Cake

No-Bake Strawberry and Vanilla cheesecake โฃ

R๐’†๐’„๐’Š๐’‘๐’†๐’”

70g raw almond (soak 8-12 hours and rinse)โฃ
30g hazelnut (soak 8 hours and rinse)โฃ
2 Tbsp. raw cacao nibโฃ
3 Tbsp. raw cacao powderโฃ
2 Tbsp. (20g) melted coconut oil or raw cacao butterโฃ
5 pitted soft Medjool dates (90ใ€œ100g)โฃ
1/8 tsp pink salt โฃ
โฃ
Vanilla cheesecake fillingโฃ


120g raw cashews (soak 4-6 hours and rinse)โฃ
1/2 cup (120ml) coconut creamโฃ
4 Tbsp. (40g) melted raw cacao butterโฃ
4-5 Tbsp. maple syrupโฃ
1 Tbsp. lemon juiceโฃ
1 tsp lemon zest โฃ
1/2 tsp vanilla pasteโฃ
pinch of pink saltโฃ
โฃ
Strawberry filling: โฃ

100g raw cashews (soak 4-6 hours and rinse)โฃ
100g strawberries โฃ
4 Tbsp. (40g) melted raw cacao butterโฃ
4Tbsp. maple syrup โฃ
1-1.5 Tbsp. lemon juiceโฃ
1/8 tsp pitaya powder (optional)โฃ
pinch of pink saltโฃ
โฃ
Other:โฃ

9-10 small strawberries (cut in half)โฃ
โฃ
You can substitute maple syrup & coconut cream with raw agave & raw almond milk for raw versionโฃ
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Method : โฃ

1. Pulse every ingredient for the base until well processed but still slightly crumbly. Press the mixture into the base of the silicone mold. โฃ

2. Set the halved strawberries on the edge of the mold facing outwards.โฃ

3. In a high speed blender place every ingredient for the vanilla cheesecake layer and blend well until smooth. Add more sweetener and lemon juice if you need. Layer the filling above the base. Cool it in the freezer until set. โฃ

4. Repeat the same process for the strawberry layer. Freeze the cake over night โฃ

5. Take out from the mold and garnish with strawberries. โฃ
โฃ

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