This cheesecake is delicious – I love the mix of flavors. The second day, it tastes even better. This was the perfect birthday cake.
Cake is the answer, no matter what the question is.
CREAMY, RAW & GLUTEN FREE.
I made this cake for a special birthday. My goal was delicious, paleo cake full of goodness but super satisfying. Cheesecake is always a good option and an absolute crowd pleaser – it was gone within 2 days.
Ingredients
Base:
260g of pitted dates
120g ground almonds
2 tbs coconut oil
1 tbs vanilla extract
Filling:
340g raw cashew nuts, soaked for at least 1 hour in water
3/4 cups /150g coconut oil, melted
1/2 cup almond milk
1/2 coconut cream - drain the water of a tin and you will be left with cream
6 tbs maple sirup
2 tsp vanilla extract
1 tbs peanut butter
2 tbs organic raw cacao powder
To garnish (optional):
fresh berries
shaved chocolate
Instructions
- Take a loose bottom cake tin. It makes it easy to get the cake out of the tin once it is done.
- Use baking paper and line the bottom of the cake tin.
- Add the dates, ground nuts, two table spoons of coconut oil and some vanilla bean paste into a food processor. Blend up, the mixture will be sticky but fine enough to be spread it out.
- Put the base mixture in the cake tin. Use a spatula and level the mixture as much as possible.
- Put the cake tin with the base in the freezer.
- Drain the cashews and divide them into two cups.
- In each of the cups: add lemon juice of 1/2 of a lemon in each, 3tbs of maple sirups, 1/4 cup almond milk, 1/4 of coconut cream, touch of vanilla, 75g melted coconut oil
- In one cup you will add 1 tbs natural peanut butter
- In the other cup you will add 2tbs of raw cacao powder
- Now use your blender or food processor and blend up each cup individually. You will end up with one chocolate filling and one peanut butter filling. Make sure the filling is really smooth.
- Take out the cake tin from the freezer - the base is set. You will now add the creamy chocolate filling. Spread it out and put it back in the freezer for 1h.
- Once the chocolate filling is set, add the peanut butter filling and level it nicely.
- Put the cake back into the freezer for 30min and then in the fridge over night.
- The next day, take the cake out of the tin and decorate the cake with fresh berries and shaved chocolate.