This 30 day no-baking challenge thing has been a bitch. Last week I figured out the way around it was making raw desserts. I thought to myself, “Not only am I sticking to my guns when it comes to baking, I’m being even healthier consuming only raw ingredients!” In a way, yes. That is, if I would have stopped at one small slice of the amazing Neapolitan cheesecake I made. Created from basically all nuts and sugary fruit, this baby sure isn’t low on the calorie chart (especially after eating half the cake) BUT it’s loaded with tons of other nutritionally beneficial stuff. That cancels out the fat… right?

The nuts alone help to lower bad cholesterol (LDL) and raise good cholesterol (HDL). In moderate amounts, nuts have been proven to help shed unwanted pounds (no, a half of a cheesecake isn’t moderate even though I’d like to think it is). Nuts are also a great source of protein, antioxidants and fiber which keep you feeling full, keep your skin glowing and your system…er… regular. They also store in the freezer very well for months at a time. The nuts I used in this recipe were a mixture of unsalted cashews, pecans, walnuts and almonds.

• Cashews at about 157 calories per ounce, have a good source of magnesium & copper which promote healthy bones, lower blood pressure, prevent heart attacks, lower the risk of Type 2 diabetes and gallstones. Cashews contain less fat per serving than most nuts found in grocery stores. They also make a fantastic creamy ‘cheese’ base for many vegan recipes.
• Pecans at around 196 calories per ounce, provide a good source of Vitamin E and may improve prostate health, guard against heart disease, Parkinson’s disease and cataracts.
• Walnuts pack in about 185 calories per ounce. They contain excellent levels of B vitamins. Vitamin B6, Thiamin (B1), Panthothenic Acid, Vitamin E, Niacin (B3) & Riboflavin (B2). Not to mention Zinc and Iron. Walnuts also provide an important source of omega 3-fatty acids.
• Almonds are in fact, a seed. Not a nut. One ounce is around 163 calories. Almonds are higher in calcium than all other nuts. Approximately 20-25 almonds have as much calcium as a 1/4 cup of milk and are WAY better for you. For more facts on milk, go here. The best part is that no animals are harmed by eating almonds as they are during the milking process.

Ok, so I had my fancy lookin’ nut variety ready to go. Next, I grabbed a handful of fruit & some leftover melted chocolate. The chocolate technically kills the raw factor but you can always keep it optional. I added some agave, some spices and started whirling away with my food processor. 3 beautifully colored layers later, I threw it in the fridge to set. Oh, the anticipation…

Raw Neapolitan Freezer Cake

Ingredients

Crust

• 1/3 cup pecans
• 1/3 cup almonds
• 1/3 cup walnuts
• 1/4 tsp salt
• 1/2 teaspoon cinnamon
• 5 Medjool dates

Filling

• 3 cups raw cashew pieces
• 1/2 cup agave syrup
• 1/4 cup water
• 1/4 cup fresh lime juice
• 1 teaspoon vanilla extract (alcohol-free preferably)
• 1 cup fresh strawberries
• 1 medium, chopped ripe peach
• 1/4 cup fresh raspberries
• 1/2 cup melted chocolate (optional)

Topping

• 1 cup raw cashew pieces
• 1/2 cup water (or enough to make a smooth, semi-thick consistency)
• 2 tablespoons agave syrup
• 1/2 teaspoon vanilla

Directions

• Layer a 9 inch springform pan with parchment paper. Once secured, lightly grease pan with coconut oil or non-stick spray.
• To prepare the crust, pulse nuts, salt and cinnamon in food processor until coarsely ground. Add dates until mix until dough sticks together nicely. Firmly press crust into bottom of the pan. Set aside.
• To prepare the filling, pulse cashews in food processor until crumbly. Add agave, water, lime and vanilla. Puree mixture until very smooth, scraping the sides with a rubber spatula halfway through. Feed the berries, chopped peach and raspberries through the top of the processor until all fruit is incorporated. Stop the processor, add the melted chocolate (if using) and continue to blend until mixture is fully combined.
• Pour the filling into the cake pan. It will be pretty runny but it will set!
• To prepare the topping, pulse the cashews in the food processor until crumbly. Add water, agave, and vanilla and blend until smooth. Gently pour on top of filling.
• Cover with plastic wrap and place in the freezer to set for about 3 hours.

*Presentation is always an additional tasty option as well. I had a few leftover ‘Almost Raw Chocolate Raspberry Ganache Truffles’ (recipe here) so I threw them on top after it had set. You could drizzle chocolate sauce on a plate or make a strawberry coulis sauce if you’d like. *

3-4 hours later, this is what I came out with.

I noticed that it wouldn’t set properly in the fridge without using coconut oil – which I didn’t have on hand. So, it became a freezer cake which is just fine with me when it’s 100 degrees outside anyway. I would recommend cutting it into individual serving pieces the first day when it’s semi-frozen. I noticed after a few days, it got really hard. After a few minutes of thawing, I dug in. It had a creamy, light, Neapolitan ice cream/milkshake sort of flavor to it. You could taste the fruit, the agave and the chocolate all separately in one bite. Yummmm.

I’ll admit, I impressed myself. 3 layers of nuts & fruit thrown into a food processor made one hell of an awesome cake. I’m kinda diggin’ this whole raw food thing I think. That is, if there is chocolate involved at least. I decided to approach one of my toughest critics, my dad. He loved it! If I can win my parents over, this will win anyone in your family over as well. Promise.