I still don’t get why people call this one “cheese” cake. The main ingredient of it, are cashews. Which might sound weird but is actually one of my new favorite desserts. So easy to make, so many variations to create.
Lately I was feeling like making some no-bake desserts. I didn’t knew what to do. Deep fry was too fatty, boiled wasn’t so yummy. And ice cream… well I had already done too much of it. So I found this recipe. After reading it a couple of times, I managed to make some variations according to what I had at home.
So here are the ingredients.
For the filling You’ll need:
- 4 cups raw cashews, (520g) (soaked in 2 L of water for 1 hr or so.)
- 1 cup raw agave nectar (which I replaced with honey)
- 1 cup melted coconut oil
- 1 tbsp raw vanilla extract
- 2/3 cup freshly squeezed lemon juice
- 2 cups whole raw pecans/almonds (240 g)
- 1/4 cup chopped pitted soft dates
- 1/2 tsp fine sea salt
And here we go with the preparation which is the simplest part.
First of all, we’ll prepare the crust. For this, use a food processor (or a blender) to mix the pecans,dates and salt. Mix them only until all the big pieces are gone. In this case we are not looking for a perfect smooth purée. Then, pour and press the mixture in a baking tray. You can also use a non-stik paper to ensure that (obviously) it won’t stick. Once you are done with it; drain the cashews and melt the oil. Then put all the filling ingredients in your blender (or food processor) and mix them until smooth. This time, you do are looking for a uniform puree with no pieces at all on it. (is just to have a nicer texture, you may leave pieces of cashew if you want to). Finally pour the filling on the tray and freeze for 4 hours. Then let it thaw for 20 or 30 minutes and is ready to be served.
And Here Is a little addition of mine. Once is ready. (just after taking it off the freezer) I added some passionfruit curd, slices of nectarine and a bit of kiwi fruit. This will make it look prettier and taste really different!