The bottom layer is mix of almonds and sweet dates with a bit of coconut oil, to add on the creaminess. The middle layer has a creamy texture made of cashews and sweet frozen bananas, while the upper layer resembles a fruit ice cream...all together creates a delicious texture and taste, which is a must try! This super easy cake would satisfy any cake loving person:)
Hint: The Cake is already attractive with it's three layers, but you could add some flowers to make it even prettier :) If you don't have flowers handy, you could add some melted coconut oil with cocoa on the top ;)
What will you need:
For the crust:
- 1 and a 1/2 cups of almonds
- 2 and a 1/2 cups of medjool dates
- 1 heaping tablespoon of coconut oil
- 2 cups of soaked cashew nuts
- 2 frozen over-ripe bananas
- 1/3 – 1/2 of a cup of maple syrup depending on how sweet you like it
- 1/3 of a cup of freshly juiced apple juice
- 1 teaspoon of cinnamon
For the top layer:
- 2 cup of freshly frozen raspberries
- 1 frozen banana
- 4 medjool dates
- 1 tablespoon of maple syrup
- 1 teaspoon of cinnamon
Start
with the crust. Put first the almonds into the food processor and blend
for a minute, add the dates and the coconut oil. Place the crust to a
cake form and set it in the freezer for about 10-20 minutes.
Blend
all ingredients for the middle layer in the food processor. Take 3/4 of
the mixture and pour it on the top of the crust. Set it into the
freezer for about 20 minutes.
Meanwhile,
mix all ingredients for the top layer in the food processor and blend
it together with the 1/4 of the middle layer. Pour the top layer on the
top of the middle layer and place it to the freezer.
Freeze it for at least 3-4 hours and decorate as you like :)
Original recipe has been modified from:
http://deliciouslyella.com/raw-blueberry-cheesecake-vegan-gluten-free/
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