RAW Cheesecake with Caramel and Pecan Nuts

Despite the abundance of ingredients, cooking dessert will not take more than half an hour – the cake does not require baking. However, it will be ready to serve only after 5–6 hours spent in the freezer. Therefore, it is better to start cooking in the late afternoon, and just in the morning the cake will reach optimum readiness.

Cooking time – 25 minutes.

Ingredients for the basics:

pecan nuts – 50 grams

dates – 1 piece

maple syrup – ½ tablespoon

coconut oil – ½ tablespoon

Ingredients for the filling:

Cashew nuts (raw) – 50 grams

maple syrup – 6 tablespoons

cocoa powder – 2 tablespoons

almond milk – 2 tablespoons

coconut oil – 2 tablespoons

vanilla extract – 1 tsp

Almond extract – ¼ tsp

a pinch of salt

Ingredients for caramel:

Pitted dates – 5 pieces

maple syrup – 2 tablespoons

almond milk – 2 tablespoons

coconut oil – 2 tablespoons

carob, powder – 1 tsp

vanilla extract – 1 tsp

a pinch of salt

Cooking method:

1.Start with the base for the cake. Pecan nuts, dates, maple syrup and coconut oil to start grind in a blender, and the dates need to knead beforehand. Put the mixture evenly into a baking dish and place in the freezer.

2. Ingredients for the filling combine in a blender and grind to a homogeneous mixture. Nuts are recommended to pre-soak for 4 hours in cold water. The mixture should be poured into a mold with a base and put the dessert in the freezer for 30 minutes.

3. For caramel sauce, mix the ingredients in a blender (by the way, you can do without carob powder). Using a spoon or a wide knife, spread the sauce over the surface of the cake. Then send the dessert to cool for 5–6 hours. Before serving, it can be decorated with chopped pecans.


Rating: 1 out of 5.

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