Raw Cake with Walnuts and Macadamias
A quick and delicious raw cake based on dates, walnuts and macadamias, served with raw berry sauce and vegan cashew cream. And my kids love it!
Makes 16 serves
Calories 260kcal
Ingredients
Cake
- 2 cups walnuts (250g)
- 1 3/4 cups macadamias (250g)
- 1/4 tsp salt or less
- 1 cup medjool dates , pitted (250g)
- 1 tsp vanilla bean powder
- 4 tsp agave nectar (20ml)
Cashew cream (optional)
- 1 cup cashews , soaked 2 hours (140g)
- 6 tsp agave nectar (30ml)
- 1 tsp vanilla bean powder
- 1/3 cup water (80ml)
Berry sauce (optional)
- 1 cup strawberries or your favourite berry, fresh or frozen (165g)
- 1/6 cup agave nectar (40ml or 8 tsp)
Method
Cake
- Process nuts and salts until coarsely chopped.
- Remove pits from dates and add to processor, along with vanilla powder and agave nectar.
- Process until well mixed, and the dates start to bind the nuts together.
- Press into a cake tin or container.
- Freeze for ~6 hours, remove from container, cut into pieces and serve frozen, or leave in the fridge to thaw before serving.
- (Optional) Serve with generous helpings of berry sauce and cashew cream.
Cashew cream (optional)
- Soak cashews for 2 hours.
- Drain cashews and blend with remaining ingredients until completely smooth.
Berry sauce (optional)
- Blend berries and agave until mostly smooth.
Preparation
- Before: Soak cashews (2h) [optional]
- During: 15m
- After: Freeze cake (6h) [optional]
- Need: Food processor, cake tin
Nutrition Information
Serving: 49g (1 slice, without toppings); Calories: 260kcal; Carbohydrates: 16.3g; Protein: 3.9g; Fat: 22.1g; Saturated Fat: 2.8g; Polyunsaturated Fat: 7.6g; Monounsaturated Fat: 10.6g; Sodium: 37.8mg; Potassium: 238mg; Fiber: 3.5g; Sugar: 11.6g; Vitamin A: 50IU; Vitamin C: 0.8mg; Calcium: 40mg; Iron: 1.3mg