This one is sooo super creamy that I wish I could give all of you a slice! Who wants one? Ingredients 300 g cashews - soaked for min 6hrs ⎪for the filling 125 g coconut-rice milk or any other plant-based milk of your choice ⎪for the filling 100 g maple syrup ⎪for the filling 80 g melted coconut oil ⎪for the filling 40 g lemon juice ⎪for the filling 1 tsp vanilla powder ⎪for the filling 1 tsp cinnamon ⎪for the filling 1/5 tsp ground ginger ⎪for the filling 1/5 tsp ground anise ⎪for the filling 1/5 tsp ground clove ⎪for the filling 1/5 tsp ground nutmeg ⎪for the filling 1/5 tsp ground black pepper ⎪for the filling 200 g pecan nuts ⎪for the crust 25 g shredded coconut ⎪for the crust 2-3 pittet dates ⎪for the crust a handful of pomegranate seeds ⎪for decoration Instructions 1. Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
 2. Take your food processor, add the pecan nuts and shredded coconut. Pulse them until you've a flour-like texture. 
 3. Add the dates and mix again.
 4. Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan, set aside.
 5. Note: I've used my blender for the filling to get this super creamy texture. This is the one I'm using.
 6. Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.
 7. Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer about 1,5 hours prior to eating. Decorate with the pomegranate seeds. 
 8. This cake holds up to 6 months once its frozen. 
 10. Don't forget to #therawberryeats over on instagram or facebook if you remake this one. I'd love to see your recreations. The unique flavor This cake requires a lot of different spices. If you don’t have all of them you can substitute with regular Chai spice if you’ll find it at your store. But definitely look for good quality over here. Altogether the spices are defining the cake. Traditionally, Chai is made with black tea but for this cake I only relied on the different flavors of spices. Without adding all this liquid the flavors get a chance to fully take over the taste.

Old but gold - Yellow plum, golden plum or just plum? Google translation was not quite sure about this one and neither am I. In german we call these specific ones “Mirabellen”. And just like the regular ones they come right into season when autumn just arrived. So here they are. Golden with cute little red cheeks and super juicy and sweet. I made a raw cheesecake with these. Inspired by the more traditional cakes with fruit in between the bottom layer an the filling. I was more than pleased with the turnout. That setting, the cake and all of it. Certainly so will you. 40 mins   This is an easy and quick to make healthy raw cheesecake. With soaked cashews as a base it is super creamy and soft. Topped with fruits as a centerpiece for every occasion. Course: Dessert Keywords: delicious, dessert, food, vegan Marie Dorfschmidt - therawberry: therawberry Ingredients * 150 g almonds ⎪for the crust * 3 tbsp coconut butter ⎪for the crust * 3 tbsp coconut oil ⎪for the crust * 1 tbsp maple syrup ⎪for the crust * 200 g golden plums * 200 g raw cashews - soaked for minimum 4 hrs ⎪for the filling * 100 ml Ricemilk ⎪for the filling * 100 ml maple syrup ⎪for the filling * 70 ml lemon juice ⎪for the filling * 40 g coconut oil ⎪for the filling Instructions 1. Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
 2. Take your food processor, add the almonds and pulse them until you've almond flour. 
 3. Take a small sauce pan and melt the coconut butter together with the coconut oil at medium heat. Be careful, both of them have a very low melting temperature.
 4. Add the melted mix to the almond flour as well as the maple syrup. Mix again until it looks like a cookie crust.
 5. Take a 8 inch cake pan and line with parchment paper. Press the cookie crust evenly into the pan and set aside.
 6. Note: I've used my blender for the filling to get this super creamy texture.
 7. Wash, half and remove the stones from the plums.
 8. Cover the cookie crust layer with the halved plums. Set aside.
 9. Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.
 10. Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer one hour prior to eating. This cake holds up to 6 months once its froze Make sure to have this cake fully defrosted before you eat it. That way I’ll assure you the creams and fluffiest texture. Just like a cream cake only with all natural and healthy ingredients which will leave you more satisfied and happy afterwards.

Look at that texture! Ohh I was so happy with how it turned out. Ingredients * 200 g roasted almonds ⎪for the cookie crust * 40 g pecan nuts ⎪for the cookie crust * 15 g raw cacao powder ⎪for the cookie crust * 2 dates, pitted ⎪for the cookie crust * 300 g cashew nuts ⎪for the cookie crust * 180 g coconut-rice milk, or any other pland-based milk of your choice ⎪for the cookie crust * 100 g maple syrup ⎪for the filling * 50 g coconut oil, melted ⎪for the filling * 50 g coconut butter, melted ⎪for the filling * 20 g lemon juice ⎪for the filling * 2 tbsp matcha powder ⎪for the filling * 50 g pecan nuts for decoration Instructions 1. Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
 2. Take your food processor, add the pecan nuts and almonds. Pulse them until you've a flour-like texture. 
 3. Add the dates and mix again.
 4. Take a rectangle baking tin (about 8x4 inches) and line with parchment paper. Press the crust evenly into the pan, set aside.
 5. Note: I've used my blender for the filling to get this super creamy texture. Finde the one I'm using here.
 6. Drain and wash the cashews. Add to your blender along with the other ingredients to the filling, except for the matcha powder. Blend well.
 7. Add the matcha powder to the cream filling and blend again shortly.
 8. Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer about 1,5 hours prior to eating. Decorate with the pecan nuts.
 9. This cake holds up to 6 months once its frozen. No matter if you are having a piece of this with some friends over a cup of coffee, or simply because you want a delicious dessert for yourself. These matcha bars can be prepared easily ahead and all you’ll need to do is to take them out of the freezer when you need one. I cannot not recall how many times my best friend came over and there has always been a sweet treat for us in my freezer. Pretty handy, isn’t it? Have you ever made a raw and vegan dessert yourself? It is really easier than it looks like. And after making your first one, the second one will be made faster than you think