Raw Cranberry + Walnut Cakes
Raw Cranberry Cakes
These little gluten free, dairy free, vegan treats are such a show stopper. Suitable for most, you will enjoy making this simple and nutritious raw dessert for your Christmas party!
Nutty, tart and sweet with a smooth filling and crunchy base, all I can say is yum yum yum!
TO MAKE BASE
1 cup Walnuts
3 tablespoons coconut oil, melted
8 Medjool Dates, pits removed
1 teaspoons Vanilla extract
1 tablespoon Maple syrup
Pinch of sea salt
In your food processor, process dates for 30 seconds to begin to make a paste. Add walnuts, coconut oil, vanilla, maple syrup and a pinch of sea salt. Processes until well combined, scraping down the sides of the bowl if necessary. Mixture should hold when pressed between your thumb and forefinger.
Fill desired mold/tin ( I used a mini loaf tin lined with parchment strips) 1/3 full with base mixture pressing down firmly and evenly to stick. Place in freezer to set while making filling.
2 cups Cashews, soaked overnight in filtered water
1 teaspoon Vanilla extract
2 tablespoons Maple Syrup
1 1/4 cups Cranberries, fresh or frozen
In your food processor, process cashews for 1 minute until smooth. Add vanilla, maple syrup and 1 cup of cranberries and process until well combined and smooth. Remove the blade from your bowl and add the remaining 1/4 cup of cranberries and folding through.
Fill the remaining 2/3 of your mold/tin with filling and return to the freezer to set for 3 hours or overnight. Remove from the freezer and serve immediately with coconut cream, extra cranberries or as is!
I love to heat a cup of cranberries and mash them with a fork and top each cake with mashed cranberries. It is a nice tart contrast for the crunchy walnut base and smooth cashew filling. Yum!