Raw Nutty 'Cheese' Cake
1 1/2 cups of almonds
3/4 cup of dessicated coconut
1/4 cup of mayple syrup
2 tablespoons of cacao powder
1/4 teaspoon of vanilla bean paste
Middle Layers (Nougat)
2 1/2 cups of soaked cashew nuts
1 cup of coconut cream
1/2 cup of peanut or almond butter
1/2 cup of melted coconut oil
1/2 teaspoon of vanilla bean paste
(4 tablespoons of cacao to be added once you've made first middle layer)
1 cup of pitted dates
1/2 cup of peanut butter
1/4 cup of coconut cream
1/4 cup of melted coconut oil
1/4 teaspoon of salt
1 bar of good dark chocolate
1/2 cup of roasted hazelnuts
Try this delicious dessert for a special occasion, it has to be made in stages as some of the nuts need soaked and some of the layers will need to freeze in between making but if you have a bit of time, this is very simple to make and is perfect for a special occasion. Please read the recipe all the way through before starting so that you don't find that you are having to wait to soak dates or cook hazelnuts before you start the next layer! It is worth it in the end I promise :)
Step 1. Soak your cashew nuts for at least 4 hours or overnight to make sure they are creamy enough to make a smooth nougat. I didn't have a huge amount of time and so put into boiling water and left for 1/2 hour - this worked although if you are really looking for a creamy consistency try to leave for the recommended time! Also put 2 tins of coconut milk into the fridge at the same time, this will help to solidify the coconut milk and make creamier.
Step 2. Grease a 23 cm round springform cake pan with a little bit of melted coconut oil or whatever your chosen way to grease a tin is.
Step 3. Make your base layer by combining all base layer ingredients in a food processor until the mixture starts to stick together. Pop it into your greased cake tin layer and press down with a fork or similar until fully stuck to the bottom then put in the freezer for about 1/2 hour.
Step 4. Make your middle layers by combining all ingredients (minus the cacao powder) in a food processor until creamy (this could take a good 5 minutes or so). Use the creamiest parts of the coconut milk tins, if you have any left why not use in a curry.
Step 5. Pour 2/3 of the nougat mixture over the base layer and put back in the freezer for 30 mins.
Step 6. Add the cacao powder to the remaining nougat mixture. Once 1/2 hour has passed for the first middle layer, spoon this onto the top and put back into the freezer for another 30 minutes at least.
Step 7. Make your caramel layer - soak your dates for about 1/2 hour if you have the time then drain and add into the food processor with all the other ingredients. Add to the top of of your cake and put back into the freezer for another couple of hours or so until hardened.
Step 8. Roast your hazelnuts for about 10 minutes at 180 degrees. Once cooled, add to a food processor with your dark chocolate.
Step 9. Sprinkle the topping of chocolate and hazelnuts on the top of your cake.
Step 10. Phewph, that's it!