berry cashew "cheese cake" (raw)

This is just a quick one today. We had a family BBQ for the Australia Day long weekend and I made this cake to take along. It comes together in about fifteen minutes with another hour in the freezer to set. Perfect for times when you want a no fuss treat that will please a crowd including many non vegans. 

Will make enough for a small slice for about 10-12 people. 

Base
1 cup almonds
1 cup dates
pinch of sea salt 

Cake
1 1/2 cups cashews (soaked for at least an hour or pour over boiling water and leave for 15 minutes or till soft).
1/2 cup coconut butter**
1/3 cup coconut oil (melted)
1 tsp vanilla
1 cup berries (I used bramble berries but raspberries or blueberries would be delicious)
1/3 cup liquid sweetener (I used coconut nectar but you could use raw honey, brown rice syrup or maple syrup)

extra berries to serve

Process 
 

Either use a 8inch spring form cake tin or (as I did) line a pie dish with plastic wrap. 

Place the almonds, dates and sea salt into a food processor and blend until a fine crumb. Press into the base of you tin/ dish and put in the freezer.

Wipe the food processor out and  place all the cake ingredients in together except the berries and blend well. When you have a smooth consistency add in the berries and mix until well combined.Spread berry mix over the base and place back in the freezer for about an hour or until set. 

Take out the freezer about 20 minutes before you want to eat it. Straight from the freezer remove the plastic or tin. If you used a pie dish lined with plastic wrap, place a plate over the cake and invert it. Remove the plastic wrap and flip the cake out onto your desired cake plate. If in a spring form cake pan just release the spring and cut off the base. 

Leave cake to warm slightly for 20 minutes, if it is really hot where you live you could put it in the fridge. Decorate with extra berries and serve. Although this cake is not made with cream or other heavy ingredients it is still really rich so a small slice will do. I served this between 10 adults and 2 children and we all had plenty. 

** Coconut Butter: you can buy it or put 3 cups shredded coconut in a food processor and mix until turns into creamy butter. Will make 1 cup, keep in the fridge. If you don't have any/ cant make any you could try substituting coconut oil but I haven't tried it personally.