2 cups walnuts
1 1/2 cup of dates
1 cup of shredded coconut
1/4 raw cacao powder
2 1/2 cups of cashews
1 1/3 cup of maple syrup
1/2 cup of coconut oil
1 tbsp of vanilla
1 cup of dates
1/2 cup of maple syrup
2 tbsp of peanut butter
Pinch of sea salt
1 cup of chopped, roasted walnuts
Crust: place the walnuts in a food processor and process. Next, add dates and shredded coconut with cacao powder. Press the entire mixture to the bottom of the baking pan.
Filling: soak cashews overnight or for about 4-8 hours. Next, rinse cashews and place them with the remaining ingredients for the filling in a high speed blender or food processor and blend until smooth. Pour filling over the crust into the baking pan.
Caramel filling: place all ingredients in a high speed blender or food processor and blend until very smooth. To create the swirls on the cake, pour blended caramel in a spiral on top of the white filling. Then, using a chopstick or a knife, swirl back and forth from the white filling to the caramel filling creating an elegant swirl design.
Lastly place roasted walnuts around the cake and lightly press down.
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 to separate the cake from 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.
2 cups of walnuts 1 cup of maple syrup 2 cups of water 2 tbsp of raw cacao powder 1 tbsp of vanilla Pinch of sea salt (optional)
Hot chocolate sauce:
1/2 cup of maple syrup1/3 cup of water3 tbsp of coconut oil1/4 cup of raw cocoa powder1 tbsp of carob powder (or raw cocoa powder)1 tsp of vanilla
For ice cream soak walnuts for about 4-8 hours or overnight. After the walnuts are fully soaked, rinse them in a strainer than blend them with the remaining ingredients in a blender until smooth. Pour mixture in a container and let it freeze. Make hot chocolate sauce prior to serving ice cream. Blend all ingredients for chocolate sauce in a high speed blender until it gets warm to your liking. Pour hot chocolate over ice cream and serve.
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.