In an effort to lose some weight, I am trying to go on a low-carb, high fat diet. I am failing at this endeavor mainly because of my love of sweets, which obviously contains sugar. So, basically I’m now just trying to avoid outright carbs like bread, rice, corn and pasta. However, I am still making somewhat of an effort to not eat as much sugar and fruit, so when I came across this recipe for a “cheese” cake made with cashews, and the crust made with almonds, I thought I might have ended my search for a diet-friendly dessert. The cake is made from almost all raw ingredients (except for the honey and coconut oil heated on the stove) and could even be vegan (if you substitute the honey for agave nectar). Usually I would be dubious of such a cake, but the picture looked so beautiful, I was intrigued. And, I have to say… not bad! Pretty good in fact!

Raw Cashew “Cheese” Cake

1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft dates (got mine at Wholefoods’ bulk nuts section)
¼ tsp salt

1 ½ cups raw cashews
juice of 2 lemons
1 tsp vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup raw honey (solid or liquid.)
1 cup raspberries (thaw completely if using frozen)

1. Soak cashews in water for at least 5 hours. Overnight is best.

2. .Place nuts and dates in a food processor with salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture into a pie pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.

3. . Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.

4. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient).

5. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.

6. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer.