1 cup of hazelnuts 1 tbsp of coconut oil 1/2 cup of hemp seed milk or almond milk4 tbsp of maple syrup 5 tbsp of raw cocoa powder 2 tbsp of vanilla 1/2 cup of carob powder
Blend all ingredients excluding carob powder in a blender until smooth. Place smooth mixture in the refrigerator for about two hours. Make balls out of chilled mixture and dip them into the carob powder. Chill truffles in the refrigerator before serving.
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.