A healthier version of the chocolate cheesecake. Vegan and gluten-free raw cake recipe.
Base200-300 g Brazil nuts 13 fresh, pitted dates + fresh strawberries on the edges
Filling1 can coconut cream 250 g cashew nuts 150 ml lemon juice grated zest of one lemon 75 g cocoa powder 1 teaspoon real vanilla 1/2 mint pot (or mint aroma) 185 ml coconut oil 100 g cocoa butter 100 ml maple syrup
- The night before: soak the cashew nuts in the water and place a can of coconut milk in the refrigerator.
- Mix the dates and Brazil nuts in a food processor.
- To make sure the cake comes away easily, place clingfilm on the sides of a loose-bottom cake tin before snapping it on. Press the date and nut mixture firmly against the bottom of the pan. Place the strawberry slices on the edges.
- Melt the cocoa butter and coconut oil in a saucepan until runny and then add the maple syrup.
- Squeeze the lemon juice and grate the lemon zest.
- Pour the cashew nuts into a sieve and transfer them to a blender.
- Scrape the white cream that has risen to the top in the can and add it to the nuts. You can use the coconut water remaining on the bottom in smoothies, if you like.
- Add into the blender 100 ml of lemon juice, vanilla and lemon zest and turn on the blender. After a while, slowly add about 2/3 of the fat-syrup mixture. Be patient with the blender to get the smoothest result.
- Pour 2/3 of the filling into the pan and put in the freezer.
- Add the rest of the lemon juice, and the cocoa powder and mint leaves together with the rest of the fat-syrup mixture. Mix until even. Pour evenly or in places and create a marble effect with a toothpick.
- Refrigerate overnight.