No Bake Pink Cashew Cream slices made extra creamy by cashews and coconut butter, and pink by raspberries. And easy to slice really, just heat the knife!
No Bake Pink Cashew Cream slices
No Bake Pink Cashew Cream slices. These Pink Cashew Cream Slices are perfect for a birthday, Valentine’s Day or a festive Sunday brunch. Or, just because you want a pink cake.
They are pretty easy to make and are a lovely addition to any brunch or dinner table, whether for a pink holiday or not.
No bake desserts like this are a great way to introduce the wholesome goodness of vegan recipes. This particular recipe is extra creamy because of coconut butter, a bonus superfood that adds nutrients that support digestion, battle disease and slow aging.
What do I love best about this particular recipe is that it works. Every. Single. Time.
Haha, I know that is a pretty bold statement and recipes are often hard to replicate because of differences in temperature, equipment and ingredient brands and condition, but stilllll…. I can replicate it and I think you can too!
And, sorry the ingredient list is rather long, but the only equipment you need is a loaf pan, a high-speed blender or processor, and a sharp knife that you dip in boiling hot water before slicing.
Now, I really recommend serving these sliced, and I provide a detailed slicing-how-to so you can get the texture you see in my photography.
BUT. I realize slicing is hard, it depends on the temperature of the cake at the time, and the heat and sharpness of the knife. So you can always use a mold. I think this one might work well. Or this one.
Either way, let me know if you do re-create, I’d love to see it.
I also have a more expansive no-bake cake guide if you want to delve further into the no-bake realm.
Not baking is really quite fun!
Interested in more pink recipes?
Buzzfeed “Pretty In Pink” Mornings
Pink Vegan White Chocolate
2-ingredient Strawberry Protein Pre-Workout Bites
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Pink Cashew Cream Slices (no-bake, vegan, dairy-free)
Pink no-bake cake made extra creamy by cashews and coconut butter, and pink by raspberries. And easy to slice really, just heat the knife!
Soak overnight in water the cashews, rinse, drain and set aside.
Soak overnight in water the Medjool dates, rinse, drain, pit and set aside.
Line an 8-inch by 4-inch loaf pan with parchment paper - I use a half-cookie-sheet sized parchment (linked above) and cut it in half so it is 8-inches by 12-inches. Then I lay it in the loaf pan, allowing the long ends to hang over. If you want to be extra sure your cake is removable, you can rub coconut oil on the inside of the loaf pan at each end.
About the blending/processing equipment to use:
The cake base makes about 3 cups so it fits nicely in a mini-food processor, most of which are 4-cups in size. However the filling produces nearly 5 cups so a mini processor won't work. I normally use a full-size food processor (7-cups in size) or a high speed blender. I love my Blendtec. It has an LCD screen that leaves me encouraging messages after each blend, very uplifting, haha! It's the little things in life, right?
Make the Base
- Add base ingredients to a food processor (or high speed blender) and process until blended roughly - don't blend until creamy, you want a shredded texture.
Press the mixture into the parchment-lined loaf pan. I use the bottom of a glass greased with melted coconut oil to carefully flatten the surface, making the crust layer even. Refrigerate the crust while you make the filling.
Make the Filling
- Blend cashews and all filling ingredients until very, very smooth. To be extra sure the raspberries break down, you could also bubble them with a bit of water in a sauce pan before using in this recipe. This makes a sort of jam to use. It's useful if you want a pure pink color in your cake, and fewer speckles. And probably important if your raspberries are rather hard and less ripe.
Once the mixture is smooth and pink as you like it. You might want to taste-test for sweetness. Then pour mixture over crust, cover the pan loosely with a cloth (not touching the wet surface) to avoid freezer burn, and freeze for at least 6 hours.
- You want to remove it at that point to cut slices. To cut the slices, take the cake out of the pan and set it on a flat surface. Heat a very sharp smooth knife in a large pot of boiling water. Have a cloth nearby to wipe the knife between cuttings and between dips in water.
- To cut slices, dip the knife in the boiling water until hot. Quickly wipe off the water and slice one slice. Wipe the knife off of cake residue, and dip back in the water to heat it again. Repeat the process until you have 4 slices, each 2 inches long. To serve formally, I also dip the knife and cut the sides cleanly, reserving the leftover edges in the freezer to eat as a secret treat, haha. That leaves you with 4 slices each 3 1/2 inches wide by 2 inches. That is the slice in the photograph above.
However, you could also slice each of those slices in half, so you'd end up with 8 slices, each about 2 inches square.
Refrigerate after slicing and eat with in 3 days.
Freeze them, but be sure to keep them in an air-tight container to prevent them from drying out and cracking.
If you freeze, let them thaw at least 20 minutes before eating to allow the texture to resemble cheese cake! Enjoy!
Dee Dine is the recipe developer and writer behind Green Smoothie Gourmet. She shares her super healthy wholesome recipes on her blog and her Instagram that she feeds her family and friends. She gravitates toward recipes that are fast to create, plant-based, nutritious, easy, and use familiar ingredients. And chocolate is always a good idea! More about Dee.