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Raw Vegan Coconut Blueberry Cake - Gluten Free - Desserts - Summer - No Bake

No Bake Coconut Blueberry Raw Cake


Description

A creamy cashew based raw cake with a date and nut crust and fresh berry topping. Perfect for summer and the 4th of July. Dairy, Grain, Gluten free.


Scale

Ingredients

A spring form pan was used to make this raw cake

For the Crust:

  • 1.5 cups pitted dates
  • 1 1/2 cups raw walnuts
  • 1/2 cup unsweetened coconut
  • 1/2 tsp salt

For the Cheesecake:

  • 2 1/4 cups raw cashews (soaked overnight or in boiling water for 2 hours)
  • 1/2 cup full fat coconut milk
  • 1 tsp coconut extract
  • seeds from 1 vanilla bean
  • 2 tbsp coconut oil
  • 1/4 cup maple syrup

For the frosting:

  • 1 cups organic shortening
  • 3/4 cups powdered sugar
  • 2 tsp organic coconut extract
  • 1/2 tsp Vanilla extract
  • Wilton Star Tip & Piping bag

Raspberry sauce:

1 pint fresh raspberries

1/3 cup coconut sugar

2 tsp lemon juice

Garnish:

1 pint fresh blueberries

Toasted unsweetened coconut for garnish.


Instructions

FOR THE CRUST

  1. Soak pitted dates in hot water to soften, then drain.
  2. Pulse them in a food processor until paste like consistency.
  3. Place the date paste in a bowl, then process walnuts.
  4. Add dates back to the walnuts along with coconut and salt and process until mixture combines.
  5. Firmly press the date and pecan mixture into a parchment lined spring form pan.

Raw Vegan Coconut Blueberry Cake - Gluten Free - Desserts - Summer - No Bake

Raw Vegan Coconut Blueberry Cake - Gluten Free - Desserts - Summer - No Bake

Coconut Cashew Cake base:

Raw Vegan Coconut Blueberry Cake - Gluten Free - Desserts - Summer - No Bake

  1. Drain liquid from cashews.
  2. Place cashews into the cup of a nutri bullet or blender.
  3. Pour remaining cheesecake filling ingredients into the blender with the cashews and blend until smooth and creamy. IF mix is too dry, add additional liquid 1 TBSP at a time. 
  4. The cheesecake filling should be thick, smooth and creamy. Once this texture is achieved, pour over the date crust, gently tapping on the counter to smooth out the top.
  5. Raw Vegan Coconut Blueberry Cake - Gluten Free - Desserts - Summer - No Bake
  6. Freeze the cheesecake overnight, or for at least 4 hours.
  7. Raw Vegan Coconut Blueberry Cake - Gluten Free - Desserts - Summer - No Bake
  8. Remove frozen cheesecake from freezer and detach the top part of the spring form pan.
  9. Raw Vegan Coconut Blueberry Cake - Gluten Free - Desserts - Summer - No Bake Raw Vegan Coconut Blueberry Cake - Gluten Free - Desserts - Summer - No Bake
  10. Decoratively garnish one side of the cheesecake with piped frosting stars and top with toasted
  11. Raw Vegan Coconut Blueberry Cake - Gluten Free - Desserts - Summer - No Bake
  12. coconut & fresh blueberries.
  13. Place back in the freezer for 30 minutes.
  14. Make raspberry sauce while cake is in the freezer.

For the Raspberry Sauce:

  1. Place pint of fresh raspberries into a pot. 
  2. Top with 1/3 cup coconut sugar and lemon juice. 
  3. Heat on high until raspberries begin to break down.
  4. Stir until thickened and blended, about 5-7 minutes.
  5. Strain to remove some of the seeds.
  6. Allow to cool.

To serve raw cake:

  1. Pull raw cake from freezer and allow 15 minutes to thaw.
  2. Slice and serve.
  3. Drizzle with fresh raspberry sauce.
  4. Enjoy!Raw Vegan Coconut Blueberry Cake - Gluten Free - Desserts - Summer - No Bake Raw Vegan Coconut Blueberry Cake - Gluten Free - Desserts - Summer - No Bake

Keywords: cheesecake, raw cake, vegan, coconut, blueberry, no bake dessert, summer desserts, gluten free, cashew