Layers and layers of raw-vegan loving cheese cake! This strawberry layered cheese cake has a naturally sweet and satisfying flavor! It's based with a nutty crust, creamy cheese cake filling and topped with a layer of raw-vegan cinnamon rolls! It's a cake creation that you won't forget! Not only is it something special and delicious, but it's use of wholesome ingredients encourages a healthy lifestyle and a guilt-free indulgence!
Raw I Vegan I Gluten-free
Serves: 8 - 10
Time: 10 hours dehydrating time + 35 minutes + 4+ hours setting time
1 cup almonds
1/3 cup coconut shreds
1/2 cup dates
1/4 cup cacao powder
2 tbsp. maple syrup or honey
1/2 tsp. salt
2 tbsp. coconut oil
2 cups cashews, soaked
1/2 cup dates
1/3 cup coconut oil
1/2 lemon, juiced
Pinch of salt
1 1/2 cup strawberries (fresh or thawed)
15 - 20 mini raw-vegan cinnamon rolls
To prepare the cashews - Add your cashews for the filling to a bowl and cover with 2 - 3 inches of water. Soak overnight, 8 - 10 hours. Drain the water and rinse the jelly coating from the cashews.
To prepare the dates - Pit the dates and soak them in water until soft, 10-20 minutes.
Prepare a cake release pan or a cake dish by lightly greasing the bottom and sides with coconut oil.
Tip: If you are using a cake tin or container and want to later remove the cake from the mold, you can cut a piece of parchment paper to fit the bottom to help with easier release.
To prepare the crust - Add all crust ingredients, except for the coconut oil, to a blender or food processor. Pulse until the mixture is starting to break down into small pieces.
Add the coconut oil and mix until a slightly sticky consistency forms. Add a bit of reserved date water to the mixture to adjust the consistency as needed, 1 tbsp. at a time.
Transfer the crust mixture into the bottom of the prepared pan. Use a spatula or the palm of your hand to press the crust into an even layer. Smooth the surface and press the sides slightly higher than the center.
Place the crust in the fridge while you prepare the filling.
To prepare the filling - Add all filling ingredients, except for the strawberries, to a blender or food processor. Mix on medium speed until smooth and creamy, 1 - 2 minutes. Taste and adjust to your preferences, adding more lemon or sweetness if needed.
Depending on which layer you want on the bottom (white or pink) transfer half of the mixture to a bowl or over the crust. Smooth the layer even. Place in the freezer to begin to thicken while you prepare the second layer.
Add the strawberries to the blender with the remaining 1/2 of the filling. Blend until smooth and creamy, 1 - 2 minutes. Taste and adjust for flavor.
Transfer the pink strawberry mixture to the cake. Smooth in an even layer.
Place the cake into the freezer to set, 4+ hours.
To serve - Once set, add the cinnamon rolls to the top. Use mini rolls and arrange them to cover. Cut pieces to fill gaps.
Garnish with your favorite toppings, extra coconut shreds, etc.
Thaw slightly to cut and serve.
To store - Keep leftovers up to 1 month in the freezer.