4.10.2012

St{raw}berry Lemonade Dreamcake



I love healthy desserts. As I'm sure you are aware, since most of the recipes on this blog are sweet.

The thing I love most about this cake is that it's sweet enough to cure my cravings, but its also light and fresh (and healthy).

Anyway, do not be deterred by the ingredients of this cake. This cake tastes like a creamy strawberry lemonade sorbet. You can keep it frozen, or you can freeze it just long enough to set and then store in the refrigerator. Aaron likes it best with a bunch of fresh strawberries on top, but I think it still tastes great on its own. Either way it's delicious.



St{raw}berry Lemonade Dreamcake
Adapted from My New Roots

Crust:
3/4 cup raw* almonds (pecans or walnuts will also work)
3/4 dates
1/2 tsp sea salt

Filling:
2 1/2 cups raw cashews, soaked for at least 5 hours, overnight is best
juice [and zest] of 2-3 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
3/4 cup raw coconut oil, melted
3/4 cup raw honey or agave nectar
2 cups strawberries (thaw completely if using frozen)



  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 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 strawberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix or Blendtec, use it.
  4. After blending, pour strawberries into blender and blend to desired consistency. For a layered effect: Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the cashew mixture out onto the crust and smooth with a spatula. Add the strawberries 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 or refrigerator.

*You do not have to use raw ingredients for this recipe; the cake will still turn out just as well.


7 comments:

  1. What in the world are raw almonds?!? Where can I find them? Or any of the raw ingredients, for the raw ingredients, for that matter. I love your recipes and am hoping to try this one soon. I made a tofu chocolate pie the other day (found the recipe on pinterest). My kids loved it. Your pictures are great, by the way. Oh, and having a Thomas S. Monson scholar for a husband is really cool.

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    1. Raw almonds are un-roasted. You can find them almost anywhere: Costco, Wal-Mart, Winco, or Target. As for the other raw ingredients, I haven't been able to find raw coconut oil (at least not in my budget range), so I just use extra virgin coconut oil from Amazon. I buy raw honey from a local farmer, but any other honey will work just as well :) you can also substitute sugar for the honey.

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  2. What a beautiful healthy cake. I would love if you entered this recipe in my Power of Pink Challenge for a chance to win a $100 donation to the charity of your choice: http://www.beantownbaker.com/2012/10/5th-annual-power-of-pink-challenge.html

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  3. Sounds awesome! How long will it take until I can put it out of the freezer? xx

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    Replies
    1. I would say about 2-3 hours, you don't want it completely frozen, just enough to make it solid and hold its shape.

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