Recipe: Cashew Cream Squares
Cashew Cream Squares –
Recipe courtesy Shellee Rae, of Ashland Oregon
7 to 10 minutes / 10 to 12 servings (depending on size)
3/4 cup raw organic cashews
1 1/3 cup raw organic walnuts
1 1/4 cup shredded (sugar-free) coconut
8 good-sized soft pitted dates (Medjools are my favorite)
1/4 Tsp Celtic sea salt
2 1/2 Tbl raw amber agave nectar
1. In A 7-cup Cuisinart (Preferably),process cashews and walnuts until crumbly. Add dates, salt and 3/4 cup of coconut, blend for a minute or so, then add the agave nectar.
2. Turn on the food processor and watch carefully – once the oil begins to separate from the nuts
– about 3 minutes (you’ll see it start clinging to the sides of the processor) the ‘batter’ is done.
3. Press the batter down into a 4×9 glass pan (the oil will rise to the top – do not pour it off!)
Then sprinkle the remaining coconut over the oil-topped batter and place in refrigerator…once the oil congeals the coconut becomes the ‘frosting’…you can add more coconut until all of the oil is absorbed.
Once chilled, cut into Squares.
Serve room temperature or chilled alone with one of the following:
-fresh raspberries blended with a little agave and drizzled over the top
-cashew cream drizzled over the top (cashews agave and a tiny bit of water in the vita-mix until smooth)
-fresh strawberries and cashew cream drizzled over the top (It’s like Strawberry