This delicious cake is a much more wholesome alternative to a traditional cheesecake and much less stodgy too. It's rich in healthy fat, protein, natural sweeteners, has plenty of fruit and provides a welcome boost of antioxidants.
Makes one 22cm cake
For the crust
2.5 cups raw almonds
1/4 cup raw cacao powder
1/4 tsp fine sea salt
1/3 cup dried sour cherries
8-10 pitted medjool dates
1 tsp vanilla extract
1 tbsp extra virgin coconut oil
Makes one 22cm cake
For the crust
2.5 cups raw almonds
1/4 cup raw cacao powder
1/4 tsp fine sea salt
1/3 cup dried sour cherries
8-10 pitted medjool dates
1 tsp vanilla extract
1 tbsp extra virgin coconut oil
For the mousse
2.5 cups raw cashews, soaked overnight
1 2/3 cups almond milk
1/2 cup + 2 tbsp extra virgin coconut oil, warmed to liquid
1/2 cup raw honey (or maple syrup)
juice of 1 lemon
2 tbsp vanilla extract
1/4 tsp fine sea salt
1/2 cup frozen pitted cherries, thawed
1 small beet, scrubbed and small diced
2.5 cups raw cashews, soaked overnight
1 2/3 cups almond milk
1/2 cup + 2 tbsp extra virgin coconut oil, warmed to liquid
1/2 cup raw honey (or maple syrup)
juice of 1 lemon
2 tbsp vanilla extract
1/4 tsp fine sea salt
1/2 cup frozen pitted cherries, thawed
1 small beet, scrubbed and small diced
1 Lay overlapping sheets of clingfilm inside the ring of a 22cm spring-form cake tin. Place the bottom disc of the tin on top of the clingfilm and push the ring into place. Close the tin and set aside.
2 To make the crust, place the almonds in a food processor and pulse until roughly chopped. Add the cacao powder, salt, sour cherries, dates, vanilla and coconut oil. Pulse until the almond pieces become quite small and the dried fruit is evenly chopped and distributed throughout the mix. When the mixture holds together when pinched, it's ready to use.
3 Evenly press the crust mix into the base of the prepared tin and set aside.
4 To make the mousse, combine the cashews, almond milk, coconut oil, honey (or maple syrup), lemon juice and salt. Blend until smooth.
5 Pour all but 500ml of the mixture into the prepared tin. Add the pitted cherries and grated beetroot to the remaining 500ml of the mousse mixture. Blend until smooth and pour all but 250ml of this mixture quickly into the centre of the cake.
6 Lightly drizzle the remaining mousse mixture around the top of the cake, creating a decorative marbled effect.
7 Cover the cake with clingfilm and gently slide it into the freezer for 6 hours or overnight. Store in the freezer between servings.
Source:
thefirstmess.com
thefirstmess.com
