I was quite pleased with how simple this was to make, and with the results. It had a good, thick, creamy consistency, and I received several compliments from other people at the get-together (who probably didn't think it was a raw, vegan dessert).
Still, this cake is a cashew-overload. The bottom crust, the filling, and the crumbles on top (from the crust recipe) are all cashew-based. Though it's not "raw," I think next time I'll just stick to a cashew-based filling and use a graham cracker crust and crumb topping instead.
That's one I haven't made from that book, but I've wanted to! I'm kind of a cashew fiend >:]
ReplyDeleteI made the key lime bars a couple of weeks ago (but forgot to take a picture of them). They were pretty good, but I thought they could have used a lot more lime. Also, they need to be wrapped up REALLY TIGHT in the freezer before they start to taste a little freezer-burned.
ReplyDeleteThat looks delicious :)
ReplyDelete