Raw vegan beet cashew cake with dates, almonds and coconut
This raw vegan beet cashew cake combines sweet dates and earthy beets with creamy cashews for a rich, no-bake dessert. Enhanced with almonds and a hint of lemon, it's both nutritious and indulgent.
Cook time 0 min
Prep time 120 min
Ingredients:
1 cup dates1/2 cup almonds
2 cups cashew
1 beet
1/4 cup maple syrup
2 tbsp lemon juice
1 tbsp dried coconut meat
2 tbsp water
This raw vegan beet cashew cake is a delightful dessert that combines the natural sweetness of dates and beets with the creamy richness of cashews. Almonds add a satisfying crunch, while a touch of maple syrup and lemon juice balance the flavors beautifully. Perfect for those who are looking for a healthier treat, this no-bake cake is easy to prepare and satisfyingly delicious.
Instructions:
- Place the dates in a bowl of warm water and soak them for about 10 minutes to soften.
- While the dates are soaking, place the almonds in a food processor and pulse until they are coarsely ground.
- Drain the dates and add them to the food processor with the ground almonds. Blend until the mixture becomes sticky and holds together when pressed. You might need to occasionally scrape down the sides of the bowl.
- Press the almond-date mixture evenly into the bottom of a lined 6-inch springform pan to form the crust. Set it aside.
- Place the cashews in a high-speed blender or food processor. Blend until they start to form a smooth paste.
- Add the chopped beet, maple syrup, lemon juice, dried coconut meat, and water to the blender. Blend until the mixture is completely smooth and creamy. This might take a few minutes, and again, you may need to scrape down the sides of the bowl occasionally to ensure everything is well mixed.
4. Assembly:
- Pour the cashew and beet filling over the crust in the springform pan. Use a spatula to smooth the top evenly.
5. Chill:
- Place the cake in the refrigerator for at least 4 hours, or until it is firm and set. For best results, you can leave it overnight.
6. Serve:
- Once set, remove the cake from the pan. You can carefully run a knife around the edges to help release it from the sides.
- Slice and serve. Optional: Garnish with additional dried coconut meat or fresh berries.
With its vibrant color and nourishing ingredients, this raw vegan beet cashew cake is sure to impress both in taste and presentation. It's a perfect dessert for any occasion, from casual gatherings to special celebrations. Enjoy the delightful combination of flavors and textures, knowing that you are indulging in a wholesome treat.
Raw vegan beet cashew cake with dates, almonds and coconut FAQ:
Store the raw vegan beet cashew cake in an airtight container in the refrigerator for up to one week. To extend its freshness, you can also freeze individual slices wrapped in plastic wrap and then placed in a freezer-safe container for up to 3 months.
The cake should be firm to the touch and hold its shape when cut. It typically requires chilling in the refrigerator for at least 4 hours, but leaving it overnight yields the best texture.
Yes, you can substitute other nuts like walnuts or pecans for the almonds. Keep in mind that the flavor and texture may vary slightly depending on the nut you choose.
You can use agave nectar, honey (if not strictly vegan), or date syrup as alternatives to maple syrup. Adjust the amount to taste, as different sweeteners can vary in sweetness.
Any variety of beet can work, but raw red beets are commonly used for their vibrant color and mild sweet flavor. Avoid pickled beets, as they could alter the taste of the cake.
Cooking Tips:
- Soak the cashews in water for at least 4 hours or overnight to achieve a smoother texture in the cake.
- Use a high-quality food processor or blender to ensure all ingredients are well-blended and achieve a smooth, creamy consistency.
- Press the crust mixture firmly into the cake pan to create a solid base for the filling.
- Chill the cake in the refrigerator for several hours or overnight to let it set properly.
- Garnish with extra dried coconut, chopped almonds, or fresh berries for an added touch of elegance.
Nutrition Facts
8 ServingsCalories 310kcal
Protein 8g
Carbohydrates 27g
Fiber 3.98g
Sugar 15g
Fat 20g
More recipes
Chocolate and ginger baked puddings
Luxurious chocolate and ginger puddings topped with whipped cream.
21 Apr 2026Double choc chip cookies
Indulge in rich double choc chip cookies with dark and white chocolate.
21 Apr 2026