Vegan Maple Cream Cake

A unique option for the Thanksgiving Dessert table this year!

Raw No Bake Vegan Maple Cream Cake is refined sugar free, oil free and gluten free!

Maple is so unique and a good change from the norm, especially on a holiday that is repetitive of the same things year after year.

The creaminess is sublime and the sweet date and walnut crust is a perfect base for this silky cashew base.

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Notes for Success:

For this recipe all you need is a high speed blender and a reminder to soak your cashews before you begin.
In case you are wondering why we even soak nuts in the first place?

Nuts have high enzyme inhibitors, meaning they can be hard to digest and since the bulk of this dessert is cashews we don’t want anyone feeling sick or bloated after eating it.

So by soaking the nuts with a small amount of salt, it neutralizes the enzymes making digestion easier.
Not to mention we want them softer to produce a creamier final dessert

Maple extract is an essential ingredient in this recipe since it adds a strong maple flavor that maple syrup alone will not achieve.

Cacao butter is not essential although I do recommend buying it for this dessert!
It is not only a binder to help the maple cream set but it adds a really nice taste with a subtle white chocolate nuance
Just be sure you are buying food grade *not sponsored
Otherwise substitute vegan butter or coconut oil but this dessert will then not be oil free

Vegan yogurt can also be replaced with vegan cream cheese or even tofu

I am using a non stick 9″ Tart Mold for this dessert

WATCH THE YOUTUBE VIDEO FOR HOW TO MAKE THIS!

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Yield: Serves 12 ppl

Maple Cream Cake

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Prep Time 1 hour

Total Time 1 hour

Ingredients

For the crust:

• Dates 1 cup
• Lightly Toasted Walnuts 1 cup
• Salt pinch
• Vanilla Extract 1 teaspoon
• Water 1 Tablespoon

For the Filling:

• Cashews 2 cups soaked overnight
• Vegan Yogurt ½ cup
• Cacao Butter ¼ cup (60ml)
• Plant Milk ¼ cup (60ml)
• Apple Cider Vinegar 2 teaspoon *optional but it will add a slight tang that is really nice
• Maple Syrup ½ cup
• Vanilla Extract 1 teaspoon
• Maple Extract 2 teaspoons

For the Glaze:

• Maple Syrup 2 Tablespoons
• Molasses 2 teaspoons

Instructions

1. First soak the cashews overnight or if you are pressed for time, do a quick soak by bringing them up to a boil and then let them soak for 30 minutes, then drain and rinse.
2. Next prepare the crust by combining everything together in a food processor until chunky and sticky
3. Press this into the bottom of a non stick tart pan with a removable bottom then freeze while you prepare the filling
4. Prepare the filling by first melting the cacao butter, then combine all of the ingredients together in a high speed blender and blend smooth
5. Pour into the prepared crust and freeze for at least 4 hours or overnight to set
6. Unmold then drizzle with the maple syrup/molasses syrup
7. Thaw for about 1 hour in the refrigerator before serving.

Notes

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