Cakes & Desserts Raw Food

A New Adventure & Raw Chocolate Vanilla Raspberry Cheese Cake

Kuteer and I have been talking for so long about having our own website where we could share our love and knowledge for good food with you guys and we’re so excited to say that the day is finally here. After lots of work, time and passion put into this we’re ready to start this journey.

A lot of changes have happen for us in the last couple years. We’ve lived in 3 different countries, 6 different homes, met many new friends and learned so much about ourselves and each other. It hasn’t always been an easy ride but we’ve learned that trusting our gut feeling is worth gold and to actually follow it through is priceless. Ours brought us here to this beautiful island of Ibiza and to start this new adventure online.

So the first recipe that we’d like to share with you is one of our favorite desserts at the moment and Kuteer created it here in Ibiza. It’s a raw cheese cake made in three delicious layers – chocolate, vanilla and raspberry. It’s easy to make and perfect for a spring party or simply for one of those lazy Sunday afternoons (we all have those, right?).

This cake very easy to make, just follow the step by step recipe and the trick is to have a really good blender. It will take a little time as it needs to go in the freezer to settle in between the layers (but it’s totally worth it, promise!). We usually make the cake the day before we want to eat it and leave it in the freezer overnight.

Chocolate Vanilla Raspberry Cheese Cake Chocolate Vanilla Raspberry Cheese CakeChocolate Vanilla Raspberry Cheese Cake

Raw Chocolate Vanilla Raspberry Cheese Cake

Serves 16

INGREDIENTS

For the base
1 cup hazelnuts, ground (best if soaked for 2-4 hours, then rinsed)
6 dates, chopped
1 tablespoon coconut butter, melted at 42C
1 tablespoon cacao powder
¼ teaspoon salt
1 teaspoon vanilla

For the vanilla filling
1¼ cups macadamia nuts (best if soaked for 4 hours, then rinsed)
1 cup almond milk
1½ tablespoon maple syrup
1 tablespoon vanilla
1½ tablespoon organic soy lecithin, mechanically separated (optional)
1 cup coconut oil, melted at 42C
¼ teaspoon salt

For the raspberry filling
1/3 of the vanilla filling
2 cups raspberries
1 tablespoon coconut oil, melted at 42C
1½ tablespoon maple syrup
½ teaspoon salt
1 teaspoon organic soy lecithin, mechanically separated (optional)

For the raspberry coulis
2 cups raspberries
2 tablespoons maple syrup
1 teaspoon organic soy lecithin, mechanically separated (optional)

METHOD

Base
In a food processor, blend all the ingredients to have a smooth paste. Flatten it out on the bottom of a 26 cm spring form and place in the freezer to set while making the vanilla filling.

Vanilla filling
Mix all the ingredients, except the coconut oil and the lecithin, in a high-speed blender until smooth and creamy. Add the coconut oil and blend, then add the lecithin and blend it all together. Take the base layer out of the freezer and pour two thirds (2/3) of this mixture over it before putting it back into the freezer to set. It need to be firm enough so that the third layer can be added on top without them mixing all together (about 1 hour).

Raspberry filling
In the high-speed blender, mix the remaining 1/3 of the vanilla filling with the raspberries, maple syrup and sea salt. Add the coconut oil and then the lecithin, blend until smooth and creamy. Pour on top of the vanilla layer and place back into the freezer until hard – about 4-6 hours.

You’ll need to remove the cake from the freezer and allow it to defrost until it reaches the desired consistency before serving (1-2 hours).

Raspberry coulis
Blend the raspberries and the sweetener into a really smooth sauce texture (if you use frozen berries you may need to add some water). Add the lecithin and blend again.

When the cake has the desired consistency – cut and serve with the raspberry coulis.

Buon Appetito!

NOTES
Depending where you live, it might be difficult to find natural macadamia nuts. If so, you can use natural cashew nuts.
The maple syrup can be substituted with another liquid sweetener – for example honey or date syrup.
The organic soy lecithin makes the textures more creamy but it doesn’t affect the flavors. The cake will be delicious also without it.
Store leftovers in the freezer (what leftovers?).

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4 Comments

  • Reply Afrodite May 16, 2015 at 4:00 pm

    Looks fantastic! Love the website!!!

    • Reply foodieawareness May 16, 2015 at 4:16 pm

      Yay! Thank you Afro 🙂

  • Reply Michele Jankelow June 17, 2016 at 10:33 pm

    Love how your food look and have just signed up! Do you actually have a recipe book I can buy?

    • Reply foodieawareness June 22, 2016 at 10:35 pm

      Hi Michele! Thank you for your kind words, we’re so happy you enjoy the food and the photos! At the moment we don’t have a recipe book, but it might come in the future. We would love to make one! We just opened a restaurant here in Marbella, Spain, so at the moment all our time goes into that but we’ll pick up the work with the blog and new recipes once things run more smoothly. Thanks again!

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