This delicious eat-any-time dessert is simple to make, looks impressive and is actually loaded with goodness… not bad fats and sugar. Made with coconut butter, soaked cashews, dates, cacao, and berries, it’s full of good healthy fats, protein, fibre, vitamins and minerals, and…. wait for it…. flavour! My tip is to cut into small pieces and store in the freezer. When you need a sweet-but-healthy- snack…. Viola!

I have adapted this recipe from one of my favourite raw food blogs vibrantwellnessjournal.com. You’ll need a food processor to do the heavy lifting, but it’s easy to prepare and worth the preparation effort. Soak the cashews for at least an hour beforehand (or even soak over night and then leave in the fridge until you need). Also, you can use coconut oil instead of the coconut butter (use only 1/2 cup oil), but the texture won’t be as creamy and it won’t hold its shape as well at room temperature. I use coconut butter. Now let’s do this and wow anyone who’s taste buds have the good fortune of trying this.

3 cups cashews, soaked 1 hour
2 cups almonds
¼ tsp sea salt
1½ cups raisins (or dates… I love dates!)
1 tbsp + 1/3 cup agave nectar
8 medjool dates, pitted
3 tbsp fresh lemon juice
¾ cup coconut butter
2 tsp vanilla extract
1 tbsp water (more for texture)
¾ cup raw cacao powder
1½ cups mixed berries (fresh or frozen)

METHOD

Soak the cashews in water for at least one hour. Drain, and set aside.

First make the crust: Add the almonds to the processor and grind until fine. Add salt, raisins (or dates) and 1 tbsp agave.  Process until clumpy – it should stick together in between your fingers. If the mixture is not sticky enough add 1 tbsp water and blend again. Press the crust into an 9 x 13 pan lined with parchment paper. Place in the fridge to set.

Now make the filling: add the soaked cashews to the processor and grind until fine.  Add 1/3 cup agave, dates, lemon juice, coconut butter, and the vanilla. Blend until very smooth, adding the cacao powder after everything has blended. Add water 1 tbsp at a time as needed to blend.

Reserve about 1 cup filling in the processor, and spread remainder onto the crust. Blend filling with the berries and spread on top of chocolate layer. Sprinkle little yummies on top: cacao nibs, more berries, ground nuts, or other such things. Freeze for a few hours until set.

I like to remove the whole frozen cake from the pan (gently), and then cut on the cutting board. Serve and enjoy (and store any left over pieces in the freezer for later).