Here’s another recipe that I’m very excited to share with you: vegan cheesecake, as it’s often called, or just a raw vegan ice cream cake. This one tasted really great, although I don’t like cold food that much in general.
I made a few different kinds, but today I’m going to share two versions of a fruit ice cream cake. For the first one I just chopped up some fruits (in my case peaches and apricots, but you can use any fruits you like) and put them in the cream. For the second one I mashed the fruits, added some chia seeds and made a fruit layer over the cream part.
Also, I chose to bake my crust part or the base of the cake, but it’s perfectly okay to leave it raw as well. I used oats and some shredded coconut because I didn’t want my cake to be too nutty since the cream is made of nuts too, but if you want, you can use almonds, walnuts or any other nuts you like.
The cream is just cashew cream (See my recipe here), but I added some coconut cream or coconut fat from a can of coconut that stayed in the fridge overnight (Check out this recipe as well).
In case you can’t use cashew nuts, switch to macadamia nuts.
The quantity depends on the size of your cake pan. You can either make one big cake or small cakes using a muffin tray.
For the crust:
- 1 ½ cup of oats / shredded coconut / nuts
- 1/3 cup of dates
- Drinking water to soak the dates
- 1-2 tablespoons of melted coconut oil or coconut cream – optional
- Cinnamon – optional
For the filling:
- 1 ½ cup raw cashews
- 2 cups of drinking water – 1 to soak the cashews and 1 for the cashew cream
- 3-4 tablespoons of coconut cream
- Sweetener of your choice
- 1 tablespoon of lemon zest – optional
- Vanilla extract – optional
For the fruit part:
- 1 cup of fruits of your choice (In my case, 1 apricot and 1 peach)
- 2-3 tablespoons of chia seeds – optional
Soak your dates in water and in a separate bowl soak your cashew nuts overnight.
Get your food processor or blender. Grind your oats (or nuts in case you are not using oat flour).
Take the dates out of the water and put them into the blender. Add the melted coconut oil or coconut cream, the shredded coconut and the cinnamon, and grind everything thoroughly.
Cover your cake pan or muffin tray with parchment paper and spread the mixture over. Flatten a bit and bake in preheated oven on 180°C (350°F) for about 15 minutes.
Let your crust cool down completely before you add the filling.
Throw away the water from your cashew nuts and put them into the blender. Add 1 cup of water and grind everything until you get a white creamy consistency. Add the sweetener, the vanilla extract / lemon zest and the coconut cream. Grind everything again until you have a homogenous mixture.
Spread the cream over the crust.
For the fruit part, you either chop the fruits you like and put them in the mixture, or mash the fruits in a separate bowl and add the chia seeds. In case you choose the latter, give the chia seeds 10-15 minutes to thicken the fruit mixture and then spread it over the cheesecake. (See my chia seed jam recipe here.)
Put the cake in the freezer for at least 3-4 hours or overnight. Take out of the freezer 10-15 minutes before serving.
If you like my recipe, share it with your friends. In case you make this cake, let me know how it turned out for you. 🙂
Don’t forget to follow me on my social media pages.