Almond Dreamcake (Vegan, Paleo)
Light and creamy cream cake made totally with ALMONDS and full of delectable almond flavor! Tastes like a DREAM.
Servings Prep Time
9slices 15minutes
Cook Time Passive Time
0min 3hours
Servings Prep Time
9slices 15minutes
Cook Time Passive Time
0min 3hours
Ingredients
Crust
  • 1cup roasted almonds
  • 7 medjool dates3/4 cup
  • Dash of pink salt
Almond Cream Filling
  • 1 1/2cups blanched almondssoaked
  • 1/3cup maple syrupto taste
  • 1/3cup +1 Tbs coconut oilmelted
  • 1/4cup non-dairy milk
  • 2tsp almond extractto taste
  • Dash of pink salt
Almond Beet Coulis
  • 1/2cup roasted beets
  • 1/3cup non-dairy milkplus more as needed to thin
  • 1Tbs maple syrup
  • 1/4tsp almond extract
Instructions
To make the crust:
  1. Pulse together all ingredients in a food processor until sticky crumbles form.
  2. Press into a parchment-lined 7″ springform pan. Set aside.
To make the filling:
  1. Soak almonds in hot water (brought to a boil first) for 2 hours. Drain, rinse and shake dry.
  2. Blend almonds in a food processor until completely broken down. Scrape down the sides.
  3. Add remaining ingredients and blend again until smooth. Taste and adjust for sweetness and almond flavor.
  4. Pour filling over crust and smooth with a spatula.
  5. Freeze or refrigerate until firm, a minimum of 3 hours.
To make the coulis:
  1. Puree all ingredients using an immersion blender or mini blender, adding extra milk as needed to thin.
  2. Taste and adjust for sweetness.
  3. Pour over cheesecake. Enjoy!
Recipe Notes

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

What I used:

7 cup Food Processor 

Blanched almond slivers, dry roasted almonds, & medjool dates from Aldi

organic virgin coconut oil

Pink Himalayan Salt

Mexican Vanilla 

To store: Keep covered and refrigerated for about 1 week, or freeze for 1 month (store beet coulis separately)

Low Carb Sweetener Swap: You can replace the maple syrup with an equal amount of coconut milk + a pinch of pure stevia powder (to taste).

To make the crust date-free and low-carb, use this one instead. If you have any questions, I’m happy to help! 🙂

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