For the crust: 1 cup nuts, 1 cup pitted dates For the ice cream layer: 4 frozen bananas, 2 fresh bananas, about ½ teaspoon vanila extract, 1.5 tablespoons (raw) cacao powder
1. Line a 18 cm springform pan with baking paper and set aside.
For the crust, pulse the dates and nuts in a food
processor until the mixture sticks together. Press the crust into the
pan until the layer is even. Leave some of the mixture to form little balls for decoration.
3. Blend the bananas and vanilla extract in a high speed blender or food processor. Pour about half of the mixture onto the crust and even it out with a spatula.
4. Add the cacao powder to the rest of the bananas and blend again until mixture becomes brown. Pour it onto the vanilla layer and smooth with a spatula.
5. Place the cake in the freezer for at least 5 hours.
6. Take it out 15 minutes before serving. Decorate with fresh strawberries, small balls made of the crust and chocolate drizzle (1 teaspoon coconut oil, 1 tablespoon cacao powder).
Note: You should hurry a bit when making the filling since most of the bananas are already frozen. You should eat the whole cake at once or only thaw as much as you’re going to eat and leave the rest in the freezer since it’s probably going to melt in the fridge.
This little vegan cake was so decided and rich with the sweet taste of chocolate that I could not help but eat the whole thing😌 sometimes all you need is a little pick me up of chocolate✨ P.S check out my @unrollapp for full videos and recipes, link in the bio😘
3 TBS shredded coconut or use fresh meat from Thai young coconut
2 TBS coconut oil (melted)
1 TBS pure vanilla
3 TBS maple syrup
2 TBS organic lime juice
2 TBS lemon juice
* You can also add flavors to your cheesecake like raw cacao for chocolate cake or fruits like: blueberries, strawberries, raspberries, cranberries, mango, pineapple, etc… possibilities are endless.
organic pomegranate seeds
Soak cashews in cold pure water for at least 4-6 hours or overnight. Soak dates in warm water for 15 minutes and then drain the water before putting in the food processor. Add nuts and process along with the dates and cinnamon. Pulse into a fine grain. Press the mixture into a springform pan. Push down firmly until it is well compacted and even. Put in the fridge to set and then make the cashew filling. Put soaked cashews in the food processor or the Vitamix along with all other ingredients listed. Blend well until the mixture is smooth and creamy. You may have to scrape down the sides if needed. When is ready and smooth pour mixture onto the cake base, spread evenly and place in the freezer for about 4-5 hours or until firm. Store the cake in the freezer and take out 30 minutes before serving. Decorate with berries, fresh herbs and flowers. Enjoy : )
Blend 500g of soft pitted dates with 250g coconut oil, pinch of salt and a teaspoon of vanilla powder. When everything is thoroughly blended add 600g of dried coconut and mix by hand. Spread on a tray and let it set for a few hours in a fridge.
Yesterday I made these delicious raw vegan Hazelnut Chocolate Bars.
These things are super easy to make… but there is a catch. In order to blend all the ingredients you need a very powerful food processor.
The base of the bars consist of just 3 ingredients. Cacao powder, coconut oil and dates (lots of dates!). That alone makes a delicious gooey mixture.
I tend to use around 250g of coconut oil for every 500g of dates and maybe around 150g of cacao powder. You can choose how chocolatey you like your bars by adding more or less cacao. I also tend to add a pinch of sea salt and vanilla powder to make the flavours more interesting.
All you need to do is blend all the ingredients… You might want to blend things in small batches or add cacao powder at the end and mix by hand, if your robot can’t handle everything at once.
What else you add to your bars is completely your choice. They work great with all sorts of nuts and dried fruit. In this case I folded in whole hazelnuts into the bar mixture and once I’ve spread everything on my tray I sprinkled some chopped hazelnuts on top.
The thickness and shape of the bars is also entirely up to you. Before serving allow the mixture to set in the fridge for a few hours.