Description
These chilled cashew cake islands are a creamy, citrusy, no-bake dessert perfect for warm days or dairy-free diets.
Ingredients
½ cup raw almonds
½ cup Medjool dates, pitted
¼ tsp sea salt
1½ cups raw cashews (soaked overnight)
Juice of 2 lemons
1 tsp vanilla bean or seeds of 1 vanilla bean
⅓ cup melted coconut oil
⅓ cup raw honey or agave (for vegan)
1 cup raspberries (fresh or thawed)
Instructions
1. Blend almonds, dates, and sea salt until sticky and crumbly.
2. Press mixture firmly into a springform pan to form the crust.
3. Blend soaked cashews with lemon juice, vanilla, coconut oil, and honey until smooth.
4. Pour ⅔ of the filling over the crust and smooth it out.
5. Blend the remaining filling with raspberries and pour over the first layer.
6. Freeze for 4+ hours until fully set.
7. Thaw for 30 minutes before slicing and serving.
Notes
You can substitute other fruits like mango, blueberries, or cherries.
To make mini versions, use a muffin tin with paper liners.
Best stored in the freezer and thawed just before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 11g
- Sodium: 45mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: cashew cake islands, no-bake vegan cake, raw dessert