cashew-cakes.md

Cashew cake

Makes 12 cakes

Ingredients

• Crust
  • 1 cup (200g) pitted dates
  • 1 cup (120g) raw walnuts
• Filling
  • 1.5 cups (180g) raw cashews, soaked & drained
  • Juice of 1 large lemon
  • 0.33 cup (80g) coconut oil, melted
  • 0.75 full-fat coconut milk
    • Using the skimmed "cream" from chilled & separated coconut milk can create a richer texture
  • 0.5 cup maple syrup

Instructions

1. Add dates to a food processor and process until only small bits remain. Remove and set aside
2. Add walnuts and process until it forms a meal.
3. Add dates back into the food processor, with the walnut meal, and process until a loose dough forms
   • If the dough is too dry, add more dates, process, and check again.
4. Lightly grease a 12 slot standard muffin tin.
   • To make the cakes easier to remove: cut strips of parchment paper and lay them in the bottom of each cup, creating small tabs
5. Scoop roughly 1 tbsp of filling into each of the cups and press it down (the back of a spoon works well)
6. Add all of the filling ingredients to a blender and blend until smooth
7. Divide contents of blender evenly among each of the cups in the muffin tin
8. Tap muffin tin to release any air bubbles, cover with plastic wrap, then freeze for 2-4 hours.

Coconut whipped cream

Ingredients

• 1 14oz can of coconut cream, or full-fat coconut milk (chilled for overnight or at least several hours)
• 0.5 - 1 cup powdered sugar
• (optional) 1 - 2 tsp vanilla extract

Instructions

• Carefully open chilled coconut milk and scoop solids into a chilled metal bowl
• Using a hand or stand mixer, beat until stiff peaks form.
• Add vanilla and powdered sugar, beat for 1-2 more minutes