Juicy raspberry, delicate lemon cashew layer and crispy walnut, mmm! This cashew cake is a vegan alternative to classic cheesecakes and the perfect summer dessert. Without cow's milk, eggs, flour and refined sugar. Instead of a slab, a blender and freezer are involved in the process.
Bottom layer:
1 cup walnut
3 seedless soft royal dates
½ tbsp. spoons of olive oil
¼ tsp sea salt
Cashew Layer:
1.5 cups cashew soaked for at least 4 hours
½ cup coconut cream
¼ cup + 2 tbsp. spoon maple syrup or girasol syrup
¼ cup of lemon juice and 1 tbsp. spoon of lemon peel
2 teaspoons of vanilla extract or the contents of 1 vanilla pod
½ tsp of sea salt
Raspberry layer:
350 g frozen raspberries
½ tsp lemon juice
2 tbsp. maple syrup spoons
2 tbsp. chia seed spoons
Mix the ingredients for the bottom layer in a blender. Lay a baking dish with a diameter of 20 × 10 cm with parchment paper or cling film. Put the ready dough on the bottom, properly tamp and clean in the freezer.
Mix in a blender ingredients for a layer of cashews until a uniform texture. Put on top of the bottom layer and send back to the freezer.
Mix in a blender ingredients for a raspberry layer, put in a bowl and put in the refrigerator. When the middle layer hardens, pour the raspberry layer on top and send to the freezer for four hours or overnight.
20 minutes before serving, remove the cheesecake from the freezer. Carefully remove the dessert from the mold. Cut with a sharp knife and serve.
