Food Processor
9-inch (23cm) Glass
Pie Dish
Spatula
PREPARATION:
2
Soak the 1 cup of dry cashews in a bowl of water overnight or for at least 4 hours. When you are ready to work with them, drain the water and rinse the cashews well several times.
3
Place the dry almonds and dates into the food processor and process until a uniform, crumbly and sticky mixture results. Transfer this mixture to your glass dish. Using clean fingers, spread the mixture evenly in the dish and begin to press the mixture firmly down and along the sides to make a crust.
4
Place the soaked cashews and all filling ingredients into the food processor. Coconut butter is normally hard (unless it is in a hot environment) so simply use a fork to remove about 1 cup worth of chunks. Process all the ingredients until the mixture is fully smooth and creamy, stopping to scrape the sides several times.
5
With the help of your spatula, transfer the filling mixture onto the crust. Level and smooth out the filling over the crust and place the cake into the refrigerator to set and chill for at least 2 hours. (You can also freeze this cake for an ice-cream cake effect.) Once the cake has set, cut into 8 to 10 slices and serve. Keep cake leftovers covered and refrigerated or frozen.
Recipe and image Credit: Evita Ochel
Ingredients
Crust
1cupOrganic Raw Almonds
1cupOrganic Dates (any variety)
Filling
1cupOrganic Raw Cashews
1cupOrganic Coconut Butter
½cupOrganic Raw Cacao Powder
½cupOrganic Maple Syrup
2Organic Bananas (medium)
2tbspWater
Optional
Organic Pure Vanilla Extract or Bean
Directions
TOOLS YOU WILL NEED:
1
Food Processor
9-inch (23cm) Glass
Pie Dish
Spatula
PREPARATION:
2
Soak the 1 cup of dry cashews in a bowl of water overnight or for at least 4 hours. When you are ready to work with them, drain the water and rinse the cashews well several times.
3
Place the dry almonds and dates into the food processor and process until a uniform, crumbly and sticky mixture results. Transfer this mixture to your glass dish. Using clean fingers, spread the mixture evenly in the dish and begin to press the mixture firmly down and along the sides to make a crust.
4
Place the soaked cashews and all filling ingredients into the food processor. Coconut butter is normally hard (unless it is in a hot environment) so simply use a fork to remove about 1 cup worth of chunks. Process all the ingredients until the mixture is fully smooth and creamy, stopping to scrape the sides several times.
5
With the help of your spatula, transfer the filling mixture onto the crust. Level and smooth out the filling over the crust and place the cake into the refrigerator to set and chill for at least 2 hours. (You can also freeze this cake for an ice-cream cake effect.) Once the cake has set, cut into 8 to 10 slices and serve. Keep cake leftovers covered and refrigerated or frozen.
