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No-Bake Creamy Cashew and Maple Cake https://www.metro.ca/userfiles/image/recipes/gateau-cremeux-cajous-erable-sans-cuisson-10647.jpg PT20M PT00M PT1H20M
Crust:Put all the crust ingredients in a mixer. Pulse until mixture resembles coarse meal. Scrape the sides of the mixer if necessary.Pour the mixture into an 8-inch greased springform pan and press it firmly on the bottom and slightly up the sides. Refrigerate.Garnish:Soak the cashews in boiling water for 1 hour.Drain the cashews and place in the clean mixer with the rest of the garnish ingredients. Reduce until you get a very smooth and silky puree. This step can take a few minutes according to what mixer you have.Pour the mixture onto the crust and refrigerate for 3 hours.Garnish with a mountain of fruit. We love this no-bake creamy cake!Tip:Refrigerate the can of coconut milk the night before so the coconut cream thickens and separates from the water. Keep the coconut water for your smoothies!Source: K for Katrine
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crust: 3/4 cup (180 mL) pecans 3/4 cup (180 mL) walnuts 1/2 cup (125 mL) gluten-free quick cooking oat flakes 2 Tbsp. (30 mL) coconut oil 1 cup (250 mL) firmly packed Medjool date, roughly chopped 1/2 tsp. (2 1/2 mL) Salt Filling 2 cups (500 mL) unsalted raw cashew (soaked 1 hour in boiling water) 1/3 cup (80 mL) coconut oil 1/2 cup (125 mL) refrigerated full fat coconut milk solid part only 3 Tbsp. (45 mL) lemon juice 1/2 cup (125 mL) Maple syrup 1 tsp. (15 mL) vanilla 1/2 tsp. (2 1/2 mL) cinnamon 1/4 tsp. (1 1/4 mL) salt Your choice of fruits (pomegranate seeds, berries, raspberries, figs)
No-Bake Creamy Cashew and Maple Cake

No-Bake Creamy Cashew and Maple Cake

Rate this recipe
3 Votes
10
servings
0:20
Preparation
0:00
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • crust:
  • 3/4 cup
    (180 mL)
    pecans
  • 3/4 cup
    (180 mL)
    walnuts
  • 1/2 cup
    (125 mL)
    gluten-free quick cooking oat flakes
  • 2 Tbsp.
    (30 mL)
    coconut oil
  • 1 cup
    (250 mL)
    firmly packed Medjool date, roughly chopped
  • 1/2 tsp.
    (2 1/2 mL)
    Salt

  • Filling
  • 2 cups
    (500 mL)
    unsalted raw cashew (soaked 1 hour in boiling water)
  • 1/3 cup
    (80 mL)
    coconut oil
  • 1/2 cup
    (125 mL)
    refrigerated full fat coconut milk solid part only
  • 3 Tbsp.
    (45 mL)
    lemon juice
  • 1/2 cup
    (125 mL)
    Maple syrup
  • 1 tsp.
    (15 mL)
    vanilla
  • 1/2 tsp.
    (2 1/2 mL)
    cinnamon
  • 1/4 tsp.
    (1 1/4 mL)
    salt

  • Your choice of fruits (pomegranate seeds, berries, raspberries, figs)
Imprimer ma sélection

Preparation

Crust:

Put all the crust ingredients in a mixer. Pulse until mixture resembles coarse meal. Scrape the sides of the mixer if necessary.

Pour the mixture into an 8-inch greased springform pan and press it firmly on the bottom and slightly up the sides. Refrigerate.

Garnish:

Soak the cashews in boiling water for 1 hour.

Drain the cashews and place in the clean mixer with the rest of the garnish ingredients. Reduce until you get a very smooth and silky puree. This step can take a few minutes according to what mixer you have.

Pour the mixture onto the crust and refrigerate for 3 hours.

Garnish with a mountain of fruit. We love this no-bake creamy cake!

Tip:

Refrigerate the can of coconut milk the night before so the coconut cream thickens and separates from the water. Keep the coconut water for your smoothies!

Source: K for Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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