If you know me you know that I love bananas. I also love coconut cream. I always have a stash of Trader Joe’s coconut cream in the cupboard. I little while ago Trader Joe’s was out-of-stock and I almost went crazy! Well, not quite but close.
I would like to share one of my favorite recipe that is really easy to make and is guaranteed to please your guests for any occasion. If you are not vegan, you can use real whipped cream too. This will save you a trip to Trader Joe’s.
This was a nice treat for New Year’s Eve. I had saved a few pieces of Neapolitan raw cheesecake I had made for a dinner I had with friends the week before. I wanted to save these pieces to end the year with a Bang!
This raw cheesecake is so good and smooth that it is a great alternative to the lactose version. It is pretty easy to make and a little more time consuming if you make it in 3 colors, but it is worth it.
1 cup raw almonds (pecan or walnuts will also work)
1 cup soft Medjool dates
½ tsp vanilla extract
¼- ½ tsp sea salt
3 cups raw cashews, soaked for at least 5 hours, overnight is best for a very smooth texture
juice of 4 lemons
the seeds of 2 whole vanilla bean (or 2 tsp vanilla extract)
2/3 cup raw coconut oil, melted
2/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.)
½ cup (or more to taste) sifted raw cacao
1 cup strawberries (thaw completely if using frozen)
1. Place the nuts in the food processor and pulse to chop until the large pieces are broken down.
2. Add the dates, sea salt and vanilla and pulse to chop until it starts to stick together. (It is preferable to have a finer crust than a chunky one). If you find it hard to get it to stick together, just add a few drop of water as you pulse and it should do the trick.
3. In a 9″ spring-form pan place in the bottom a cut round wax paper. This will help avoid your crust to stick to the bottom of your pan.
4. Scoop out the mixture and evenly tap it in the bottom of the pan. Place it in the freezer.
1. Warm coconut oil and honey in a small saucepan over really low heat until liquid.
2. In the most powerful food processor/blender you own (if you have a Vitamix or Blendtec, use that) place all liquid ingredients (melted coconut oil, honey, lemon juice, vanilla) and mix well.
3. Drain and rinse the cashews and gradually add them to the liquid.
4. After you have mixed it well and you get a homogeneous mixture, you should have a little over 5 cups of thick liquid. you now have to separate it in 3. 2 cups for the vanilla part, 2 cups for the chocolate part and 1+ cup for the strawberry part.
5. Mix the sifted cacao with 2 cups of the mixture and pour it on top of the crust and place it back in the freezer for it to harden a little.
6. Mix the melted or fresh strawberries with the 1+ cup of the mixture until smooth. Pour on top of the chocolate mixture. You might have to wait until the chocolate part in the freezer has hardened a little. Then pour the remaining vanilla mixture on top of the strawberry and place in the freezer until solid.
Remove the raw cheesecake from the freezer at least 30 minutes before serving.
Run a smooth, sharp knife under hot water and cut into slices.
Serve on its own, or with fresh fruit or make a strawberry coulis by melting 2 cups of strawberries and mix it in the blender until smooth and pour on top of the cut pieces. If you find it too bitter, you can add some sweetener.
Store leftovers in the freezer (if any).
This Dreamcake is so delicious. Very easy to make and you will pretty much always make it to perfection. I often use double the recipe, this way it makes a nice thick cake. On the picture above the recipe was made as described below.
This recipe is made with cashews. I love making recipes with them because they can make a really creamy mixture and you can add any flavors to it and it will taste great. Initially, I did not soak my cashews when I was making recipes, whether I was making “cream cheese” like mixtures or cake and I thought they were hard to digest. Since then, I make sure that I soak them overnight for at least 12 hours and it changed everything. My recipes are now so much creamier and I don’t have any problems with the digestion anymore.
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is preferred
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.)
1 cup blackberries or any berries (thaw completely if using frozen)
Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process longer for a finer crust than vs. chunky crust). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture into a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
Warm coconut oil and honey in a double boiler on low heat until liquid. Whisk to combine.
In the most powerful food processor/blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.
Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own or with fresh fruit. Store leftovers in the freezer (what leftovers?).