This super-satisfying raw dessert is a slight variation on the lemon raspberry version I premiered last year. The fruit topping, a blend of fresh strawberries, lemon, and basil leaves, provides a bright, tangy note to cut the creamy richness of the cashew-based cake.
Yield: 24 small servings
Cook time: 30 minutes, plus time to freeze and presoak
For the crust:
1/2 cup almonds, soaked 2 – 4 hours
1 cup macadamia nuts, soaked 1 hour
5 pitted Medjool dates, soaked 1 hour, water reserved
Pinch sea salt
1/4 cup dried, unsweetened coconut
For the filling:
3 cups cashews, soaked 2 – 4 hours
3 pitted Medjool dates, soaked 1 hour
Zest of 1 whole lemon (use the rest toward the below)
3 whole lemons, seeded and sectioned
1/4 cup honey
1/2 cup coconut oil
1 tablespoon vanilla
1 teaspoon sunflower lecithin (thickening agent, can also use arrowroot powder)
For the topping:
1 cup fresh strawberries
1/4 cup packed fresh basil leaves
1/2 cup honey
1 teaspoon coconut oil
Place strawberries and half of lemon slices in a bowl in the freezer.
Pulse almonds to a coarse meal in a food processor. Add macadamia nuts, dates and salt and continue blending until nuts are fine and dough sticks together.
Sprinkle a pie or brownie pan with coconut. Press dough over top to create crust. Refrigerate.
Combine cashews, dates, other half of lemons, lemon zest, honey, coconut oil, vanilla and sunflower lecithin in a food processor and blend until very smooth. Spoon over crust and smooth evenly to edges. Place in the freezer and remove frozen fruit.
Place frozen fruit, basil, honey and coconut oil in food processor and blend until smooth. Spoon over cake and spread evenly. Return to freezer and chill overnight.
Thaw 40 minutes – 1 hour before serving and store leftovers in the fridge.
Originally published for PK4 Media.