Ditch the pumpkin pie this year and bring this dreamy maple cream cake to your next holiday party. The creaminess is sublime and the sweet date-walnut crust is a perfect encasement to this silky cashew base.

No-Bake Maple Cream Cake [Vegan, Raw]

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Calories

311

Serves

12

Cooking Time

60

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Ingredients

For the Crust:

  • 1 cup of dates
  • 1 cup of toasted walnuts
  • Pinch of salt
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of water

For the Filling:

  • 2 cups of cashews, soaked overnight
  • 1/2 cup of vegan yogurt
  • 1/4 cup of coconut oil or vegan butter
  • 1/4 cup of almond milk
  • 2 teaspoons of apple cider vinegar (optional but it will add a slight tang that is really nice)
  • 1/2 cup of maple syrup
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of light brown sugar (optional)
  • 2 teaspoons of maple extract

For the Glaze:

  • 2 tablespoons of maple syrup
  • 2 teaspoons of molasses
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Preparation

For the Crust:

  1. First, prepare the crust by combining everything together in a food processor until chunky paste forms.
  2. Press this into the bottom of a spring-form pan, then freeze.

For the Filling:

  1. Prepare the filling by combining all the ingredients together in a high speed blender and blend smooth
  2. Pour into the prepared crust and freeze for at least 4 hours or overnight to set
  3. Unmold, then drizzle with the maple syrup/molasses syrup
  4. Thaw for about 1 hour in the refrigerator before serving.

Notes

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. 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

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Nutritional Information

Per Serving: Calories: 311 | Carbs: 32g | Fat: 20g | Protein: 5g | Sodium: 68mg | Sugar: 12g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.