Long time no posts, I’m sorry about that but I’m so busy atm. Soon opening our third café, writing a book, planning a retreat, trying to have a life 🙂
But as promised, here’s my recipe for this sweet and creamy vanilla cake with raspberries. Great thing is that it is so versatile, just add what ever fruit och Berry yiu wish.💕
Vanilla and Raspberry cheesecake
2 dl almonds
7 large medjool dates
2 tbsp cacao
1 pinch of salt
Mix in a high speed blender till crumbly. You want it to be sticky but not to smooth. Press out evenly in a springform (23cm)
6 dl cashew nuts – soaked for 2-4 hours
1.5 dl coconut oil
1 dl coconut nectar or sweetener of choice
1 tsp vanilla bean powder
1/2 dl water
1 dl raspberries – fresh or frozen doesn’t matter + a handful for decoration.
Mix all except the raspberries until silky smooth. Be careful to not overheat the mixture. Pour all but 1/2 dl over the base. Press down the raspberries so they’re hidden in the mixture. Mix the remaining filling with a handful of raspberries and spoon it out over the cake, create swirls by “making waves” using a fork. Freeze for 8 hours. Take out and let thaw 30 minutes before serving.