Author Notes
These lovely tea cakes are pretty easy to make and are a lovely addition to any brunch or dinner table. Raw desserts like this are a great way to introduce the wholesome goodness of vegan recipes. —Green Smoothie Gourmet
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Ingredients
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1 cup
Almonds
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1/2 cup
Cashews
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1/2 cup
coconut
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2 cups
cashews
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1 cup
nut milk
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1 teaspoon
vanilla
-
1/2 cup
Maple Sugar
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10
raspberries
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1/3 cup
coconut butter
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1/3 teaspoon
salt
Directions
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Soak 2 1/2 cups of cashews in water at least 3 hours, and drain. For the base, add 1/2 cup cashews to a mini food processor along with other ingredients for the crust and process until blended well, press into a parchment-lined loaf pan. I make it about 1/2 inch tall; some people use a spoon to carefully flatten the surface, making the crush layer even.
Blend cashews and all ingredients until very smooth. Pour mixture over crust and freeze for 1 1/2 hours. Refrigerate after that, with a piece of parchment covering the surface to keep it from drying out and cracking. Enjoy your lovely tea cakes!
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