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
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Ingredients
- 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
Directions
- for the cream
-
Soak cashews overnight, than wash, drain and put them in a high-speed blender with all other ingredients.
-
Blend until smooth and reserve in fridge.
- for the granola
-
Preheat the oven at 350°F / 175°C.
-
In a bowl mix oat flakes, buckwheat, almonds, chia seeds, salt and cacao powder.
-
In a little bowl mix coconut oil and maple syrup and pour them over the dry ingredients. Stir until well combined.
-
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!
-
Let it cool and reserve in a jar.
-
Serve a quenelle of cream and sprinkle with - a lo of - granola!
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