Guest Post: Cashew Cream Cheese Cake – Better Than The Chemical Alternative
Today’s guest post comes from Meghan Telpner who runs a cooking school in Toronto, Canada and makes really cool videos on how to eat better and enjoy your food. She says a tantalizing Blueberry Cashew Cream Cake reminscent of an ice cream cake without all chemicals and animal based ingredients. Enjoy!
I am an advocate for whole foods. No numbered ingredients, initials, codes, cans or unpronounceable. In the past, I have dissected the hot dog, the veggie dog (and faux-meat veggie everything else for that matter!), and now it’s time to work out what on earth is in an “Ice Cream Cake”.
People love this stuff! It’s two kinds of ice cream layered between fudge and cookie-crunch-crust business. There’s even icing, sprinkles, and chunks of chocolate bars on some of them. Sounds good right? The idea of it may sound good, it’s just too bad it’s made of processed food waste products. Treats are still food and therefore should still be made of food- that means ingredients we know, would recognize and could buy at the store.
These ice-cream cakes are more closely related to a cocktail of cheap moisturizer and soda pop. We were going to go ahead and highlight the suspect ingredients, but realized that would be all of them, and instead I highlighted the real food ingredients.
Ingredients Of The Typical Dairy Queen Ice Cream Cake
Chocolate Crunch: Bleached wheat flour, sugar, vegetable shortening (partially hydrogenated oils: soybean, cottonseed), caramel color, cocoa, corn syrup, salt, baking soda, soy lecithin.
Chocolate Cold Fudge: High fructose corn syrup, condensed nonfat milk, partially hydrogenated coconut oil, fructose, water, cocoa (processed with alkali) and cocoa, algin, salt, mono and diglycerides, potassium sorbate (a preservative), dextrin, sodium phosphate, disodium phosphate, soy lecithin and artificial and natural flavors.
Vanilla Soft Serve: Milkfat and nonfat milk, sugar, corn syrup, whey, mono and diglycerides, artificial flavor, guar gum, polysorbate 80, carrageenan, vitamin A palmitate.
When I first read these ingredients I thought, “Wow, I wonder how they get chemicals to look like a cake?” Now I would never tsk tsk something without offering a super-awesometown alternative. That’s where my cream, cheese and chemical free frozen cashew cream cake comes in.
The best part about this recipe is it lets you be creative, use the bestest of the best fruit that’s in season, gives you a super fun, oven free cooking project on a summer’s night, and cool, refreshing, creamy treat to enjoy, show off and take loads of lovely pictures of. Well, that’s what I did.
One word of caution… Careful lovers. This goodness is rich! A small slice is all you need. My advice, find your long time lover, summer fling or bestest friend, cut a thick slice, grab two forks, and dig in over sweet nothings, gossip or perhaps you would like to discuss how on earth someone ever came up with the the grossitating chemical cocktail that is store bought ice cream cake.
Blueberry Cashew Cream Cake
1/2 cup almonds, coarsely chopped
1/2 cup pecans, coarsely chopped
1/4 cup unsweetened shredded dried coconut
1/2 cup dried dates
1/2 cup dried cranberries
1 tablespoon coconut oil
Pinch of sea salt
2 1/2 cups raw cashews, soaked 2-3 hours
3/4 cups liquid sweetener of choice
Zest of 1 lemon
1 1/2 whole lemons, peeled and deseeded
1/2 cup coconut cream (cream from top of coconut milk can)
3 tablespoons Seamoss (optional)
1 teaspoon – 1 tablespoon maca powder
2 teaspoon vanilla extract
3 tablespoons coconut oil
1/4 cup water
Pinch of sea salt
1/2-1 cup fruit of choice (I used mixed berries)
1 cup frozen blueberries
3 tablespoons Seamoss
1 tablespoons arrowroot powder whisked into 1 Tablespoon cool water
In a dry pan, over medium heat, light toast pecans and almonds to bring out the flavor. Allow to cool and transfer to food processor. Process together with dried fruit, coconut, coconut oil and sea salt. Process just until sticky but not too fine. Using a pie dish, press the crust mixture into the dish, making sure to create it even thickness and go up the sides of the dish as well. Place in freezer to await filling.
Filling (Layer 1)
Drain and rinse cashews. In a high powered blender, blend together cashews, sweetener, lemon zest, lemons, coconut cream, seamoss, vanilla, maca, coconut oil, water and sea salt). Blend until smooth. Layer 1/2 of the mixture evenly on pie crust, reserving the other half for the second layer. Place in freezer to set for 20 minutes.
Filling (Layer 2)
With remaining filling mix, blend in the 1/2 cup of fruit of choice for some color/texture variation. Once first layer is hardened, remove from freezer and cover with second layer of filling. Place in freezer to set for 20 minutes.
Process together berries (or fruit of choice) with sea moss and arrowroot flour until a gelled consistency is achieved. Add final layer to the cake and replace in freezer to set for 2 hours.
Remove from freezer about 15-20 minutes before serving to soften slightly. Slice with a sharp knife, making sure you get through the crust and use a pie server to get the goods out. The first piece will be the trickiest.
No one is going to play along if the game is no fun. This is Meghan Telpner’s philosophy on great food; making a little love in the kitchen to bring forth sweet, simple, healthy and delicious living. Meghan runs a cooking school in downtown Toronto, in the colourful Parkdale neighbourhood. Her well loved blog, Making Love In The Kitchen, features simple, creative and awesomely delicious recipes.
With her realistic and humourous approach, along with her contagious enthusiasm for all things made from scratch, Meghan has quickly become a sought after food, nutrition, and lifestyle expert for major media outlets including web, print, radio and TV including regular contributions to The National Post, The Marilyn Denis Show, CTV News, Glow Magazine among others. Discover the goodness she’s cooking up at www.meghantelpner.com