This dessert is so creamy and delicious you won’t even miss the bad stuff!! Plus it is super simple and requires no baking!
Start by soaking 1.5 cups of cashews in water. I prefer overnight, but if you are in a time crunch you can soak in warm water for 4 hours. Mix 2 dates, 1/2 cup walnuts, and 2 tablespoons of almond butter in a blender or food processor. You want this to be slightly chunky so don’t over pulverize. Press this into the bottom of a spring form pan**.
Then mix the juice from one lemon, your drained cashews, 1/2 teaspoon vanilla extract, 1/3 cup coconut oil, and 1/3 cup maple syrup until creamy. Layer half of this on your crust. To the remaining cake add 1/2 cup of raspberries, frozen or fresh, and mix until creamy. Add this to your two previous layers, decorate with raspberries, and freeze.
** I used 2 mini 4 inch spring form pans. For a large 16 inch spring form pan double the recipe. These are also excellent in cupcake cups!
I recommend letting your cake thaw for about 15-20 minutes before eating. I hope you enjoy! Please leave any questions or comments.
Lemon Raspberry Cashew Cake
Ingredients
- 2 dates
- 1/2 cup walnuts
- 2 tablespoons almond butter
- juice from 1 lemon
- 1.5 cups soaked cashews
- 1/2 teaspoon vanilla extract
- 1/3 cup coconut oil
- 1/3 cup maple syrup
- 1/2 cup raspberries (frozen or fresh)
Instructions
- Start by soaking 1.5 cups of cashews in water. I prefer overnight, but if you are in a time crunch you can soak in warm water for 4 hours. Mix 2 dates, 1/2 cup walnuts, and 2 tablespoons of almond butter in a blender or food processor. You want this to be slightly chunky so don't over pulverize. Press this into the bottom of a spring form pan**.
- Then mix the juice from one lemon, your drained cashews, 1/2 teaspoon vanilla extract, 1/3 cup coconut oil, and 1/3 cup maple syrup until creamy. Layer half of this on your crust. To the remaining cake add 1/2 cup of raspberries, frozen or fresh, and mix until creamy. Add this to your two previous layers, decorate with raspberries, and freeze.
- ** I used 2 mini 4 inch spring form pans. For a large 16 inch spring form pan double the recipe. These are also excellent in cupcake cups!
