Gluten free no bake cashew cakes

Ingredients

Cashew cakes

200 grams (7.05 ounces) cashew nuts

100 grams (3.53 ounces) blackcurrants

40 grams (1.41 ounces) coconut butter/oil

50 grams (1.76 ounces) neutral honey

30 grams (1.06 ounces) lime juice

Instructions

Step 1

1. Rinse the cashew nuts and soak them in water for about 8 hours. After soaking, drain and rinse the nuts again. Soaking helps soften the nuts and makes them easier to blend.

Step 2

2. If using frozen blackcurrants, defrost them beforehand. Place the blackcurrants, melted coconut butter/oil, honey, lime juice, and cashews into a powerful blender. Blend until the mixture is completely smooth and homogeneous, which should take about 5 minutes. Make sure your blender is powerful enough to create a smooth texture; otherwise, you may end up with small nut pieces in your cakes.

Step 3

3. Spread the smooth mixture into molds and freeze them for at least 4 hours. Silicone molds work best for easy removal of the cakes.

Step 4

4. To serve, remove the cakes from the molds and let them defrost in the fridge. Bon Appetit! Garnish with additional blackcurrants or a sprinkle of lime zest for added flavor and presentation.

Servings

When it’s time to serve these luscious cashew cakes, you have a world of options to make the experience delightful! 🌟

**Top it with fresh fruits**: Add some sliced strawberries, kiwis, or blueberries on top for a vibrant punch of color and freshness. 🍓🥝

**Drizzle with sauce**: A bit of melted chocolate or a dollop of berry compote will make each bite an indulgence. 🍫🍇

**Pair with beverages**: Serve alongside a hot cup of herbal tea or a chilled glass of sparkling water with a slice of lemon for a refreshing contrast. 🍵🍋

Get creative and mix and match, because the sky's the limit when it comes to enjoying these delectable treats!

Equipment

Powerful Blender

This is essential for achieving a smooth, lump-free texture. Make sure your blender is up to the task.

Soaking Bowl

Choose a bowl large enough to allow the cashews to soak and expand fully.

Silicone Molds

These make it easier to pop out the cakes after freezing. Ice cube trays or muffin molds work great too!

Variations

For those looking for gluten-free and vegan options, we’ve got you covered! 🌱

**Gluten-Free Variation**: Great news! This recipe is naturally gluten-free as it doesn’t contain any wheat. Just ensure all your ingredients, especially the honey, are certified gluten-free. ✅

**Vegan Variation**: Swap out the honey for a plant-based sweetener like agave syrup or maple syrup. Also, make sure your coconut butter/oil doesn’t contain any added dairy products. 🍁💛

Faq

Q: How do I know if my blender is powerful enough?
A: If your blender can crush ice or blend tough vegetables smoothly, it should be able to handle this recipe.
Q: Can I use regular butter instead of coconut butter/oil?
A: Yes, but it will change the flavor and make it non-vegan. Coconut butter/oil adds a nice subtle sweetness and creaminess.
Q: Can I use a different type of nuts?
A: Absolutely! Try using almonds or macadamia nuts for a different flavor profile. Just remember to soak them well.
Q: How long can I store these cakes in the freezer?
A: These cakes can be stored in an airtight container in the freezer for up to one month. Perfect for make-ahead desserts!
Q: Can I add other flavors to the cashew mixture?
A: Yes, adding vanilla extract or a bit of citrus zest can elevate the flavors even further.
Q: How can I prevent my cashew cakes from sticking to the molds?
A: Greasing your molds with a tiny amount of coconut oil can help. Additionally, using silicone molds generally reduces sticking.