Description
I wanted something festive and yet a bit lighter for my 35th birthday, so I decided to make my Heavenly Cashew Cheese Cake without the chocolate icing and use strawberries instead. I made some other small changes here and there – used peanuts instead of walnuts in the crust, and omitted the peanut butter swirl.
Soak time: 6 – 8 hours
Ingredients
Scale
CRUST
- 300 ml peanuts
- ¼ Tsp sea salt
- 10 dates
FILLING
- 625 ml cashews
- 65 ml + 3 Tbsp water
- 2 Tbsp lemon juice
- 90 ml agave nectar
- 125 ml coconut oil (warmed to liquid)
- ½ Tsp sea salt
- 1 Tbsp pure vanilla
- 2 small ripe bananas
- 5 Tbsp peanut butter (100% without any additives)
- 90 ml raw cocoa powder + carob powder (half + half)
Instructions
CRUST
- Process peanuts and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed.
- Firmly press crust into the bottom of coconut oiled pan. Set aside.
FILLING
- Soak the cashews overnight and drain well.
- Combine drained cashews, water, lemon juice, agave nectar, warmed coconut oil, sea salt, vanilla, bananas and peanut butter in a food processor and blend. It makes about a litre of mixture.
- Now, to get it real smooth and creamy transfer half of the mixture into a blender and blend until real smooth and creamy. Move to a bowl.
- Put the other half into a blender and repeat.
- Add cocoa powder and carob into blender and blend until well mixed. Add a bit of water if needed.
CAKE
- Using a tablespoon drop the filling alternating between the plain and chocolate.
- Make another layer with opposite colours until the filling is used up. Shake to even.
- Place in freezer until it set (6 hours).
- Decorate with strawberry halves.
- Method: Freezing
