July 21, 2010
This cake was adapted from Ani Phyo's Strawberry Kream Cheezecake (Raw Food Desserts).
1 1/4 cups almond flour/meal
1/4 cup macadamia nuts
pinch of sea salt
3/4 cup Medjool dates, chopped
3 cups cashews, (soaked 2 hours)
1 1/2 cups water
1 1/2 Tbsp lemon zest
1/4 cup cacao butter, melted
2 Tablespoons coconut oil, melted
1 1/2 teaspoons vanilla extract (alcohol free) (or 5 drops Medicine Flower Vanilla Extract)
2 drops Medicine Flower Lemon Extract (optional)
3/4 cup lemon juice
2 tsp sunflower lecithin (optional)
1 1/2 cups pineapple
2 Tbsp clear agave (or honey)
(Option: In place of pineapple, use fruits, like strawberries, kiwi, blueberries, etc. When using other fruits, adjust the sweetness to your taste).
Add macadamia nuts to food processor until finely ground. Add dates and salt, and process until it balls up. Add almond meal and process or knead together with hands.
Sprinkle bottom of fluted pie pan (with removable bottom) with a bit of almond meal.
Press dough into pan, creating a very thin crust. If using a fluted pan, be sure to press crust 3/4 of the way up the side of the pan.
Put shaved cacao butter and coconut oil in a metal bowl. Either melt in dehydrator or place over a smaller metal bowl, filled with hot water.
Combine all ingredients except the lecithin in a high speed blender until creamy. Add the sunflower lecithin and mix well. It should be very thick and creamy.
Spoon into crust and refrigerate 2 hours to allow cake to firm and set.
Pulse pineapple or other fruit in blender. Add sweetener and pulse again, creating a chunky sauce.
Gently remove cake from pan. Pour topping over the filling and serve immediately.
Store in refrigerator for 2-3 days or freeze for several weeks.
Rawfully Tempting™ is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.
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