Few days ago one of my family members had a birthday, so the question was – „Which birthday cake or cookies to make?“
Since my guests are starting to get used to my healthy dishes and meals, I decided to make a raw cheescake for this oportunity.
For making this cake, You don’t need an oven but a blender and multipractic. For making a crust and cream, you’ll need to combine and mix some nuts.
This cheescake is also interesting and special because of the ‘zebra’ effect which you can get by putting a two-coloured cream on a crust in a specific way.
I will just say that my Zebra cheescake was very delicious and that a birthday boy and guests were very satisfied.
For a cake crust;
- 1 cup of almonds
- 1 cup of pitted dates
- 2 teaspoons of honey or agave syrup
- 1 tablespoon of raw organic cocoa
- A pinch of Himalaya salt
For a filling;
- 1 cup of cashew (steeped over night)
- 1 cup of walnuts (steeped over night)
- ½ cup of whole coconut milk
- 1/3 cup of coconut oil
- ½ cup of honey or agave syrup
- 1 piece of big mango or 2 pieces of smaller mango
- 2 teaspoons of vanilla extract
- 2 tablespoons of raw organic cocoa
*1 cup = 2,5 dcl
Soak cashews and walnuts in the water over the night.
Mix all ingredients for a crust in a multipractic (almonds, dates, honey or agave syrup, cocoa and salt) until it becomes compact and clammy.
Coat your cake mold with a cling film or with coconut oil (to take the cake easier out of mold).
Distribute the prepared compound for a crust evenly on the bottom of a mold, and set aside while you are preparing the filling.
For the filling; strain the cashews and walnuts, and mix it in the multipractic. Add remain ingredients (except cocoa) and mix it until it becomes creamy.
Separate the compound in two parts; add 2 tablespoons of raw organic cocoa to only one part of the compound – you will get two compounds of two different colours (ecru and cocoa).
To get a wanted „zebra effect“, pour both creams alternately on the crust – first pour one tablespoon of cocoa cream, then pour one tablespoon of ecru cream, then again one tablespoon of cocoa cream and again one spoon of ecru cream, and repeat this procedure all the time. Occasionally, shake the mold gently so the cream pours itself over the whole crust.
Put the cake in the freezer for, at least, 4 hours.
Before serving, take the cake out of the freezer and leave it for 20 – 30 minutes on the room temperature.
Decorate Your cheescake as You wish (with cashews, walnuts, cocoa, almonds, …).
Amaze Your guests with this healthy and very delicious cake, and enjoy eating it with them!
Yours faithfully, Zdrava.iva