Raw Lemon Cake

This cake is to die for! It tastes amazing, and you’ll feel great after eating it. It’s similar to my nut based cheesecake, but I wanted this cake to be a little softer. I use walnuts for the base of the lemon cake, but you could use cashews as well. I just never seem to have raw cashews on hand! These raw cakes are seriously good. I’ve been experimenting with lots of raw recipes, and it’s a really fun new challenge! I’ve always been passionate about making healthy food taste good. My 22 year old brother loves this cake, and so does my little 2 year old Jake.IMG_1836

Ingredients:

Crust:

1 cup dates

1/2 cup shredded coconut

1/2 cup walnuts

1 tsp vanilla

1/2 tsp salt

Base:

1 cup full fat coconut milk

1 cup walnuts (or cashews, macadamia nuts, or raw almonds)

1/3 cup melted coconut oil

1/2-3/4 cup maple syrup (depending on how sweet you like it)

2 tbsp chia seeds

Zest of 2 lemons

Juice of 1 1/2 lemons

1 tsp vanilla

Steps:

1.) In your food processor, prepare your “crust”. Combine dates, vanilla, walnuts, coconut, and salt. Once mixture is processed, press into the bottom of a small cake pan (preferably one with removable sides).

2.) In your blender, combine coconut milk, walnuts, maple syrup, lemon juice and zest, vanilla, coconut oil, chia seeds and salt. If you don’t have a high powered blender like a vitamix or a blendtec, you may need to soak your nuts in hot water for at least 1/2 an hour. Make sure not to add the water into the base mix, just the soaked nuts.

3.) Once your base is smooth and creamy, pour overtop of the crust and place in the freezer for a few hours.

4.) Once cake is set, you can slice and serve. I like to keep a few pieces in the fridge, because they soften up to a nice texture, and leave the rest of the cake storing in the freezer. This cake likes cool, keep it in the fridge, not at room temperature.

Enjoy!

 

 

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