I could eat this pud every day. IT IS SO GOOD. The recipe is from My New Roots, who made this stunning layered raspberry creation – which I’ve tried too and can assure you is fantastic. I had to pull out some serious stops recently for a dinner party though so thought I’d bling it up and make a crowd-pleasing chocolate version.
Now, beware … this recipe is high in GOS as its main ingredient is cashew. It’s also moderately high in fructose thanks to the honey but you can substitute for agave nectar. I am lucky to tolerate these FODMAPs and take a great deal of comfort in the fact that it’s still a lactose free, gluten free dessert which you can serve a group of friends and not feel self conscious about your free-from option; most people won’t even know the difference. I made a raspberry version for my team at work once and they spent about ten minutes guessing the ingredients; cashew was not high on the list.
you will need:
1/2 cup raw almonds
1/2 cup soft dates
1/4 tsp sea salt
1 ½ cups raw cashews, soaked in cold water (for at least 5 hours, soak overnight if you can. You can speed the process up by soaking in boiling water.)
juice of 2 lemons
2 tsp vanilla paste
1/3 cup coconut oil, melted
1/3 cup honey / agave nectar
1/3 cup cocoa powder
Choose anything you’d like to bling it up. Chocolate shavings…chocolate chips…some berries… I used some candied hazelnuts and a glittery chocolate bar which I smashed up. If you want to be a show off like I did you might add some chocolate work (easier than it looks if you haven’t tried – just pipe melted chocolate onto a baking sheet and refrigerate until solid)
Chuck your almonds and dates together into a food processor or mini chopper with salt and pulse until you can press the mixture with your fingers and it holds its shape. You may wish to do it in batches. I quite like the base to have a grainy, crunchy texture, but if you feel otherwise then pulse until smoother.
Press the base into a 7″ spring-form tin (or cling film a flat-based bowl) with your fingers, I find you have to persevere with the mixture to ensure it’s properly packed down.
Now dig out your blender (or clean your food processor if that’s what you used for the base – it needs to be quite large though!). Warm the coconut oil and honey in a small pan on a low heat until it melts down, whisking it to combine. It might stay a little separated but don’t worry too much.
Add this liquid to the blender / food processor and all the other topping ingredients plus extras, in this case cocoa powder. Blend until very smooth – this does take some effort. I have to keep scraping the sides of the blender and stirring the mixture round to ensure evenly blended. Do not scrimp on lemon juice; as My New Roots explains, this is what gives the dream cake its cheesecake-like tang.
You can freeze the dream cake to set it – just take out 30 mins before serving. I’ve always just popped it in the fridge to set for a few hours before serving and it’s been perfect every time. Leftovers can be frozen too, which is a dream indeed.