|4 inch mini spring form. image on left is for a chocolate banana cake I will soon share|
Raw Raspberry Cashew Cake with Chocolate Cherry Topping
makes one 4 inch mini single layer. – double recipe for 8’’ cake
I’ve had a mind-blowing week of vegan desserts, nearly everyday filled with sweet inspiration that I can’t wait to share with you. Today I spent the afternoon shopping for a variety of baking kitchen essentials such as pie, tart and cake pans in a variety of sizes – all this as I expand the adventures in my kitchen with delicious baked vegan desserts. The ingredients will remain wholesome and organic and most importantly not too sweet.
Below is raw cashew raspberry cheesecake I made a month ago which turned out heavenly. The recipe is for a mini but you can double it up for an 8 inch. I also used the chocolate cherry sorbet from one of my other recipes since I thought it worked well here.
Stay tuned for more vegan treats!
Use a spring form pan – soak the cashews in advance
1 cup walnut
1 tsp vanilla
2tbsp agave or maple syrup
pinch sea salt
Combine the above in food processor until it forms a soft dough like texture. You can tell by picking some up and pinching together – it should hold. Transfer to the spring form by pressing it to bottom of pan and place in freezer for 30 minutes to firm up.
Raspberry Cashew Filling
¼ cup + 1tbsp agave or pure maple syrup
2 tbsp melted raw coconut oil
1 tsp vanilla extract
2 tbsp lemon juice
1 cup cashews soaked in water overnight – to soften the nuts
½ tsp lemon zest
1 cup frozen raspberry
Add all ingredients above in order as listed in a high powered blender such as Vitamix –blend until smooth and creamy. Add to the nut crust and chill in the freezer for an hour then add the chocolate cherry topping and chill for another couple hours. Remove from the spring form and transfer to a plate, which can now be kept in the fridge.
Chocolate Cherry Topping - double recipe for 8’’ cake
½ cup frozen cherries
½ lemon zest
1 tbsp maple syrup
1 tbsp cacao or cocoa
½ tsp vanilla extract
Combine all ingredients in food processor until creamy. Set in freezer 30 minutes before topping cake
Cake can be kept in fridge for 4 days