12 maja Creamy vegan coconut cheesecake – no-bake young coconut cake
Coconut is one of my favorite ingredient for cakes, desserts, breakfast porriges, cocktails and smoothies. I love this aromatic and exotic flavor. It gives my sweet treats sophisticated flavor and I can’t imagine life without coconut. But I love it, not only because of it’s flavor and aroma, but also for its nutritional value. Coconut contains plenty of vitamins and healthy, wholesome fats. Of course, it is best to use fresh young coconut to take advantage of all of its qualities.
As for the young coconut I have to admit that it is not always easy to buy it. But I assure you that if you find it, you will not regret if you use it in the way that I presented in the following recipe. This cake was amazing! I ate almost all of it. I made this creamy cheesecake one day before my 5-month trip to Croatia, so that I could enjoy it’s taste even few hours before departure. Therefore, this recipe is very important for me and gives me a lot of memories and excitement.
When I create my own recipes, I think not only about the nutritional value and its taste, but the recipes are also influenced by the speed and ease of making and preparing. This cake is one of the simpler ones. The ratio of feasibility, taste, health and appearance is very very positive and will certainly encourage all amateurs of raw vegan cakes. You just need to have all the mentioned ingredients and blender – the cake will soon be yours.
- 100g walnuts
- 100g rolled oats
- 50g agave syrup
- 50ml coconut water
- 100g desiccated coconut
- ⅓ teaspoon salt
- 200g cashew nuts (soaked overnight)
- 180ml coconut water from young coconut
- 165g coconut pulp (coconut's interior)
- 150 g coconut oil (melted)
- 150g agave syrup
- 2 tablespoons lemon juice
- seeds of 1 vanilla pod
- 3 tablespoons of light coconut layer
- 1 tablespoon cocoa powder
- 1 teaspoon water
- Crack the young coconut, spill coconut water into a separate bowl, hollow the interior of coconut (the pullp) and place in a separate bowl.
- All ingriedients for this layer place in a blender and blend until you get a uniform and firm texture. Line cake tin with a diameter of 21 cm with baking paper and spread the dough into the bottom of the mold. Press with fingers and place in the fridge.
- All the ingredients for this layer place in a blender and blend until you get a creamy mass, without lumps. Then put the in the separate bowl 3 tablespoons of mass and set aside. The rest of the creamy mass pour onto the bottom layer in cake tin.
- Mix 3 tablespoons of light coconut layer and mix with 1 tablespoon of cocoa powder and 1 teaspoon of water. Then pour it with a thin trickle on the light coconut layer and using toothpicks create "flourishes".
- Then place the cake in the refrigerator overnight or for 4 hours in the freezer.
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