I made a few different treats for us all this Valentine’s Day, and I had to chuckle at how this frozen cake turned out – I melted frozen raspberries to decorate the top of it, but in the re-freezing of them on top, I didn’t anticipate the visual effect of running raspberries on my heart. Regardless, the cake was delicious and quickly devoured by all:-)

I have been dabbling with many raw dishes over the past year, and I have to say the deserts are amazing and so much healthier for everyone! This recipe I adapted from the My New Roots blog and I use it all the time!!!!

Ingredients:
Crust:
1/2 cup raw almonds and pecans
1/2 cup soft Medjool dates (or if you have other dates, just soak in water for a bit)
¼ tsp. sea salt

Filling:
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup raw honey (Vegans use agave nectar.)
1 cup strawberries and raspberries (thaw completely if using frozen)
1 Tbl. raw cocoa

Directions:
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 7” 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 berries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.
4. Pour about 1/4 of the mixture into a bowl, mix in the raw cocoa (and I sometimes add some maple syrup as well) and then spread this thin layer on the crust. Place in the freezer to set.
5. Add the berries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid. (I took it out one more time after 20 minutes in order to add my raspberry decorations)
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.

My daughter Kea picked up the camera during dinner the night we ate our cake, and I found a couple of her photos of the cake so thought I would share them as well!!!!!

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