Apr 12, 2018

4 Layer Chocolate Strawberry Cheesecake



Crust:

220 gr. almond meal,
110 gr. medjool dates,
1 tbsp maple syrup,
2 tbsp raw cacao powder,
2 tbsp coconut oil.

Strawberry layer:

300 gr. fresh strawberries,
1/2 tsp agar agar

White cream layer:

100 gr. raw cashew,
250ml oatly haver cream cuisine,
1 tbsp maple syrup,
1 lime juice


Chocolate layer:

150 gr. Lindt dark chocolate (suitable for vegans)
50 ml. plant based milk

Toppings:

1 cup sliced fresh strawberry, 3 tbsp sliced almonds.

Method:


1. Place all crust ingredients into the food processor, mix on high speed until combined well.

2. Transfer crust in a spring-form pan, press it into the pan and flatten out.

3. Place strawberries into the food processor, mix on high speed for 1-2 minutes. Then transfer in a pot, add agar flakes, cook for 1-2 minutes stirring constantly.

4. Pour mixture over to crust layer. Place it into the freezer at least 1 hours.



5. To make white cream layer, place all ingredients into the blender, mix on high until completely smooth mixture.

6. Remove pan from the freezer, pour white cream over the strawberry layer. Flatten out. Place into the freezer again at least 2 hours.



7. Using a bain-maire, melt chocolate in plant based milk. When the consistency is smooth, pour over the cake, spread sliced strawberries and almonds. Freeze again for 4-5 hours.




8. Serve cold!




Share:

Featured Post

Raw Vegan Swedish Kanelbollar

Follow on Instagram

Follow on Twitter

Search This Blog