Strawberry season is finally here and what could possibly be a better way to use fresh strawberries than making a cake? This raw cheesecake I made was actually for Mother’s day but it would make a great sweet treat for any kind of spring/summertime party. It’s a heavenly delicious double layer cake that will win over any eaters heart.
First you start with a crunchy but still a bit sticky, sweet buckwheat and date base. Then pile up a layer of fresh strawberries and top it with a dreamy creamy, super fresh lemon and vanilla layer. Last but definitely not least comes the rich and oh-so-minty mint chocolate frosting because it wouldn’t really be a proper summer cake without chocolate, right? Drizzle some melted raw chocolate on top and get ready to be amazed! 😉
The photo doesn’t really do justice for the cake, since the lighting was super bad and I ran into some technical issues with my camera. But I will update some better ones as soon as I make a new one, which I’m definitely going to do very soon! Meanwhile please bare with me. 🙂
Here are the instructions, happy ‘baking’!
Raw Lemon Vanilla & Mint Chocolate Strawberry Cheesecake
1 cup buckwheat groats
⅔ cup coconut flakes
150 g fresh pitted dates
about 200g fresh strawberries, halved (or as many as needed to cover the bottom)
Place all the ingredients into a food processor/blender and blend until relatively even, grainy mixture comes out. Line a cake tin with parchment paper and press the base flat to the bottom. Place the halved strawberries on top of the base layer, cut side down.
Lemon Vanilla Layer
2 cups coconut cream*
1 ripe (spotty) banana
zest and juice of a lemon (zest grated)
3 tbsp agave nectar or pure maple syrup
3 tbsp virgin coconut oil
1 tsp pure vanilla extract
Carefully open the coconut cream cans and scoop out only the thick part from the top. Place into food processor/blender with banana, grated lemon peel, lemon juice, agave nectar/maple syrup, melted coconut oil and vanilla extract. Blend until smooth. Pour little over half of the mixture into the cake tin, just to cover up the strawberries (use the rest to the chocolate layer). Transfer the cake to freezer and let set before applying the next one.
Mint Chocolate Layer
Remaining half of the lemon vanilla layer mixture
3 tbps raw cacao powder
1 tbsp agave nectar
handful of fresh mint leaves
Place the raw cacao powder, agave nectar/maple syrup and mint leaves into food processor/blender with the remaining lemon vanilla mixture. Blend until heavenly smooth and pour over the previous layer. Transfer to freezer overnight or at least for 4-5 hours to set.
Remove out of the freezer about an hour before serving to defrost. Serve and ENJOY!
Thank you for stopping by, have a great day! 🙂
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