HECK YEAH. Who said going Paleo was easy? Oh yeah, it was me. But seriously, I CANNOT cook, bake, sauté, etc. You name it, I probably cant make it. But I figured with the few days I had available between the Writing Competition (memo & citation assignment handed out to the 1Ls after finals in order to get onto a journal or law review) and my summer internship in Boston, I should make lots of yummy food!!
So, I did a little research (like every good law student does) and I stumbled upon a delicious recipe for a delicious raw vegan “cheesecake” and just had to try it! Now, I didn’t have a seven-inch pan… proof of how little I actually cook, but I did have a muffin tray!
Here’s the Recipe!
Raw Cashew Dreamcake
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt
1 ½ cups raw cashews, overnight if you have a decent food processor 1 1/2 days if you don’t **trust me, make your life easier
juice of 2 medium lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup agave nectar
1 cup raspberries (thaw completely if using frozen)
Directions thanks to My New Roots :
1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan or cupcake tin and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well. 2. Warm coconut oil and agave nectar in a small saucepan on low heat until liquid. Whisk to combine. 3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it. 4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid. 5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices.