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Hello peeps!

It was my birthday on Saturday so i thought i’d kick things off with (yes, another) RAWsome cheesecake. So good in fact, that i’d dare to call it RAWmet (if that names wasn’t taken up my some obscure tech company). But, damn this cake is fine.

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The base is a funky medley of hazelnuts and almonds. Sweetened with caramelly dates and punctuated by whispers of cinnamon. The middle layer, a blissful marriage of creamy cashews and coconut, intertwined with glossy maple, be-speckled with vanilla seeds. For the top (and certainly the triump) of this party piece i went for a rich, unctuous chocolate, hazelnut mousse. Lightened yet enriched by avocado, this certainly adds a final flourish of decadence to an already sultry cake. Well, its not everyday you turn 27 right?!

As with all our RAW desserts this is processed- sugar- free (aaaahmen). Of course theres fat, but the plant based awesome kind thats so vital for replenishing bodily tissues and generally making you shine, inside and out, like the goddesses and gods you are. Light enough to happily enjoy two servings of in one sitting. Eat raw cake. Have a great time…

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(Serves 12, RAW, Vegan, Gluten Free)
Base:

  • 1 cup Almonds, soaked overnight
  • 50g Hazelnuts
  • 1/2 cup Dates
  • pinch of Pink Salt
  1. Line an 8″ cake tin with baking parchment
  2. Thoroughly dry the almonds and add everything to a blender
  3. Blitz until the mixture starts to come together
  4. Spoon into the base of the tin and press down firmly
  5. Freeze whilst you’re making the rest of the cake

Cashew, Coconut Layer:

  • 1 cup Cashews, soaked overnight
  • 1/2 cup Coconut Flour/ unsweetened Coconut Flakes
  • 1/2 cup Lemon Juice
  • 1/4 cup Maple Syrup
  • 1/4 cup Coconut Oil, melted
  • zest of the Lemons you squeezed
  • 1/2 Vanilla pod seeds
  1. Blend all the ingredients for a few minutes, up to 5, until very smooth
  2. Remove tin from freezer and spoon cashew mix on top, smoothing down the surface
  3. Freeze for at least 2 hours

Chocolate, Hazelnut Mousse:

  • 1 ripe Avocado
  • 40ml Coconut Oil, melted
  • 75 ml Agave Nectar
  • 50g Cacao Powder
  • 1/2 Vanilla pod seeds
  • 1/2 cup Hazelnuts
  • pinch of Pink Salt
  1. Blend all the ingredients until very smooth and glossy
  2. Spoon over cake and freeze for at least 2 hours
  3. Remove from the freezer at least 1 hour before serving

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