Raw No Bake Maple Cream Cake
Prep time: 
Total time: 
Serves: 1- 9" Tart serves 12
 
Be sure to soak the nuts in about 6 cups of water with 1 Tbs salt for 8 hours or overnight. Rinse them the next day and then they are ready to use in the recipe.
If you cannot find sweetened condensed coconut milk in the store, you can make your own recipe below.
Ingredients
  • for the crust:
  • Dates 1 cup
  • Toasted Walnuts 1 cup
  • Salt pinch
  • Vanilla Extract 1 teaspoon
  • Water 1 Tablespoon
  • For the Filling:
  • Cashews 2 cups soaked overnight
  • Vegan Yogurt ½ cup
  • Coconut Oil or Vegan Butter ¼ cup (60ml)
  • Almond Milk ¼ cup (60ml)
  • Apple Cider Vinegar 2 teaspoon *optional but it will add a slight tang that is really nice
  • Maple Syrup ½ cup
  • Vanilla Extract 1 teaspoon
  • Light Brown Sugar 1 Tablespoon *optional, I felt that it really didn't need this after I made it
  • Maple Extract 2 teaspoons
  • For the Glaze:
  • Maple Syrup 2 Tablespoons
  • Molasses 2 teaspoons
Instructions
  1. First prepare the crust by combining everything together in a food processor until chunky and a paste forms
  2. Press this into the bottom of a non stick tart pan with a removable bottom. then freeze
  3. Prepare the filling by combining all the ingredients together in a high speed blender and blend smooth
  4. Pour into the prepared crust and freeze for at least 4 hours or overnight to set
  5. Unmold then drizzle with the maple syrup/molasses syrup
  6. Thaw for about 1 hour in the refrigerator before serving.
Notes
The freezer seems to keep this Maple Cream Cake in best shape, but it can be stored for up to 4 days in the refrigerator.

Can be served semi frozen or simply out of the refrigerator, your option.

Will freeze wrapped well for up to 2 months
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/raw-no-bake-maple-cream-cake/