Silke loves, loves, loves this cake – and so does everyone who gets to try and taste it, be it at a party or at one of her workshops.
She claims it is the best cake she has ever eaten, be it raw or baked.
The recipe is made for a cake tin of 18 cm diameter.
If you do not have a high speed blender, you can also use a handheld blender. It will work too but probably takes a bit longer.
Ingredients for the raw cheesecake base:
100 g almonds, soaked for 8 hours
100 g dates
1 pinch of sea salt
1 pinch of vanilla
Ingredients for the raw cheesecake filling:
300 g cashews, soaked for 8 hours
150 g acacia honey or a vegan sweetener
2 lemons, juice of
50 ml of water
Pinch of vanilla
400 g strawberries, chopped
100 ml coconut oil, melted
4 tablespoons of lecithin granules
How to make the raw cheesecake crust:
Drain almonds, place in a food processor, chop as finely as possible.
Add remaining ingredients, process into a smooth dough.
Grease your cake tin wall with coconut oil and sprinkle the base with a bit of almond flour. This will help to get the cake out of the tin later on.
How to make the raw cheesecake filling:
The easiest way is to use a high-speed blender such as a Vitamix or the Jack LaLanne’s Health Master 100.
Gradually add the ingredients in the above order to the blender, starting with the cashews.
Blend them very finely, then add honey, lemon juice, water and vanilla, then the strawberries.
Add lecithin and oil in the end and keep blending for several seconds more.
Pour the filling into the cake tin and refrigerate it overnight.
Carefully separate the cake from the tin walls with a thin knife.
Release the tin, garnish the cake with extra strawberries.