RAW BLUEBERRY CHEESECAKE

©Mark Weinberg (Food 52)

©Mark Weinberg (Food 52)

The cake is a hit for celebration or dinner party, as it does not only look beautiful, but also tastes incredibly good. While the preparation requires a bit of time, it is pretty straightforward to make. It is the perfect dessert to share with friends, and to impress your family or girlfriend. The date and almond base is my favorite part of the whole cake, which is sweet with a lovely chewy texture, and goes so well with the creamy cashew and berry layers on top.

Ingredients

Base

  • 200g medjool dates

  • 200g almonds

Middle layer

  • 250g cashew nuts

  • 2 frozen over-ripe bananas

  • 100ml maple syrup

  • 100ml almond milk

  • 1 tablespoon cinnamon

Top layer

  • 150g mixed frozen blueberries

  • 20g medjool dates

  • 1 tablespoon maple syrup

  • 1 tablespoon cinnamon

Method

  1. Peel the two bananas and freeze them for at least 3 hours. Also, place the cashews in a bowl with water and let them soak in the water for at least 4 hours. I suggest to prepare both overnight the day before you get cooking.

  2. To prepare the base layer, place the almonds into a food processor and blend for a minute or so until the nuts are nicely crushed. Then add the pitted medjool dates and blend again until a sticky mix forms. Make sure to pulse the sticky mix, so that the blender does not get blocked.

  3. Prepare a cake tin with baking paper and press sticky mix into the base of a cake tin and place in the freezer.

  4. Once the bananas are frozen and the cashew nuts are hydrated, you are ready to start making the middle layer by simply putting the bananas, cashew nuts, maple syrup, almond milk and cinnamon into the food processor and blend until smooth and creamy.

  5. When done, take the base layer out of the freezer and pour 3/4 of this mix over it before putting the cake back into the freezer. Keep the 1/4 of the mix in the processor as it is required to prepare for the top layer.

  6. Wait about 30 minutes for the middle layer to set in the freezer before making the third layer. To make the top layer, simply add the mixed frozen berries, medjool dates, maple syrup and cinnamon to the blender and add the 1/4 mix from the middle layer. Blend until smooth and pour over the middle layer.

  7. Place the cake back into the freezer to set for 3 hours before serving.

  8. You need to remove the cake from the freezer and allow it to warm up for a few minutes before you serve it.

Allergies

  • Vegan

  • Gluten free

  • Wheat free

  • Dairy free

  • Refined sugar free

  • Nuts

Note: Unfortunately, I did not take any photos of the finished cake, so I had to borrow one of Food52 that looked most similar to my version. I will update the post as soon as I get around making the cake again.

foodNicki Langefood, cake, raw, cheesecakeComment