Cashew cake has become a go-to dessert at our place. This one in particular, is especially popular. After so many requests, it seemed like the perfect first post! This is a really easy recipe. Just a few ingredients with no baking required!
The smoother the cashew mixture, the better. I’ve only done this with our Vitamix. So far, the results have been perfect. It will definitely help to properly soak your cashews in water overnight.
To make the crust, you’ll need a food processor. I use a 7 cup capacity Kitchenaid, which isn’t huge, but is more than enough to prepare your average size crust.
Silky Raw Blueberry Cashew CakePrint Recipe
- 1/2 cup pitted dates (crust)
- 1/2 cup almonds (crust)
- 1/2 tsp vanilla (crust)
- 1 tbsp water (crust)
- 2 1/2 cups raw cashews (soaked for 8 hours)
- 3/4 cup maple syrup (the real stuff)
- 1 cup blueberries (frozen is definitely best)
- 1 tbsp coconut oil
Soak the cashews overnight in water (or in boiling water for 1 hour if you're in a pinch).
Using a food processor, combine the dates, almonds, vanilla, and water. Pulse as needed to form a sticky, workable dough. This will take a few minutes.
Flatten the dough to fill the bottom of your can or mould (I use 6-9 inches, but you could stretch this further). Two layers of parchment paper and a rolling pin work well to keep things from sticking everywhere.
Blend the cashew, maple syrup, blueberries, and coconut oil until smooth. There should be no chunks. I leave the blender running a few minutes for good measure.
Pour the mixture over the crust and tap the pan to level out the mixture and remove any bubbles.
Freeze the cake for at least 4-5 hours (I leave mine overnight). Leave at room temperature about 15 minutes before eating.
Get ready to make new best friends.