Tart stewed cranberries on top a creamy cashew ‘cheese’ cake filling with a sweet date and walnut crust.
Do I have a treat for you! The Cranberry Freeze Cake combines the best of both worlds eating for nourishment and for pure pleasure.Delighted to introduce the beautiful Cranberry Freeze Cake, just in time for Thanksgiving and Friendsgiving but also perfect to serve as a beautiful, delicious dessert at birthdays, engagements or dinner parties too!
The Cranberry Freeze Cake is such a simple “cheesecake” recipe, plant-based so it’s made only from plant derived foods-just nuts and fruit. A blender or food processor is necessary for this one and the best news is there is no baking required just lay flat in the freezer for 4 hours and it’s ready to enjoy.
How to make the ‘cheese’ Filling?
Disclaimer it is not actually cheese, instead it’s a nut derived substitute, cashew cream, made from raw organic cashew nuts, sweetened with maple syrup, coconut milk and a squeeze of lemon.
How to make the pie crust?
Traditional pie crusts are made from shortening or butter, white flour and refined sugar but the crust on the Cranberry Freeze Cake has much more to offer and it taste absolutely amazing. Just 2 superfood ingredients medjool dates and raw walnuts make up this pie crust…
medjool dates:: dates sweeten the crust, while also giving a chewy gooey consistency. Dates do contain a good amount of sugar, fructose particularly, and in higher amounts than most fruits but unlike refined sugar, dates contain nutrients like fiber, potassium, manganese, calcium, B vitamins and magnesium. It’s best to use dates in moderation or in sweets like this one.
raw walnuts:: walnuts give that crunchy crust structure with a delicious nutty flavor they are a good source of protein, as well as omega 3 and 6 fatty acids, which has shown to be positive for lowering LDL cholesterol and triglyceride levels.
FREEZE IT, LOVE IT.
The Cranberry Freeze Cake makes for a dreamy sweet that will ‘Wow’ guests at any gathering. Going to make this? Let me see it! Tag me in Instagram or leave a comment below.
With gratitude,
Jamie
Ingredients
- Date & Walnut Crust
- 1 1/2 cup medjool dates*
- 1 1/2 cup raw walnuts
- 'Cheese' Filling
- 3 cups cashews, soaked overnight**
- 1 cup full fat coconut milk
- 1/2 cup maple syrup
- 1 lemon, juice
- Cranberry Topping
- 12 oz. fresh cranberries
- 1/2 orange, juice
- 1/2 cup maple syrup
Instructions
- Line a 9” cake pan with parchment paper.
- Add walnuts to food processor blend until ground into crumbles, then add dates and blend until combined.
- Press the crust into the lined cake pan, distribute evenly use backside of spoon or bottom of a clean glass to press and form even layer of crust.
- Clean out food processor before adding in all ‘cheese’ filling ingredients and blend until smooth and creamy.
- Pour filling on top of pie crust, spread evenly.
- Cover and freeze pie for about 4 hours or overnight.
- In small pan, on low heat, add all cranberry topping ingredients and cook until cranberries begin to breakdown and form soft jam like consistency.
- Remove from freezer 15 minutes before serving. Let cranberries cool before spooning on top of frozen cake, granish with orange slices.
- Serve immediately or store in freezer for later.
Notes
*if the dates are soft no soaking necessary, if they are hard soak in hot water and let sit for 15 minutes before draining and patting dry to remove excess liquid
**to quick soak- bring cashews and water to a boil, turn off cover and let cashews let sit in boiling water for 15 minutes
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