It was P’s birthday last week, and even though I knew what to get him for ages already, I really struggled deciding what cake to bake him.
P. is more a savoury kinda guy (except for Ccramel, he could have that on EVERYTHING), but I really believe there should be cake on every birthday. So after a long think through, I went for one of his all time favourites: NY style cheesecake and decided to top it up with a salted caramel frosted sauce.
Since we both eat mainly vegan, I created a raw vegan, sugar free recipe for this, and I have to admit, it did work out really well!
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RECIPE
Crunchy base:
- 1 cup macadamia nuts (soaked)
- 1 cup almonds (soaked)
- ½ cup pitted Medjool dates
- bit of agave nectar
“Cheese” layer:
- 1 ½ cups cashews
- ½ cup pitted Medjool dates
- 6 Tbs. coconut oi(gently warmed)
- a couple of Tbs. of lime juice
- bit raw agave nectar
- vanilla seeds
Salted Caramel Sauce:
- 1 cup soft Medjool dates, pitted
- 1/2 teaspoon fine sea salt
- 1 teaspoon fresh lemon juice
- 1/4 cup almond milk,
- 2 Tbs. raw agave nectar
- 1 Tbs. coconut oil
1. Place the nuts and dates in separate bowls and let soak for a couple of hours.
2. Pulse macadamia nuts, almonds, agave nectar and dates in a food processor or blender to a sticky crumb-like consistency. and press the mixture into a cake shape.
3. Mix cashews, coconut oil, lime juice, agave nectar, vanilla and 6 Tbs. water in a blender until smooth. Pour mixture onto crust, and freeze for around 3 hours (or until firm). Remove from freezer, blend all the caramel sauce ingredients and spread over the chilled cake. Done! The cake stays good for almost a week, when kept in the fridge!
Posted in Food, Inspiration, Photography, Uncategorized
Tagged agave syrup, almonds, Birthday, Cake, cheese cake, clean eating, coconut oil, dates, gluten free, healthy, Himalayan sea salt, lemon juice, raw, Recipe, salted caramel, soaked cashews, sugar free, vegan