This cheesecake can be cooked not only with raspberries but also with any other berries – blueberries, blackberries, etc. This cake is perfectly combined with almond milk as a drink.
Ingredients:
The foundation:
Half a cup almond
half a cup of hazelnuts
1 cup of dates or raisins
1 tbsp. of agave syrup
3 tbsp. of melted coconut oil
Cream for the first layer:
1 cup cashews soaked overnight
1 tablespoon agave syrup
2-4 tbsp. of water
Vanilla extract
5 tbsp. of melted coconut oil
Cream for the first layer:
1 cup cashews soaked overnight
100 g. raspberries
1 tbsp. agave syrup
2-4 tbsp. of water
Vanilla extract
10 tbsp. of melted coconut oil
100-150 g. whole raspberry berries for the second layer and decoration
Cooking
Grind until smooth almonds, dates, raisins, syrup, and coconut oil. Add the hazelnut pieces, pounded in a mortar or broken off with a rolling pin. We will distribute in even layers in shape and set freezing.
Prepare the first layer by blending all the ingredients with a blender. We put in the form and send it to freeze.
Prepare the second layer of cream, adding raspberries to the usual ingredients. Carefully lay the berries on the frozen first layer of cream and add the pink fluoride layer. We distribute in a form, we freeze.
We take out of the freezer half an hour before serving and decorate with raspberries, mint, you can pour the chocolate sauce.