You will be wanting more than a slice!

 

Nutrients is bursting out of this cake.

 

The combination of nuts provide a plethroa of B-vitamins which help to speed up your metabolism. The banana and coconut offers a great source of potassium and electrolytes which help to regulate blood flow around the body as well as minimising any hangover symptoms you may have!

 

This cheesecake is completely vegan, gluten free, dairy free and RAW! The combination of ingredients bind the strucutre, flavours and textures which melt in your mouth with every bite you take.

 

 

9 Inch Cake

Blend in food processor: 1st Layer (Base)

  • Rolled oats (gluten free): ¾ cup
  • Dates: 1 cup
  • Walnuts: ¼ cup
  • Sunflower seeds: ¼ cup
  • Coconut oil: 1 tbsp
  • Sea Salt: a pinch

 

 

Blend: 2nd Layer (Cream)

  • Cashews (activated): 1 cup
  • Vanilla extract: 1 tsp
  • Coconut oil: 4 tbsp
  • Banana: 2 whole
  • Lime (Juice): 2 tbsp
  • Coconut milk: ½ cup

 

 

Blend: 3rd Layer (Caramel)

  • Dates: 1 cup
  • Coconut cream: ½ cup
  • Coconut milk: 1 cup
  • Sea salt: a pinch
  • Coconut blossom nectar: 2 tbsp

 

 

Double Boiler Method: 4th Layer (Tempered Dark Chocolate)

  • Cacao butter: 1 cup
  • Cacao powder: 2 tbsp
  • Coconut blossom nectar: 2 tbsp

 

 

Recommendation

At each stage place the mixture in the freezer for at least an hour, then pour the mixture from the next step and continue this process to create the layers.

 

To activate cashews place the cashews in filtered water overnight to soak. Then drain the water and use the cashews in the recipe.

 

If the coconut oil is solidfied gently heat the coconut oil (between 25 -40 degrees Celcius) and it will turn into liquid form.

 

Almond milk or rice milk can be used where “Coconut Milk” is mentioned.

 

To temper accurately use a double boiler method and continuously stir the ingredients between 30 – 34 degrees Celsius until the mixture becomes glossy and starts to thicken (generally 5-10 minutes). Then take off heat and continue to stir for another 2-3 minutes – a temperature gun or thermometer is recommended for accuracy and if you want to ensure the chocolate is Raw.

 

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