Longing for spring? Have a taste of it with Maria-Carin’s cake. Follow recipe on video or in ‘traditional’ writing.
Just look at this marvellously creamy cheesecake, all vegan and gluten-free – ahhh – so smooth and so good for ya! Smooth, zingy, fresh and decadent. A real classic, made healthier to please the crowds and especially kids. Ok, it’s not 100% raw, but nearly. Enjoy!
Makes a medium round cake tin
1 cup roasted almonds
1/2 cup desiccated coconut
1 tsp allspice, or not
1 cup Medjool dates
3 tbsp coconut oil
2 cups organic raw cashews, soaked in filtered water for 4 hours or best overnight, strained
1/4 cup cacao butter
1/4 cup coconut oil
1/3 – 1/2 cup maple syrup
1/2 cup lemon juice (juice of 2-3 lemons)
Zest of 2-3 lemons, depending on their size
8-10 drops lemon essential oil
250g ripe juicy sweet strawberries
Oil the cake tin with coconut oil, spreading excess oil on your arms and legs.
Mix the crust ingredients well and press firmly into the tin using your hands.
Melt butter and oils in a double-boiler (a bowl that’s sitting on top of a pot of hot water – make sure it’s not boiling, and the bowl isn’t touching the water).
Blend all filling ingredients until super smooth.
Taste test for your optimum sweetness level, then pour over crust.
Now slice your strawberries and place them artistically, in a sort of Fibonacci spiral, onto the cream, pressing them into the filling lightly and only slightly.
Refrigerate for at least 4 hours, but best overnight.
This firms up the filling to an orgasmic consistency.
Keep in the fridge until ready to serve.
Sprinkle with edible flowers, cut with a hot knife and feed your beloved.
The lemon essential oil really lifts up this cake to another level. Like my friend Jackson Collings said, ‘Your food is like a gateway to the dimensions of your imagination.’ Try it yourself.