There’s a subset of vegans who call themselves “raw foodists” and eat mostly uncooked fruits, vegetables, nuts, and seeds. “Raw cuisine” is the manipulation of these natural ingredients by soaking, blending, dehydrating and combining to create healthful meals. Often, raw food recipes will involve soaking or freezing for several hours, so be sure to plan ahead, especially since infusing the coconut oil with cannabis also requires three days of inactive time.
The cannabis is simmered with the coconut oil, which is perfect for potent infusions because it’s a saturated fat that absorbs a lot of THC. However, the fat in coconut is digested easily and utilized immediately by the body as energy, unlike animal fats that need the body to expend a lot of energy for proper digestion. This is why you feel sluggish after a big meal containing meat and dairy ingredients. The difference is on a molecular level: animal fats such as butter are composed of long-chain triglycerides, while the fat molecules in coconut oil are medium-chain triglycerides – smaller and less complex for the body to break down.
Medical marijuana patients will certainly help their bodies fight disease by eating better and detoxifying, but anyone’s health can benefit from including more raw foods in their diets, plus it’s a fun challenge to experiment with new recipes!
This recipe is easy enough for a beginning cook to put together, and you might have many of the ingredients already if you keep a well-stocked pantry. If not, these staples can be found in the bulk bins at a local market. Stock up, since this dreamcake is so delicious that you’ll be making it again and again!
- ½ cup raw almonds (unsalted, unroasted)
- ½ cup soft Medjool dates (make sure to remove the pits!)
- ¼ tsp. sea salt
- 2 cups of raw cashews, soaked in water for at least 5 hours and preferably overnight
- Juice of two Meyer lemons (ordinary lemons are fine too)
- 1 tsp. vanilla extract
- 1/3 cup cannabis-infused coconut oil (recipe follows)
- 1/3 cup honey or agave nectar
- 1 cup fresh strawberries, tops removed and sliced
First, you’ll create your crust by placing the nuts, dates, and salt in a food processor and grind until the mixture is finely textured. Roll a bit of the mixture between your hands and see if it sticks together, if you’re successful, then your crust is ready. Spoon it out into a 9” pie pan that’s been lined with plastic wrap (or you can use a spring form pan). Press the mixture into the pan until it forms a firm, even layer. Rinse the food processor.
To make the filling, warm the cannabis-infused coconut oil in a saucepan until just melted, and whisk with the agave nectar or honey. Drain and rinse your cashews in a colander. Use the food processor or a high-powered blender to combine the oil/honey mixture, the soaked cashews, lemon juice and vanilla. Blend on high for several minutes, or until the mixture is very smooth. Next, pour half of the filling into the pie pan, spreading it evenly over the crust. Add the berries to the remaining half of the filling in the processor and blend on high until smooth. Pour the berry filling over the first layer, and smooth with a spatula. Freeze your dreamcake in the freezer until it is solid.
When you’re ready to eat your dessert, remove from the freezer and allow it to thaw slightly, sitting at room temperature for about a half-hour. Run a sharp knife under hot water before slicing the cake. Keep any remaining cake in the freezer. Stones 4.
- 1 ounce of cannabis, dried, or 2 ounces of trimmed leaf
- 1 14 oz. jar of coconut oil