Raw Cashew Dreamcake

Holy Mother of Pete. Why haven’t I done this before?
I’m talking about raw cheesecake, and I suppose the reasons I haven’t made one yet now seem like silly excuses. I feel like a frickin’ kitchen magician, people. Join me.

Now, I am not pretending I came up with this brilliant idea – I bet making cheesecake out of nuts has been around as long as vegans have tried making meat out of gluten. I ate more than my fair share of these in California, as raw is all the rage, and there must have been a nut-based cheesecake on every heaven-sent menu my hungry gaze graced. What a mouthful. Needless to say, I was inspired, and a bit more than curious to see if I too could play magician in my own kitchen and turn cashews into cream. Check.

Now onto the flavouring. The rad thing about this dessert, besides its short ingredient list, is its versatility. I chose to make a vanilla/raspberry combo, but please don’t let that stop you from experimenting! If you like blueberries, use ‘em. If you’re a chocolate lover, throw in a few heaping tablespoons of raw cacao (oh yea, that’s the next one). How about trying something more exotic like mango and goji berries? The sky is the limit and your tummy is growling, I can hear it from here. Just remember to use the lemon juice with whatever flavour you decide on – it’s crucial to have the extra liquid for blending, and it gives that tangy “cheesecake” taste you’re after. Yay.

This is one dessert that is seriously hard to mess up. The only snafu is that you need a pretty powerful machine to pulverize the cashews, even after they’ve been soaking overnight. I tried using a food processor and it worked, but the cream wasn’t totally silky smooth, as with my Vita-Mix. I think a good blender with various speeds and settings would do the trick – jack it up to maximum power and see what happens.
Regardless, the filling is delectable, even if not velvety soft.

Cheesecake? Good for me?
Um, yeah. Not as in an eat-for-breakfast-everyday kind of way, but to replace your animal-fat heavy, sugar-laden, digestion-halting regular cheesecake? Absolutely.
Here’s the deal: this cheesecake is raw, meaning that all the powerful vitamins, minerals, and enzymes present in the whole foods you use to make the cake remain in tact. Instead of an atom bomb of empty calories in your belly, you actually have a handful of fruit, nuts, and raw honey swimming around, and your taste buds are none the wiser. Ha! Fooled you again…

The Skinny on Coconut Fat
I get a lot of questions about coconut oil, as it is high in fat and people still seem to be terrified of this. To clear things up, coconut oil does contain saturated fat, but lucky for us, it comes in the form of medium-chain triglycerides (or MCTs). This type of fat differs from the types of fat we normally consume from both plant and animal sources, which are long-chain triglycerides (or LCTs). Without getting too technical, MCTs are easily digested, absorbed, and utilized in the body because their molecules are smaller than those from LCTs. This means that unlike other fats, they require less energy and fewer enzymes to break them down for digestion. They are an excellent choice of fat for active people and athletes as MCTs digest immediately to produce energy and stimulate metabolism. They are also ideal for those who suffer from digestive disorders and are often given in hospitals to provide nourishment for critically ill people who have trouble digesting fat.

Raw Cashew Dreamcake
Ingredients:
Crust:
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt

Filling:
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.)
1 cup raspberries (thaw completely if using frozen)

Directions:
1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.
4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer (what leftovers?).

Copyright 2012 My New Roots at mynewroots.blogspot.com

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  1. Cashew Corn Chowder with Cilantro Cream
  2. Smooth Criminal Chocolate Mousse Tarts
  3. Peachy Keen Raw Cobbler
  4. Raw Salted Caramel Apple Dip

149 comments

  2. Jennifer (Delicieux)

    Wow, this does look like a dreamcake!!! I love the contrast of the raspberries with the vanilla layer. I also love the idea of a cheesecake that is relatively good for you. I made cheesecake for my boyfriend yesterday, at his request, but I really dislike traditional cheesecakes as they are so heavy and full of fat. I can’t eat more than a few spoonfulls, but this, I am sure I would have no trouble devouring!

    Beautiful photos too!

  4. Sarah

    this looks absolutely heavenly. I have always wanted to make one of these, as the ones I’ve found in California’s raw food restaurants are, as you said, divine. the pictures are all the motivation I need. lovely!

  6. Grace

    Holy Mother of Pete is right! I’ve just arrived here from Green Kitchen Stories (the soup is now on my menu for this week) and I’m giddy as a child. Where do I begin with all these amazing healthy foods you share! I suppose I must start here with this vegan ‘cheesecake’ – it would only be right to do so. I won’t waste a second as I include you in my blog roll so as not to miss a post. Thank you for imparting your knowledge of nutrition and sharing such wholesome goodness. (I have visited only one Scandinavian city so far – Stockholm – and looking forward to returning there and seeing others including Copenhagen. May I ask in which two organic restaurants you have your hands in?) Best wishes -Grace.

  7. Kristin (Cook, Bake, Nibble)

    This looks absolutely amazing. I have tried making a raw cheesecake once, but it wasn’t so much creamy and WAY too rich. I want to try this one, it looks much lighter, even though it’s base is nuts… thanks for this!

    xo

  8. Caiti

    This is gorgeous! That color is fantastic. I’m excited to try this, especially since I’ve never really been a fan of the “cheesiness” of cheesecake, although I do love creamy desserts.

  9. kari

    I do not have a blender that could get the filling to the consistency shown. Do you think I could just get freshly ground raw cashew butter and mix in the other filling ingredients?

  10. Kim - Liv Life

    What a perfect dessert! The colors are brilliant.
    My son is lactose intolerant and I’ve been turning to vegan desserts and dishes to go dairy free, we have found some wonderful things that we didn’t know we could do. This will be one of them. Thanks!

  12. Anonymous

    I made this with strawberries and it was delicous! I can’t wait to experiment with other flavors.

  13. Lauren

    Wow. This cake is gorgeous, and sounds absolutely divine! I will be making this as soon as raspberries are are in season… or maybe I’ll just have to use frozen, because I don’t want to wait until summer ;) .

  14. Sarah B

    Hey ya’ll!

    Wow! Thanks for all of your wonderful comments! It tastes even better than it looks if you can believe it :)

    To answer some questions: I work at three restaurants in Copenhagen: Morgenstedet, Gronsagen, and now The Raw Tribe. Sop by for a visit!

    And…as for the person with the blender, I think if you can buy cashew butter that is totally smooth it should work by adding the other ingredients. Great idea! Please let me know how it turns out and I will mention it in the post.

    Thanks again everyone! I love hearing from you.

    In health,
    Sarah B

  17. técinaé

    My first cheesecake ! it was so lovely, so good, so simple : big big félicitation for this recipe and thank you for the happy time to make and enjoy it.

  19. Adrienne

    Sarah, this looks amazing! This sounds so much better than a regular cheesecake. Can’t wait to share this with gluten/dairy-free friends. Yum.

  21. heather

    Thanks for the lovely recipe. I am not a huge fan of dates so I’m going to try it with dried figs instead. I too love the idea of the multi layers, so colorful and flavorful. Can’t wait to try this one!

  23. Julie the Alkaline Sister

    Sarah, this looks & sounds utterly divine! It’s so true that your taste buds are none the wiser. When I don’t tell friends that something is raw they have no idea and I get rave reviews! Thanx for sharing, can’t wait to try this one out- and fool a few friends- might be great for Valentines day!

  25. Stella

    Amazing! I soak cashews all the the time to make vegan cheese, so I will be trying this. Hope mine is as beautiful as this. I’m a bit aesthetically challenged;)

  29. Sally Mae

    I am new to your blog, and officially hooked! I hope you don’t mind if I link to you when I make this for my birthday in a couple of months. Your photos and styling are gorgeous!! Thank you for the inspiration.

  30. Julie

    This was the first raw cake I ever made and it was a huge succes! Thank you for sharing the recipe!

  32. Carin Klinger

    Thank you so much for your wonderful recipe. Your photography is simply beautiful! I was inspired to try it and it came out utterly amazing! I am now looking forward to the yummy variations!!!!

  34. Anonymous

    Im so happy I found your blog and this cake :) Ive been wanting to make cheesecake for my birthday but I dont have a stove and now i can :D So thank you so much!!!

  36. Camilla Moen

    I made this for my Birthday I just became vegan 6 weeks ago. I got to say this cake was so easy to make and it Tasted Amazing!!!!
    I love that you don’t need to many products to make it.
    I will def. try to make it with other flavors too :p
    Next time I’m trying chocolate :D
    Thank you for sharing

  37. Louise

    I love your blog Sarah. Living in India at the moment and made this cake yesterday with fresh lime, passion fruit and papaya. Came out beautifully and our Indian hosts were quite taken aback by the unconventional use of coconut oil, but liked it. Can’t wait to try other flavour combinations!

  38. Leanne @healthfulpursuit

    I found your blog through Oh She Glows, your recipe is AMAZING! It’d be the perfect “ice cream cake”. I have so many friends that would love this. I made some nanaimo bars with very similar ingredients, but the layers here are so beautiful. Great work :)

  40. Sonia Orban-Price

    Whoa. I am going to be licking the screen right about now. That looks delicious! I am a HUGE lover of cheesecakes (haha) but have never had a raw semi vegan version. I can’t wait to try this baby out. Thank you for the recipe!
    Found your site through bakebikeblog and ohsheglows.

  41. Anonymous

    I just made this and your pear ginger spice cake over the weekend. I made a few little adjustments to this recipe, but I have to say that it was a big hit!
    Just a note, if anyone makes this the night, taking it out of the freezer 15 minutes before serving isn’t enough. I recommend taking it out at the very least 30 minutes before serving.
    At first it was ice cream-esque raw cheesecake goodness and then by the end of the evening the last few slices were velvety heaven. I’ll definitely make it again and will try out your raw brownies next! bisous.

  42. Maura

    Made this last night for a progressive dinner party. It was a huge hit! However, for a 9″ spring form pan I had to almost double the ingredients to cover the pan and get any height.

  43. Sarah B

    Hey Maura – thanks for letting me know! I think I’ll change the recipe since you’re not the first one to inform me of this :)

    So glad it was a hit at your party!
    All the best,
    Sarah B

  44. Junia

    wow, just found your blog and i love it!! i think you and me have the same food philosophy!! clean healthy green eating. :) come check out my blog when you get a chance too! (http://juniakk.blogspot.com) i will def. be back for more of your posts. can’t wait to explore more of your blog!!

  45. grace

    Sarah, FINALLY, I made the cake. If heaven can be packaged in a cake, then this has got to be it! Thank you. -Grace
    {http://www.alifeunhurried.com/glog/life-is-too-precious-have-a-slice-of-raw-cake.html}

  46. Bianca

    Hey Sarah,
    I just wanted to let you know that I tried this wonderful cake a while ago with raw cashew butter. I think it made the blending way easier and everyone thought the cake tasted superdelicious!
    And thank you for being such a great source of inspiration!

  50. Brian

    Thank-you for sharing this! I’ve just recently started using raw cashews as a delicious alfredo sauce, and have been looking for a sweet recipe. THANKS!! Looks Delicious!

  51. Lauren

    This is great! So easy to make and delicious. My friend and I halved the recipe, used double the amount of fruit, and assembled it in a medium sized ceramic bowl. As is noted, the flavor combinations are limitless. I had a hard time deciding on just one combination and considered creating a bunch of muffin-sized versions in a variety of flavorings. In the end decided to just go with one: strawberries and crushed lavender. It was wonderful. Thank you! I can’t wait to try this again.

  53. Michmash

    We made this one last night. Holy cow that’s good! My 19 month old LOVES it! It’s really good frozen during this heat wave!

  54. Danielle

    I just finished making this fabulous cake! It’s sitting in the freezer now, and I can not wait to try it out. It looks absolutely gorgeous. I subbed the dates for dried figs and cranberries. Also, instead of making a whole cake, I made little mini cakes. As a new raw vegan, delicious recipes like this are seriously great motivation. Yum!

  55. Ashley

    The clearest, quickest, most informative information on coconut oil I’ve seen. Great summary! Not to mention this dessert. It looks killer. Stunning photography!

  56. Jetta Heath

    This is absolutely the best dessert item I have prepared! I made it for a retiring raw food co-worker and it was a smash hit. The creamiest most delicious raw dessert I have ever eaten. It even had non raw foodies considering eating more raw! Thanks again for another great recipe :-)

  57. jenhatch

    This is SOOOO good! I first had this at a friend’s house, who got the recipe from another friend, who got it from you. LOVE it. My whole family loves these! I made them in mini-muffin pans so I could have them on hand for when we need our “fix” of yumminess. Thanks SO much!! ANd I can’t wait to try more of your recipes! Your photography is AMAZING!!

    I hope you don’t mind… but I put the recipe on my food blog…
    http://bellybites.blogspot.com/2011/09/raw-cashew-dreamcake.html

  58. diana

    Hi Sarah
    excuse the silly question but when i add Saran wrap – do you know how i can get it out of the pie dish like you have above- should i flip it? and won’t the wrap get cut into if i leave in pie dish.
    i must sound crazy.

  59. Sarah B

    Hi Diana – just lift it out. Because the cake is frozen, the whole things should just come right out in one piece, the saran wrap still on the bottom, supporting the cake.

    Good luck!
    Sarah B

  60. Anonymous

    Sarah!!! This is so divine.. I made this and am hooked – two days later I made again but swapped out the raspberry and used banana with tablespoon of coconut milk also very good.
    thank you again for another great recipe – I have tried many of yours and love them all!!!!!!
    Diana

  61. Anonymous

    This is absolutely amazing! just made this recipe and it is out of this world. Didn’t have the Madjool dates so I used dried cranberries with almonds for the crust. The filling is beyond delicious. I had just soaked some cashews and didn’t know what to do with them, except dry them. They were very bland so I got busy looking for recipes and came upon this marvelous, easy, fool proof recipe. I am new to this type of food preperation and am making changes in my diet. Thank you so much for your recipes.

  64. Anonymous

    This tastes as good as it looks and I’m about to make it again. I have two suggestions – keep it in the refrigerator. Taking it out of the freezer, even after an hour, still leaves the rasberries partly frozen and crunchy. It stays very firm in the fridge and the rasberry layer is creamy and tasted much better. The other suggestion is to use more crust mixture. It’s outstanding, but very thin, even though I used a 6″ pan.

  65. Anonymous

    Hi sarah,

    If I only need a half a cup of the cashew butter (making the chocolate fudge), what would be the amount of ingredient be for the cashew butter. I have some problems figuring it out.

    Hope you can help me.

  66. Eve Russell

    I’m making this for the second time tonight, this time with blueberries instead of raspberries. My formspring pan is too big, so I’m just doubling the recipe. Omnomnom.

  67. Janel

    Silly question but when do I lift the pie from the pie dish with saran wrap? Just after freezing/before serving? I’m making this for Passover this weekend since it is totally kosher for Passover. Thank you! I love your blog!

  68. Christine A.

    This looks fabulous Sarah- thanks for the recipe! How long do you think this would last in the freezer? I was thinking of making small ramekins for when my family comes and was thinking to do ahead of time. Thanks!

  70. Eleonora Gardos

    Hmm i read the recipe but … I can’t find what cheese (and how much) do you use for the cake !
    btw the cake is absolutely amazing I can’t wait to do it and eat it :)

  71. puisor

    I have just made the dreamcake, but it has a strong taste of lemon. Is it supposed to be like this ? I was thinking that maybe I have used too much lemon juice although I have squeezed almost 2 lemons.

  72. Sarah B

    Hi Chrstine A – the plastic wrap helps you to lift the cake out of the mold after it’s frozen, if you don’t have a springform pan.

    Puisor – the lemon juice is supposed to mimic the tart/sourness of a regular cheesecake, but it should also taste rather fresh and lemony. If it’s too much for you, add less next time. It’s all personal preference.

    Best, Sarah B

  73. puisor

    Hi Sarah,
    Thanks a lot for your answer and for the recipe, also. Lemony or not I really like it and I have noticed that the next day it was even more delicious (time can do wonders :) )

  74. Blandine

    Hi Sarah !

    I’m French, and in my country it’s quite uneasy to find coconut oil. Which other product can I use instead of this ?

    Thank you for your answer :D

  75. alimentarykitchen

    It’s really a shame that I just HAD to double this recipe because my springform pan is 11″. Phew tough. I can’t wait to try it though. It fruity topping tasted like a delicious nutty smoothie. At least the parts that didn’t make it into the pan did.

  76. Eve Russell

    I freakin’ love this recipe. I make it all the time.
    This morning I used blackberries.
    I have begun seeking out springform pans in all sizes so I can make awesome little pies in all shapes and flavors.
    Mango-strawberry was crazy awesome.

    If you don’t have a fancy blender, you can find cashew meal in bulk in some health food joints. Central Market in Austin has it. Whole Foods does too.

  77. Katherine

    I don’t know if anyone’s asked you this already, but I was wondering if you can use another kind of nut? I have a friend who LOVES cheesecake, but is looking to be healthier, and also is allergic to cashews – is there any recourse in this case?

  79. Vitamix

    We forgot to mention that we made this and it was delicious! A huge hit at our office. Thank you for sharing the recipe!

  86. Anonymous

    Hi Sarah,
    I really want to make this cake but I can’t eat cashews. Please, help. :) Would avocado do, or any other sort of nut?
    Thanks in advance.
    Cheers,
    Ivana

  88. Cameron Ross

    Have you done any experimenting with this recipe to make a pumpkin version? Maybe just sub pureed pumpkin for the raspberries and add some pumpkin pie spice…?

  89. Pami Sami

    Love it! But have to say that i saw your cake on another wesite, same pictures, same recipe, not mentioning the source…
    Anyway is a great cake, I tried with almonds instead :)

  91. Natalie

    This cake is incredible! I just made a cherry/chocolate version, using dried cherries and a chocolate ganache on top (I am not vegan). I cannot believe how good this cake is. One thing though – when I was blending the filling, it got too stiff and I had to use some water. I wonder if it was because my lemons were not as juicy or something….

  92. RSilvies

    I’m experimenting with this cake for the first time for Thanksgiving this year… in a pumpkin variety! I think canned pumpkin pie filling would work, but that is not very clean. I fear that just canned pumpkin would not be sweet enough. I will experiment with various spices (cloves, cinnamon, ginger, nutmeg…)

  93. Anonymous

    It was delicious!!! Thanks for the recipe!! Had this as my Birthday Cake some days ago :)
    With LOVE, Laila.

  94. Anonymous

    Amazing cake, I tried strawberries / banana and matcha / mango instead of the raspberries and everything tasted awesome.:)

  96. Kelly

    This was my first time preparing a “raw food” meal and it was AMAZING! I’m so excited to be bringing this to my Fiancé’s parents house! I watched your TED video and I’m going to try and make one change a day. Yesterday was buying Kale (never eaten or cooked with it) today it was a raw food recipe and buying agave nectar. I wonder what tomorrow will bring… maybe some chlorella dream cream :) . Thank you so much for having this blog. I first saw it about 6 months ago and have since introduced Quinoa, Chlorella, Tahini, Homemade Nut Milk, and other delicious treats into my diet. Your blog and passion for food are inspirational. :)

    Thank you!

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  98. Marta

    I am totally in love with your blog! So inspirational! I can’t make my mind which recipe to try first! I’ve already tried a raw brownie which was a hit and am now munching on almond pulp hummus with carrot sticks :) I can’t wait to make this cake for my birthday in March!! Thank you Sarah!

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  101. Ally

    I love raw cheesecake! This is beautiful, Sarah B!

    I was thinking, following the coattails of Fab Fermentation Week, of trying a fermented version wherein the cashews might be fermented into a “cheese” base. Any thoughts? Maybe just inoculating with probiotics? I’ve heard of doing this with rejuvelac, but haven’t ever tried rejuvelac… My extra creative juices are flowing now.

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  103. Marina

    I made this last night as a trial cake for my son’s first birthday. Used blueberries instead and walnuts of the crust! It turned out AH-mazing! The only thing that I would alter next time, I’d use almonds and one lemon instead of too. Mine turned out a bit acidic that the edge of my tongue hurt haha

  104. Francesca

    As delicious as it is beautiful! My first time experimenting with cashews like this and it was not a disappointment. I’m a convert. Thank you!!!

  105. Delphine

    Wow! I did this “dreamcake” this afternoon, and it was SO GOOD!!!!
    The raspberry cream reminded me of a little cake I used to eat growing up, called a “bavarois”. I’m so glad to find this taste again, and the fact that it’s raw and vegan is so much better :-)

  108. Cheryl

    I just made this with cherries! Oh my YUMMINESS! I also used a little extra salt in the crust-the sweet salty thing is AMAZING!

  109. Kelly

    Thanks Sarah. This recipe is divine! My hubby and I love it and I’ll be serving it to my parents tonight and to a girlfriend tomorrow!
    I’m interested to try other fruits as well, as the comments above have suggested.
    I tried it with frozen raspberries and it worked just beautifully.
    This is definitely going to be a regular dessert in my repertoire – thank you so much!

  110. Pieper

    I made this and WOW! it was absolutely delicious! I upped the sea salt in the crust, probably doubled, and added the zest of one lemon. SO GOOD! This will be a new part of my sweet treat rotation! HIGHLY RECOMMEND!

  111. Carla

    Holy Cow! This is AMAZING! Made it for the first time today and am serving it for guests tomorrow! I doubled the whole recipe and put it in a 10″ springform and used a mixture of strawberries and raspberries! This is a keeper!

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  113. Isa

    I modified this beautiful recipe because I was really craving chocolate. I used about 4 TBS of raw cacao in the top layer and infused the entire filling with blood orange juice (in place of lemon) and zest. It. was. AMAZING! Thank you, I can’t wait to experiment with more flavors!

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  115. Rebecca Jane Armstrong

    Sarah, I don’t own a freezer. Do you reckon the cheesecake would still work if i popped it into the fridge overnight? It’s my partners birthday on Monday and i know he would love a fresh fruit cheesecake!
    Many thanks for being so fantastic
    -R

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  119. Debra

    I made this two nights ago and it is amazeballs! And incredibly easy! You really can’t mess it up. Can’t wait to try it with other fruits on top! Yummy!

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  122. aylin

    hi sarah,
    how much gram is one cup in your recipes? in europe we usually dont use cup as a measurement – i read its about 120 gram… i tried the cake twice but the cashewpaste is always too fluid. need help :)

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  125. Lindy

    This is crazy good, I made it last night and already 2/3 of it is gone! All my omni friends have been raving about it, and I’m trying to give it away for fear that I’ll eat it all myself ; )

    I made a few alterations – I used cashew butter, because I was a bit short on time and didn’t trust my little food processor to be able to handle the blending. I also only used the juice of 1 lemon, and it still definitely had that tangy cheesecake taste, and used blueberries instead of raspberries. Can’t wait to try more flavor combos in the future. Thanks for the golden recipe!

  126. Momis

    I made this “cheese cake” for my b-day today and my kids fell in love inmidiatelly, now they are asking to have this one on their bday’s and they already have a favorite torta. Thank you Sarah, you made my B-day very “especial”

  127. Jayney

    First time I’ve ever dared to make a raw dessert – even though I’ve been vegan for years. I always thought they’d be so complicated. I was attracted to this by the pictures – and from the relatively brief list of ingredients – and no scary ingredients like irish moss for example. Turned out I had everything in the house – except for raspberries, so substituted strawberries and no vanilla essence/pod – so just left that out. Now I have to say that I’ve only just completed assembly and put it in the freezer, but what I can say – from licking the bowl/ vitamix/blender and spoons – it is insanely good. Can’t wait for it to get set and to try it properly. THANK YOU for this amazing and easy recipe.

  128. emily

    just made this & it’s so delicious, everyone including the kids (who thought it was ice cream!) just loved it. So wonderful to have all these healthy alternatives – won’t miss the NY cheesecake any more! Thanks so much!

  129. Carol Millington

    This looks amazing! Just found New Roots! I have the mother of a food processor called the Thermomix which I know will deal with this very well! Can’t wait to try it – having a Coeliac husband will be great for the occasional(???) dessert!

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  132. Jess Hay

    This is my favourite cake. I have made it many many times and always substitute the fruit on the top layer for something different. Thanks so much for all of your wonderful recipes :)

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  135. Ladylittlebird

    So delicious! Just made this and I am licking the bowl clean while the cake freezes. Thank you!

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  137. Sneha Gubba

    My husband and me loved the cake but i do have a question to ask regarding the bottom layer (date and almond layer) which was very hard to cut. I couldn’t get a nice looking piece. Appreciate if you could let me know what i did wrong or a tip that i could use this time and cut it pretty too.

  138. Dirksmama

    A word of warning about RAW cashewnuts…they are very poisoneous and can ause bad rashes if not worse. The NEED some form of processing, either steaming or roasting, to neutralise the poison. Soaking and discarding removes some of the poison, but drains the nut of other goodies at the same time. Believe me…I live in a cashew producing country!

    Besides this: can’t wait to taste this cake!

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  141. Marie

    This is the best dessert EVER! And, it is the best in every way: taste, healthiness, ease of preparation, ability to make ahead, ability to make endless variations of it, it is just a hands down winner! Thank you for sharing yet another life-changing recipe!

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  144. Lola

    LOVED LOVED LOVED this and so did everyone that had a slice this Saturday when I made it! Somehow there was a slice left on Sunday and it’s just as good for breakfast :)
    NOTE::::: I tripled the recipe to fit in a 10″ springform and I doubled the crust and used walnuts in the crust which cut really easily and smoothly. The slices were clean and held together great. I took it out of the freezer about 3 hours before serving and left it in the refrigerator to thaw a bit. Then left on the counter about an hour before serving. Perfection! Cold but not frozen and velvety smooth. I used a Blend-Tec which is an extremely high powered blender (Starbucks uses them) and I actually blended 1/3 of the cashews I used for the top layer right out of the bag – no soaking as I had no time and wanted more height on my cake. I was amazed that it came out just as smooth as the nuts soaked overnight. I love this recipe, I love this “cake” and I will be making it all summer in assorted flavors. Thank you!!

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  146. Sarmishta Pantham

    This is so gorgeous! Thank you so much for sharing! One question for you: if I were to make the top layer with raw cocoa as you have suggested, how many tablespoons should I use? Thanks so much!

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  148. Penny Pincher

    I just have to add my name to your list of readers raving about this cake. It is absolutely delicious. And so simple to make! I tin was quite a bit larger than that use in the recipe so the layers were thinner but it still presented beautifully. The recipe is worthy of me buying the right sized tin. Thank you

  149. Jana

    This dessert was amazing! The only thing that I could comment on is that I needed to double the recipe in order to get a similar size like in the picture!
    Thanks again for this great recipe, it was a hit.

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