Raw vegan marble pineapple raspberry “cheesecake”

Raw vegan pineapple raspberry zucchini "cheesecake" on a nutty chocolate brownie baseRaw vegan pineapple raspberry zucchini "cheesecake" on a nutty chocolate brownie base

Raw vegan pineapple raspberry zucchini "cheesecake" on a nutty chocolate brownie base      Raw vegan pineapple raspberry zucchini "cheesecake" on a nutty chocolate brownie base
This is a good and highly nutritional cake. Raw, vegan, gluten free, refined sugar free, dairy free. I hope you like it as much as I do!

Crust
2,5 deciliter nuts (I used 1 dl walnuts, 1/2 dl hazelnuts and 1 dl almonds)
2 deciliter ground oats
2,5 deciliter pitted dates (instead of dates you can do 1/3 dl Agave/raw honey and 2 tbsp coconut oil)
5-6 tbsp cocoa powder
1/2 tsp Himalayan salt (don’t be shy – the salt DOES the chocolate cake)
1/2 tsp pure vanilla powder (extract works too)
2 tbsp water (or as much as you need for the consistency you want)

Want to vary the crust?
…vary the crust by adding things like pumpkin seeds, shredded coconut (or flakes), cranberry, lime juice etcetera. Or you can do more or less cacao powder, half dates half Agave etcetera.

Here’s how
Put nuts in the food processor, just to make them crumbly (I usually don’t make them smaller than just crumb size but blend for longer to make it more like nut flour if you want to).
Add the rest and mix well.
Place in a pan. Use a spatula to even it out and then let chill in the fridge or freezer while you make the filling. (I usually do freezer.)

“Cheesecake” filling
3 dl raw cashews, soaked for minimum an hour (I have sometimes happened to soak mine for over 24 hours and that works too)
1,5-2 dl organic zucchini, peeled and chopped
2-10 tablespoons juice from organic lemon (to taste. I did like 9)
half a ripe pineapple, peeled and chopped (or you can do 1,5-2 ripe mangos – or other fruit)
1-1,5 dl raspberries (I used frozen)
2 tablespoons organic coconut oil
1/2 deciliter Agave (for strict vegans) or raw honey or maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon Himalayan salt
Splash of turmeric

Here’s how
Throw all ingredients – except raspberries – into a high speed blender. (Note: A food processor will have a hard time making the filling smooth enough.)
Blend until silky smooth, then pour everything but 1 dl over the chocolate crust. Use a spatula to make sure it is as even and smooth as possible. Put aside.
Add the raspberries to the 1 dl filling you still have left in your blender and mix until smooth. (The pink colour will be clearer if you haven’t yet added the turmeric to the this part of the filling – however I usually don’t care so much).

marble cheesecakeIMG_2987Time to make the marble pattern
Now it’s time to make the marble pattern. This is a bit difficult to explain but I will try to do my best (and the next time I will take a picture of the procedure).

Pour the pink filling over the yellow filling little at the time IN CIRCLES.
You should be able to make at least 3, 4 circles on your cake – including one tiny circle in the middle.
Then – grab a chop stick or a flower stick and use it to make the marble patterns. Just stick it down a bit and drag it through the filling like you are writing the number eight repeatedly.

Get it?
Good. 🙂
Now you’re done.
Store in freezer.

Good luck and enjoy!

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About The clean way

Living clean. No chemicals, doubtful additives or bad plastics. Organic and non toxic – for a good health and a sustainable environment.
This entry was posted in Cakes, Desserts, Rawfood, Sweets, Vegan/vegetarian and tagged , , , , , , , . Bookmark the permalink.

2 Responses to Raw vegan marble pineapple raspberry “cheesecake”

  1. Wow, this looks delicious 🙂

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