Vibrant raspberry sauce tops this decadent frozen cashewmilk cake studded with fresh berries atop a nutty no-bake crust. A creamy vegan, gluten-free frozen treat for summer!
At the height of summer, when you just can’t bare to turn on the oven, it is essential to be prepared with an arsenal of frozen, no-bake desserts. Topping my growing list of refreshing treats to combat the heat is this Frozen Raspberry Cashew Cake!
As I’ve mentioned before, when ever I stumble upon a gluten-free or vegan recipe that I can’t help but share, it is not because I abide by any particular diet, but that it just happens to taste amazing that way. Most of the recipes on this website are riddled with butter and cream, but that doesn’t necessarily mean that that is how I eat in my own day to day. Sure, I am constantly trying out new recipes for cake/pie/etc and sneak countless sample slices, but I try to find balance with the other meals and snacks I provide for my family.
For this recipe, I took a page from some of my favorite alternative health blogs to create this no-bake dessert. Similar to a raw, frozen cheesecake, this dessert layers a walnut-date crust, creamy cashew frozen dessert studded with fresh raspberries, and a vibrant raspberry puree. Dairy-free decadence for breezy, summer living!
A non-dairy dessert that is actually creamy? You bet! From a girl that loves butter as much as I do, trust me when I say that this cashewmilk based frozen dessert is every bit dreamy and delightful. With a touch of fair-trade vanilla and pinch of sea salt (I added a pinch to crust as well – so good!), you might be tempted to eat it all straight from the container. But don’t! Together, this recipe is beyond easy to pull together and almost everything is better in layer cake form – aim I right?
Frozen Raspberry Cashew Cheesecake
1 cup walnuts
1 cup pitted dates
pinch sea salt
2 containers So Delicious Creamy Cashew Cashewmilk Frozen Dessert (500 ml each)
2 cups fresh raspberries
1 tablespoon raw honey, maple syrup, or sweetener of choice
Remove the frozen dessert from the refrigerator to soften. Set aside.
Place the walnuts, dates, and salt in the bowl of a food processor. Process until finely chopped and the mixture begins to stick together. Pack the mixture into the bottom of a 6-inch springform pan.
Once the frozen dessert has softened a touch (you may microwave in increments of 10-15 seconds, if necessary), spread the contents of one container on top of the crust. Place about ½ cup of fresh raspberries into the frozen dessert then top with the second container. Use a piece of plastic wrap to press the top until smooth. Cover and freeze.
Meanwhile, make the raspberry layers. Puree 1 cup raspberries and sweetener of choice. Remove the plastic wrap and spread the raspberry layer on top of the cashew layer. Recover and freeze until solid
Before serving, removed the cake from the freezer. Carefully run the edges of the pan under warm water then release the cake from the springform pan. Top with the remaining raspberries and serve!
To help slice the cake, run the blade of a knife under hot water before cutting.
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