Not strictly raw, not a cheesecake, not an ice cream cake, but still a layer cake that is relatively healthy in small doses. Very dense and rich, don’t be fooled into thinking that I can work miracles and remove the energy value of a slice of this beauty. It is a beautiful cake to serve on a special occasion. (You may even convert a few non-believers!)
Although I have put 24 hours as prep time, that is really just because you need to soak the nuts...fear not. It is actually super quick to assemble once you get past that bit. Enjoy, with no guilt served on the side.
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Need
-
Crust
- 120 Grams hazelnuts, (roasting optional)
- 80 Grams medjool dates, pitted
- Generous pinch pink salt flakes BUY
-
Vanilla Layer
- 250 Grams raw cashews
- Water for soaking
- 50 Grams water
- 80 Grams honey BUY
- 50 Grams coconut oil BUY
- 2 Tablespoons vanilla bean paste BUY
- Generous pinch pink salt flakes BUY
-
Strawberry Layer
- 150 Grams raw cashews
- Water for soaking
- 150 Grams strawberries, hulled
- 50 Grams coconut oil BUY
- 80 Grams honey BUY
- Juice 1 lemon (60g minimum)
- Berries to garnish
Do
- 1
Soak all the cashews overnight or at least 4 hours.
- 2
Place crust ingredients into Thermomix bowl and blend 40 sec/speed 6.
- 3
Press into the base of a lined 18cm springform tin and refrigerate.
- 4
Drain all the cashews and rinse.
- 5
To make the vanilla layer, place cashews, 50g water, and remaining ingredients into Thermomix bowl and blend 40 sec/speed 6. Scrape down lid and sides of bowl.
- 6
Blend 1 min/speed 10. Pour onto base and set either in the fridge or freezer until firm.
- 7
To make the strawberry layer, place cashews, and all remaining ingredients into Thermomix bowl and blend 20 sec/speed 6. Blend 1 min/speed 10.
- 8
Pour onto the vanilla layer and refrigerate for at least 12 hours before slicing and serving with fresh berries.
