9″ baking pan with removable bottom
High speed blender or food processor
2 cup of cashews
1 cup of hazelnuts
1 cup of water (not for soaking)
1/2 cup of maple syrup
1/2 cup of coconut oil
3 tbsp of molasses
1/2 cup of cacao powder
1 tsp of vanilla
Pinch of sea salt
(1/4 cup hazelnuts for decoration)
Soak cashews in water for about 2-8 hours, and then, drain and rinse before making the cake. In a high speed blender blend hazelnuts until they become like flour. Next add all of the remaining ingredients into the blender and blend until smooth. Pour the mixture into a baking pan and decorate with chopped hazelnuts. Let the cake firm in a freezer for about 2 or more hours before serving. Remove from baking pan and enjoy.
Note: keep leftovers in the freezer.
2 1/2 cup of walnuts 1/2 cup of shredded coconut 1 1/2 cup of dates 1/3 cup of raw cacao powder
2 cups of fresh raspberries 3 cups of soaked cashews 3/4 cup of coconut oil1 tsp vanilla 1 cup of maple syrup(1 cup of raspberries for decoration)
For the crust, process all ingredients in the food processor and then press the mixture to the bottom of the baking pan. Next, rinse the cashews and place them with all other ingredients for the white filling in the blender and blend until smooth.Pour the raspberry cream filling on top of the crust. Next, decorate with fresh raspberries and freeze the cake for at least 4 hours before serving. Prior to serving, remove cake and run a knife between the sides of the pan and cake to remove the side of the pan. Carefully transfer the cake from bottom of the pan to a cake plate if desired. Serve immediately and store leftovers in the freezer. Enjoy.
9″ baking pan with removable bottom Shredded coconut for decoration (optional)
2 1/2 cups of walnuts
1/2 cup of shredded coconut
1/3 cup of carob or cacao powder
1 1/2 cups of dates
2 1/2 cups of soaked cashews
1/2 cup of fresh squeezed lemon juice
3/4 cup of honey
3/4 cup of coconut oil
1 tsp vanilla
1 ripe banana
3/4 cup of strawberries
1/2 cup of blueberries
For the crust, process all ingredients in the food processor and then press the mixture to the bottom of the baking pan. Next, rinse the cashews and place them with all other ingredients for the white filling in the blender and blend until smooth.
Pour the white cheesecake filling on top of the crust.
Next blend strawberries, blueberries and dates in the blender until smooth. To create colored swirls on the cake, pour blended berries in a spiral on top of the white filling. Using a stick or a knife, swirl back and forth from the white filling to the berry filling back creating an elegant swirl design.
Freeze the cake for at least 4 hours before serving. Prior to serving, remove cake and run a knife between the sides of the pan and cake to remove the side of the pan. Carefully transfer the cake from bottom of the pan to a cake plate if desired. Decorate with shredded coconut, serve immediately and store leftovers in the freezer. Enjoy.
9″ baking pan with removable bottom
Sliced almonds for decoration
4 cups of walnuts
1 1/2 cup of dates
1/4 cup of raw cocoa powder
3 large ripe bananas
1 1/2 cup of peanut butter
1/2 cup of coconut milk
Chocolate for decoration:
2/3 cup of almond milk
1/2 tbsp of chia seeds
2 tbsp of raw cocoa powder
1/2 tbsp of coconut oil
Put all ingredients for the crust into food processor and process evenly. Pour crumbs into pan and distribute evenly onto the bottom and sides of pan. Crust height should not exceed 2″.
Next, place all ingredients for filling into the blender and blend until smooth. Pour the filling into the crust and spread evenly.
Place all ingredients for chocolate into the blender and blend until smooth. To create swirl design, pour a little bit of chocolate on the top of the filling in 3 or 4 places . Using a chop stick, swirl around back and forth from light to dark until you are satisfied with the design. Let your cake chill in the freezer for about 1/2 to 1 hour.
After cake firms, carefully take off the side of the pan and use the remaining chocolate as a spread to be used on the side of the cake for decorating with almonds.
4 cups of sliced strawberries 2 tbsp of honey (or any other healthy sweetener)2 cups of walnuts2 cups of shredded coconut 2 cups of pitted medjool dates Pinch of saltShredded coconut for decoration 9″ cake pan Wax paper
Mix honey with sliced strawberries and let sit for about 5 to 10 min, mixing every 2-3 min in between.Process walnuts and coconut in a food processor to make flour.Add dates and salt to mixture and process. Line pan with wax paper. Add about half of strawberries as a layer. Spread the straweberries with a spatula, then add half of your crust, creating the middle layer of your cake.Press everything down, add the rest of the strawberries, spread them evenly, and finally add the rest of the crust and press it down.Chill for 30 min. Get it out after it’s been chilled and run a knife around to loosen the sides a little bit.Place a little bit bigger plate than cake pan on top and turn up side down.Remove pan and wax paper. Decorate sides with a shredded coconut.Cut and enjoy.