Raspberry Dream Cake

Published February 2012


1/2 c raw almonds, pecans or walnuts
1/2 c soft Medjool dates
¼ tsp sea salt

1½ c raw cashews, soaked overnight
Juice of 2 lemons
1 tsp vanilla extract
1/3 c coconut oil, melted
1/3 c honey or agave nectar
1 c raspberries, or other berries



Place nuts, dates & salt in a food processor; pulse to chop until fine and sticky. Scoop crust mixture into 7-inch spring-form pan or 7-inch pie plate lined with saran wrap. Press crust firmly, making sure that the edges are well packed and that the base is even.

Warm coconut oil and honey in a small saucepan & whisk to combine.

Blend all filling ingredients (except raspberries) on high in clean food processor or blender until very smooth- about 2 minutes. Pour about 2/3 of mixture onto crust and smooth with a spatula. Add raspberries to remaining mix and blend on high until smooth. Adjust for sweetness if necessary.  Smooth onto first layer.

Freeze until solid. Remove 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut cake into slices. Serve with fresh fruit. Refreeze leftovers. Serves 6.

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