Layers of love, cacao, berry bliss, and plant-based abundance - this vibrant, layered vegan cheese cake takes a perfect shape, texture and flavor! It's combination of chocolate and berry is sure to satisfy your sweet tooth, while simultaneously supporting a healthy lifestyle. From the gluten-free crust to the cake toppings, this healthy dessert uses wholesome, real and fresh ingredients. Enjoy this vegan cheese cake guilt-free and feel good about sharing with loved ones! Make every day a special occasion with a slice of cake!
Raw I Vegan I Gluten-Free
Serves: 8 - 10
Time: overnight soaking + 35 minutes + 4+ hours setting time
Crust
1 1/2 cups almonds
1/2 cup cashews
1/2 cup unsweetened coconut shreds
1 tsp. cinnamon
1/4-1/2 tsp. salt
1 cup dates, pitted & soaked
2 tbsp. coconut oil
1/4 cup water + more as needed (I like to reserve & use the date water)
Filling
2 cups cashews, soaked overnight
1 cup dates, pitted & soaked
1/2 tsp. salt
2 cups coconut cream, (place a 15oz can of full-fat culinary coconut milk in the fridge to thicken)
2 tsp. agar agar powder
Layer 1
1 1/2 cups mixed berries
1/3 cup cacao powder
Layer 2
1 1/2 cups strawberries
1/2 pink dragon fruit
1 lime, juiced
Toppings
Mint leaves
Fresh fruit
To prepare the cashews - Add your cashews for the filling to a bowl and cover with 2 - 3 inches of water. Soak overnight, 8 - 10 hours. Drain the water and rinse the jelly coating from the cashews.
Pit the dates and soak them in water until soft, 10-20 minutes.
To prepare the crust - Add the nuts, coconut shreds, cinnamon and salt to a blender or food processor. Pulse 3 - 5 times, until the mixture is starting to break down into small pieces.
Add the dates and remaining crust ingredients. Continue to pulse until the mixture is well combined. Stop and scrape down the sides of the blender as needed. Add water 1 tbsp. of water at a time to adjust consistency. You are looking for a sticky mixture.
Use a cake release pan or prepare a cake dish by lightly greasing the bottom and sides with coconut oil.
Tip: if you are using a cake tin or container and want to later remove the cake from the mold, you can cut a piece of parchment paper to fit the bottom to help with easier release.
Transfer the crust mixture into the bottom of the pan. Use a spatula or the palm of your hand to press the crust into an even layer. Smooth the surface and press the sides slightly higher than the center.
Place the crust in the freezer while you prepare the filling.
To prepare the filling - Add the rinsed cashews, dates, and salt to a blender or food processor. Mix on medium speed until smooth and creamy, 1 - 2 minutes. Set aside.
In a small saucepan or skillet add the coconut milk and agar powder. Stir to incorporate. Heat the mixture over medium heat until boiling. Reduce the heat and simmer for 1 -2 minutes, then remove the mixture from the heat. Transfer the mixture into the blender with the other filling ingredients and blend until combined.
Remove half of the blended mixture into a bowl and set aside.
To make the first layer - Make your first layer by adding 'Layer 1' ingredients to the blender. Blend on medium high until well combined and smooth. Taste and adjust flavors to your preference (more salt or cacao).
Pour the filling over the crust layer. Tap the cake pan several times on the counter to release any air bubbles. Place the cake into the freezer to begin to set while you prepare the second layer.
Rinse your blender clean to keep the layers vibrant in color.
To make the second layer - Add the other half of the filling mixture into the blender. Add the 'Layer 2' ingredients to the blender. Mix on medium-high speed until well combined and smooth.
Gently pour the second layer over the first layer. Use a spatula to help spread the mixture. Tap the cake several times on the counter to help even the top and release air bubbles.
Place the cake into the freezer to set, 4+ hours. Thaw slightly before eating.
To serve - Garnish with your favorite toppings: fresh fruit, coconut shreds, etc.
To store - Keep up to 1 month in the freezer.
Comentarios