Make Ahead

Cheesecake cream + choco granola

February 16, 2016
0 Ratings
Photo by Valentina | sweet kabocha
  • Serves 12
Author Notes

This recipes bore because of a need : I had to prepare a dessert for 12 and I don't have a cake pan big enough, so I decided to make something different. I used the technique of the raw cheesecake for a cream and a granola for a crunchy replacement of the base. The best idea I could ever have! —Valentina | The Blue Bride

What You'll Need
  • for the cream
  • 1 1/2 cups raw cashews
  • 0.8 pounds medjoul dates
  • 1/4 cup maple syrup
  • 1/2 cup coconut oil, melted
  • 1 pinch salt
  • 1/4 cup almond milk
  • for the granola
  • 1 cup rolled oats
  • 1 cup raw buckwheat
  • 1/2 cup raw almonds, chopped
  • 1 tablespoon chia seeds
  • 1 pinch salt
  • 1/4 cup cacao powder
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  1. for the cream
  2. Soak cashews overnight, than wash, drain and put them in a high-speed blender with all other ingredients.
  3. Blend until smooth and reserve in fridge.
  1. for the granola
  2. Preheat the oven at 350°F / 175°C.
  3. In a bowl mix oat flakes, buckwheat, almonds, chia seeds, salt and cacao powder.
  4. In a little bowl mix coconut oil and maple syrup and pour them over the dry ingredients. Stir until well combined.
  5. Spread the mixture on a baking dish covered with parchment paper and bake for about 25 minutes or until it starts to be crunchy, but pay attention because cacao burns pretty suddenly!
  6. Let it cool and reserve in a jar.
  7. Serve a quenelle of cream and sprinkle with - a lo of - granola!

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