This is a great one for the holidays. In fact, I made it this year for both Thanksgiving and Christmas. It uses Nutiva Coconut Manna and Nutiva Hempseeds. It also calls for Palm Sugar and Agave, so it is a bit on the sweet side. If you don’t like Agave, you can play with Maple Syrup, which should work pretty well too. I have tried the crust without the sugar, and it works, but one has to put in far more dates or the crust ends up on the bland side.
If you have a dehydrator, I would recommend soaking your Walnuts for about 8 hours, draining, and then dehydrating them for a good 12 hours before using them in the crust. This significantly improves the flavor of the walnuts while removing their grittiness.
Enjoy!
Ingredients:
Crust:
• Walnuts – 2 1/2 cups
• 1/2 cup Medjool dates
• 1/4 cup Coconut (palm) sugar
• 1/4 cup Cacao nibs
• 1/4 cup Cacao powder
• 1/4 teaspoon sea salt
• 1/8 cup Nutiva Hempseed
Filling:
3 cups cashews, (soaked 2 hours)
1 cup Coconut Manna Milk (click HERE to learn what this is!)
3/4 cup Cacao Butter (Liquified)
3/4 cup Agave nectar
1/4 cup Lecithin Powder
2 tablespoons Vanilla extract
2 cups Cherries, pitted, and halved
Directions:
Crust:
1. Use a food processor to grind the walnuts into meal.
2. Add the Sugar, Dates, Hempseeds, Cacao Powder, Nibs and salt. Process until mixed. (you may need to do a little hand-mixing here, as the processor might get a little gummed up.)
3. Line a 9-inch Spring-form pan with parchment paper. Shape the crust mixture evenly into the pan. You’ll have some left to wrap up onto the sides, but not much. You may simply elect to have crust only on the bottom, which will make it thicker. Both are fine.
Filling:
1. Place the Cashews (drained), Coconut Manna Milk, Agave, Vanilla, and Lecithin Powder into a high-powder blender and process until very smooth. Add your liquified Cacao Butter and blend again.
2. Pour the filling onto the crust.
3. Use toothpicks to push 2/3 of your cherries into the cake mixture. Use the remaining cherries to top your cake.
4. Place in freezer for a few hours. This will firm it up. Keep in refrigerator. Let thaw for at least 2 hours
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{ 2 comments }
I’m allergic to milk! This looks great! I want to make this if I could!
What’s stopping you?