
1/3 cup agave nectar (could substitute honey)
2 TBSP-1/3 cup cocoa powder
1. Chop almonds and dates before putting them into a food processor with coarse sea salt. Process until it is sticky enough to pack down into a pie plate covered in cling wrap or a 7 inch spring form pan. Pack down so that there is even coverage along the bottom and sides. Put into fridge to cool.
2. Melt coconut oil and agave nectar in a small saucepan, add to the cashews, lemon juice, and vanilla bean seeds into a food processor, blender, or Vitamix if you have one.
3. Blend until creamy and spreadable, this may take a while depending on what type of machine you’re using. Spread 1/2-2/3 of the mixture (depending on your preference) onto the crust so it is even.