Frozen Raspberry Cashew Cream Cake

It reached 90 degrees last week and the forecast is for 80+ all week. Yay!!!! This is when Seattle seems the most gorgeous place to live – snow capped mountains in the east and west, lake Washington on one side, the sound (ocean) on the other, green and lush and blue sky covering it all. Anyway, who wants to bake or cook when it’s 90 degrees out? Not me! We’re a little helpless here when it gets above 90 as most houses do not have A/C. Need a cool dessert? This is a no bake, super easy, frosty treat! Oh, and paleo(ish)! 🙂

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  • Place dates, walnuts, coconut and salt in the bowl of a food processor. Pulse until the mixture is fairly fine and uniform. When a small amount of the mixture is pinched between the fingers and sticks together, it is ready to form the crust. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform or pie pan, making sure the edges are well packed. Rinse the food processor well.
  • Place cashews, coconut oil, maple syrup, lemon juice, vanilla and lemon zest in the food processor. Blend until very smooth. If the mixture is too thick, add 1 to 2 tablespoons of water to help with the blending process.
  • Pour about 2/3 of the cashew mixture on top of the crust and smooth the surface. Add raspberries to the remaining filling and blend until smooth. Pour the raspberry mixture on top of the first layer.
  • Freeze cake until firm, 2 to 4 hours. Allow to warm up for 30 minutes before slicing. Garnish with fresh raspberries and serve.

Thanks PCC


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