"Throwback to this delicious creamy raw #vegan carrot #cheesecake ? Find the recipe below ?
I am very busy these days with cleaning the house for an important visit (and I actually hate cleaning ?) and working on my blog.
Still want to say a big thank you for supporting me, to all of you 65k amazing people. ? Much love and have a beautiful day! ?
Cashew cream frosting:
1 cup of cashews (125 g)
1/3 cup of coconut milk (80 g)
1/3 cup of water (80 g)
Juice of 1 lime
10 dates (70 g)
2 tsp of agave (or maple) syrup (40 g)
Soak cashews overnight or for at least 2-3 hours. Blend all frosting ingredients in a high speed blender on high speed for about one minute until it's completely smooth and creamy, set aside.
Cake mixture:
2 cups of carrot pulp (200 g)
15 dates (105 g)
10 tbsp of shredded coconut (40 g)
4 tbsp of ground hemp seeds (or any other ground seeds or nuts) (40 g)
2 tbsp of agave (or maple) syrup (40 g)
1 tsp of cinnamon
1 tsp of vanilla extract
1/8 tsp of ground cloves
Juice 3-4 carrots, drink the juice and use the carrot pulp for the cake (you can also grate the carrots and use a cheesecloth to "juice" the carrots manually when you don't have a juicer). In a food processor pulse all cake ingredients until smooth. Press half of the cake mixture firmly and evenly into a small cake springform (mine has a diameter of 10 cm / 4 inches, but I had some leftovers for 2 muffins, so a 5 inch cake springform should work fine). Now add a thick layer of cream and freeze for about one hour until the cream is firm. Add the second half of the cake mixture and freeze again for about 2 hours. Release the cake from the form and put the remaining cream / frosting on top and on the sides. Freeze again. It tastes best when its served cold but not frozen. Enjoy! ??"
Raw Vegan Carrot Cheese Cake!
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Recipe Intro From elavegan
Here Elavegan uses carrot pulp in this cheese cake. A great way to use leftover juice pulp
Raw Vegan Carrot Cheesecake
Cashew cream frosting:
1 cup of cashews (125 g)
1/3 cup of coconut milk (80 g)
1/3 cup of water (80 g)
Juice of 1 lime
10 dates (70 g)
2 tsp of agave (or maple) syrup (40 g)
Soak cashews overnight or for at least 2-3 hours. Blend all frosting ingredients in a high speed blender on high speed for about one minute until it's completely smooth and creamy, set aside.
Cake:
2 cups of carrot pulp (200 g)
15 dates (105 g)
10 tbsp of shredded coconut (40 g)
4 tbsp of ground hemp seeds (or any other ground seeds or nuts) (40 g)
2 tbsp of agave (or maple) syrup (40 g)
1 tsp of cinnamon
1 tsp of vanilla extract
1/8 tsp of ground cloves
Directions:
Juice 3-4 carrots, drink the juice and use the carrot pulp for the cake (you can also grate the carrots and use a cheesecloth to "juice" the carrots manually when you don't have a juicer). In a food processor pulse all cake ingredients until smooth.
Press half of the cake mixture firmly and evenly into a small cake springform (mine has a diameter of 10 cm / 4 inches, but I had some leftovers for 2 muffins, so a 5 inch cake springform should work fine). Now add a thick layer of cream and freeze for about one hour until the cream is firm. Add the second half of the cake mixture and freeze again for about 2 hours.
Release the cake from the form and put the remaining cream / frosting on top and on the sides. Freeze again. It tastes best when its served cold but not frozen. Enjoy!