This dessert is sweetened with dates and no oil is needed. You can double the ingredients for a full sized version. Just increase the baking time by 10-15 minutes.
Health Benefits – gluten free
Servings: 6-8
Ingredients
Crust
1 cup pecans
½ cup almond flour
10 medjool dates, pitted
1 Tbsp flax meal + 1 Tbsp water
½ tsp cinnamon
Cake
1 14 oz block extra firm tofu (not silken), drained
½ cup raw cashew butter
6 large Medjool dates, pitted (about ½ cup)
½ cup unsweetened plant-based milk
2 Tbsp fresh lemon juice
1 tsp pure vanilla extract
2 Tbsp agar agar flakes or powder
Topping
Fresh fruit of your choice
¼ cup fruit-only preserves
Method
- Preheat oven to 350 degrees F.
- Place all crust ingredients into a food processor and process until the mixture forms a ball. Add a bit more water if needed.
- Wrap the bottom of a 6 inch springform pan with foil. Place the pan in a casserole dish large enough to accommodate it and add about 1 inch of water to the dish. This is called a bain-marie (water bath) and will help the cake from cracking on top. Don’t worry if you do get a few cracks though, you’ll be covering the top of the cake with fruit anyway.
- Press the crust into the springform pan, letting it creep up the sides a bit.
- Place all cake ingredients into a high-powered blender and blend until smooth.
- Pour the batter over the crust, smooth the top.
- Bake for 50-55 minutes until the top is slightly golden brown and the center feels firm to the touch.
- Remove and let cool completely, then refrigerate overnight before unmolding.
- Gently slide a sharp knife around the edges and release the spring on the pan.
- Top with fresh fruit of your choice.
- Heat the preserves until they are liquidy. Then brush over the fruit. This will keep the fruit fresh and also add a beautiful gloss. Use any extra as a sauce.
- Store in the refrigerator. Keeps fresh for about 3 days.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 14 Feb, 2024.
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