When we talk about desserts, we are primarily interested in the taste and ease of preparation. There’s nothing wrong with that here. The glaze does not require special skills to work with chocolate, which is good to remember when hot weather can interfere with the tempering process. The dessert can be stored frozen. 3 Desserts based on fermented cashew cream.
This version of the dessert has a number of advantages in terms of composition:
– the fermentation process and the presence of a probiotic in the composition contribute to improving the functioning of the gastrointestinal tract, the state of immunity and metabolism;
– coconut oil with its saturated fatty acids, which provide numerous health benefits, as well as promote weight loss and stimulate metabolism;
– cashew nuts are a natural antidepressant.
– high concentration of cocoa and strawberry antioxidants, which slow down the aging process and resist oxidative processes in the body;
— as well as a shock dose of magnesium and vitamin C, which are deficient in 80% of people;
— at the same time, there is a complete absence of animal products, refined sugar and heat treatment.
1.Cheesecake based on fermented cashew cream
With this recipe, it is easy to master the technique of fermented and cooking desserts “without baking”. A very pleasant and easy-to-digest dessert.
designed for 3 servings
Fermented cashew cream / yogurt:
Probiotic 1 tsp.
1/2 cup water
The main crispy layer:
Coconut sugar, pre-crushed into powder 3 tablespoons
Coconut or cocoa butter in melted form 3 tablespoons
Vanilla extract 1 teaspoon
Cinnamon powder 1 teaspoon
Salt 1/2 teaspoon
Water (if necessary) 1 teaspoon
Dried figs 5-6 pcs
A portion of fermented cashew cream
Cane sugar 3.53oz
Lemon juice 2 tablespoons
Coconut oil, in liquid form, ½ cup
Vanilla extract 1 teaspoon
Vanilla cream 3 tablespoons
Powder of any freeze-dried berries 1 teaspoon
Pre-wash the cashew nuts, soak for 5-6 hours, drain the water. Mix all the ingredients in the bowl of a blender until the consistency of a smooth cream is uniform. Transfer to a bowl and cover the surface of the cream with cling film or parchment paper, in order to avoid the formation of a crust on the surface of the cream. Leave in a warm place for 12 hours (no more than 20 hours).
During fermentation, air bubbles will appear in the cream, the cream will taste like yogurt.
We are preparing a cake. Pre-chop the almonds into crumbs,dried figs. Add sugar, spices, salt and mix. In conclusion, add cocoa/coconut oil and water, in the necessary amount to form a mass that can hold its shape. Put the mass into a mold and form a cake.
We prepare the cream. Cashew cream should be at room temperature (not cold). Beat all the ingredients in the bowl of a blender. Set aside 3 tablespoons of vanilla cream for decoration. Pour the remaining amount of cream into the mold.
Use colored cream to decorate the surface of the cake.
Cool the cake for 8 hours. The shelf life is 5 days in a chilled form. The recipe is designed for a medium-diameter shape.
Level the surface of the cake with a pastry spatula or a wet knife. Sprinkle the sides with freeze-dried strawberries or nuts.
2.Raw vegan raspberry cheesecake. 3 Desserts based on fermented cashew cream.
This light three-layer raw food dessert can be called a cheesecake only conditionally. In fact, it is completely vegan — it does not contain cheese, cream and other dairy products, and dessert cheeses are replaced with a delicate cashew nut cream.
Designed for 4 servings
The basis for dessert:
Walnuts or other hard nuts (for example, almonds or hazelnuts) 1 cup
Pitted dates 10 pcs
Olive oil or other vegetable oil to your taste ½ tablespoon
Himalayan or sea salt (optional) ¼ teaspoon
White cream layer of cashews:
Cashews (soaked overnight or at least for 4 hours) 2 cups
Coconut cream (coconut milk is also suitable) ½ cup
Sweet syrup (maple, stevia, Jerusalem artichoke) ¼ cup + 2 tablespoons
Lemon juice 2 tablespoons
Lemon zest 1 tablespoon
Vanilla extract 2 teaspoons
Sea salt ½ teaspoon
Probiotic 1 teaspoon
The top layer of raspberries:
Fresh or frozen raspberries 12.35oz
Sweetener (maple syrup, Jerusalem artichoke syrup ) 2 tablespoons
Lemon juice 1/2 teaspoon
Chia seeds 2 tablespoons
Pre-wash the cashew nuts, soak for 6 hours, drain the water. Mix all the ingredients in the bowl of a blender until the consistency of a smooth cream is uniform. Transfer to a bowl and cover the surface of the cream with cling film or parchment paper, in order to avoid the formation of a crust on the surface of the cream. Leave in a warm place for 12 hours. During fermentation, air bubbles will appear in the cream, the cream will taste like yogurt
We are preparing a cake. Pre-chop the nuts into crumbs. Add the dates, spices, salt and mix. In conclusion, add olive oil and water, in the necessary amount to form a mass that can hold its shape. Put the mass into a mold and form a cake.
Place the cashew cream on top of the bottom layer of cheesecake and place the mold in the freezer again.
Rinse the blender again and prepare the final raspberry layer by mixing raspberries, syrup, lemon juice and chia seeds in a blender.
Put the resulting mass in a separate bowl in the refrigerator.
Wait until the cashew layer hardens, and carefully pour the raspberry mass on it.
Leave the cheesecake in the freezer for another 3-4 hours.
20-30 minutes before serving, remove the mold from the freezer and carefully remove the cake from the mold.
ADVICE: We recommend cutting raw food cakes with a sharp knife, preheated in hot water or over a fire. This way your cake will keep its shape and the pieces will be as neat as possible.
3.Pie without baking with pecans. 3 Desserts based on fermented cashew cream.
You can experiment and change the proportions of the ingredients — this will give the cake its own special taste and consistency.
Designed for 3 servings
Base (bottom crispy layer):
Pitted dates 5.29oz
Sea or Himalayan salt (optional) 1 teaspoon
Creamy top layer:
Cashew nuts 3.53 oz
pecans 3.53 oz
dates 1 medium cup
Juice of half a lemon
Coconut oil 3 tablespoons
Drinking water 1/3 cup
Cinnamon 1 teaspoon
Sea or Himalayan salt 1 teaspoon
Vanilla extract 1 teaspoon
If desired, you can decorate the pie with nuts mixed with sweet syrup and salt:
Pecans 20 pcs
Jerusalem artichoke syrup 2 teaspoons
Sea or himalayan salt 1 teaspoon
Soak the cashews and dates for the top layer in sufficient drinking water for about 2-3 hours.
Using a blender, grind the pre-washed pecans until fine flour is obtained and set aside in a separate bowl. It is important to do this with a clean blender, before mixing and chopping other ingredients.
Use a blender to chop the nuts for the bottom layer of the cake-almonds and walnuts. You should get not too small nut crumbs.
Chop the dates finely for the base and mix them with the nut crumbs and salt.
The resulting mixture should be laid out in an even layer in a pie dish. The foundation is ready. It can be temporarily put in the refrigerator. Now let’s take the top layer.
Drain the cashew water and rinse with drinking water.
Using a blender, mix the cashews with water until a homogeneous creamy mass is obtained.
Continuing to beat the mass with a blender, add to it the juice of 1/2 lemon, previously chopped pecans, coconut oil, soaked dates, cinnamon, salt and vanilla.
The mass should be quite dense and homogeneous, but not too thick. If necessary, you can add a little more water. There should not be too much water, so that the cake does not turn into ice.
The resulting cream should be laid out in an even layer in the mold on top of the main bottom layer.
Put the pie in the freezer overnight or for 3-5 hours.
Remove the mold from the freezer and put it in the refrigerator about half an hour before serving.
To give the cake a festive look and emphasize its nutty taste, mix the halves of pecans with sweet syrup and salt and put them in any order on the cake.
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