Dairy-free, Gluten free, Wheat-Free, Paleo
This utterly delicious dessert is super easy to make and never fails to impress. Being raw, all nutrients retain their nutritional value.
Cashews offer healthy fats as well as protein in abundance, which together ensure that blood sugar levels are not tampered with, as they are with most high sugar desserts. I love to use mango when it’s in season. However, mixed berries work well too.
You will need to start this recipe a day and half to two days in advance, as the cashews require overnight soaking and the cake requires freezing.
Ingredients
For the base:
- 2 cups raw almonds
- 6 Medjool dates, pitted
- 2 tablespoons melted coconut oil
For the filling:
- 3 cups raw cashews
- 2/3 cup melted coconut oil
- ½ cup runny honey
- Juice of 3 juicy lemons
- 2 cups diced mango
- Juice of one lime
For the top:
- A small handful of chipped coconut
- Zest of one lime
Method
Place the cashews in a bowl, cover with water and soak overnight.
To make the base, place almonds and dates in a food processor and process to a meal. Add the coconut oil and process until combined.
Line an 18-20cm diameter spring-form cake tin with a baking sheet. The easiest way to do this is to remove the base and place a baking sheet on top of it. Replace the top piece, sealing in the baking sheet. Trim the free edges.Transfer the almond mix into the cake tin, spread evenly across the pan and press down with the palm of your hand to ensure it is tightly packed. Set aside.
To make the filling, drain and rinse the cashews and place in a blender (a high speed blender is ideal, but not essential). Add the coconut oil, honey and lemon juice and blend until smooth. Pour roughly two thirds of this cashew cream onto the prepared base and evenly spread across with a spatula.
Zest the lime, place zest in a small bowl and set aside.
Add the mango and lime juice to the blender and blend until smooth. Pour onto the first layer of cashew cream and evenly spread across with a spatula.
Finally, sprinkle the chipped coconut and lime zest across the top.
Place cake in the freezer for 12-24 hours or until set. Remove cake from the cake tin (this will be easy to do thanks to the baking sheet). Transfer to a plate or cake stand.
Leave at room temperature for 10-15 minutes prior to serving.
Cake will keep in the freezer for at least two weeks (although demolished long before that!).