This cheesecake can be cooked not only with raspberries, but also with any other berries – blueberries, 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 to freeze.
Prepare a 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.