** If you want to make a raw cake, follow steps 1 – 8 and then simply place your cake covered with some saran wrap into the fridge and it will harden and you can enjoy it in a few hours!
Yields 9 ” cake (~ 10 – 12 servings)
3/4 cup cashews, soaked either overnight or for about four hours till soft
3/4 block extra firm tofu (~12 oz)
1/2 – 3/4 cup agave nectar, honey, maple syrup, or barley malt syrup
1 cup fresh raspberries
1 tbsp lemon juice
1 tbsp vanilla extract
1/2 cup almonds (you need a total of 1 cup nuts so I used half of almonds and half of walnuts, but you may choose to use your own blend of pecans, almonds, walnuts, etc.)
1/2 cup walnuts
12 deglet noor dates or 8 medjool dates, pitted
1 tsp cinnamon powder
1/2 cup shredded coconut
1. Soak the cashews overnight or for ~ 4 hours till they are expanded and soft.
2. Preheat the oven to 350 F. Soak the dates in some water for a few minutes.
3. In the meantime, as the dates are soaking, grind your choice of one cup of nuts, cinnamon powder, and coconut together.
4. Throw in the dates and grind the entire mixture again. It should become sticky.
5. Spray a 9″ inch pan slightly and press the nut and date mixture onto the pan to form a nice crust layer.
6. Drain the cashews. Blend them together with the tofu, your choice of natural sugar sweetener (I used agave nectar), vanilla extract, and lemon juice.
7. Once you have a creamy texture, throw in your raspberries and blend together.
8. Using a spatula, pour the blended “batter” into the pie crust and spread evenly, making a swirl pattern.
9. Bake for ~ 20 minutes at 350 F and if you want to bake the crust some more (but be sure to periodically check to make sure it doesn’t get burnt), you can bake for an additional 10 – 15 minutes at a lower temperature – I used 250 F.
10. Store in the refrigerator by covering with some saran wrap or in an air tight container.
11. The delicious raspberry “cheesecake” is ready to serve the next day! Just cut and yummmm!!