Vegan Cream Cake

You are probably asking yourself, what is this?

Very good question - it is pureed cashews.

Sounds weird, but it is healthy and delicious and great for hot afternoons.

Makes About: 1 9-inch round cake or 12 miniature cakes. (The instructions are for 12 small cakes).

If you need help with the cake, send me an email or message me on the little bar below and I will get back to within the 5 hours your cashews need to soak - unless I am asleep..

Takes About: 6 hours (5 hours soaking, 30 minutes setting, 30 minutes actually doing something)

Difficulty: 1 out of 5

Prep:

Have a blender or smoothie maker on hand.

Place muffin wrappers into a muffin tin.

Ingredients:

- Crust

1/2 cup almonds

1/2 cup raisins

1/4 teaspoon sea salt

- Filling

1 1/2 cups raw cashews - soaked for 5 hours or longer

1/3 cup raw coconut oil

1/3 cup agave nectar

2 lemons - Just the juice

1 whole vanilla bean

1 cup raspberries - fresh

Instructions:

- Step 1 - Water the Cashews

If you have not already, place the 1 1/2 cups of cashews into a large bowl and cover completely with water and soak for up to 5 hours.

This step can not be skipped or sped up. These have to soak for a long period of time so that they are soft.

Once the cashews have soaked for 5 hours, drain and set aside.

- Step 2 - Water the Raisins

In a small bowl, add the 1/2 cup of raisins and cover completely with water.

Let sit for 5-10 minutes and then drain.

- Step 3 - Make the Crust

In a food processor, add the 1/2 cup of almonds, the 1/4 teaspoon of sea salt, and the 1/2 cup of soaked raisins and blend until it sticks together.

- Step 4 - Press the Crust

Spoon about 2 tablespoons of crust into each muffin wrapper - all of it should be used.

Once each muffin wrapper has enough crust, spread it around evenly and press it down with your finger (it gets sticky, so have something to wipe your hands down) or have a flat object (I used a measuring cup) to flatten the crust down.

Once the crust has been flattened, set the muffin tin off to the side until needed.

- Step 5 - Cream the Cashews

In a blender, or high powered mixer, or smoothie maker, add the 1 1/2 cups of soaked cashews

- Step 6 - Using the Stove

Combine the 1/3 cup of coconut oil and 1/3 cup of agave nectar on low heat in a small pan until the oil has melted and the two ingredients can be mixed together.

- Step 7 - Add more Ingredients

Add the coconut and agave mixture to the cashews, and the juice from the two lemons, and the seeds from the 1 vanilla bean.

Puree the mixture until it smooth.

Scrape down the sides and pulse a few more times.

- Step 8 - Make the First Layer

Using half the cashew mixture, place a spoonful of batter into each liner.

Spread the cashew puree out evenly and tap it against the counter a few times to force out all the air bubbles in the mixture and then set aside.

- Step 9 - Add Raspberries

Add the 1 cup of fresh raspberries to the leftover cashew puree and mix until smooth.

- Step 10 - Add the Last Layer

Spoon the raspberry and cashew puree into the muffin liners and spread it out evenly covering the layer of plain cashew puree completely.

- Step 11 - Freeze

Place these miniature "cheesecakes" in the freezer for at least 30 minutes.

Once the 30 minutes has passed enjoy.

When you are not enjoying this healthy, delicious snacks, store them in the freezer.

Adapted from My New Roots Cashew Dreamcake.