Imagine a creamy white chocolate cheesecake with spicy maple syrup oozing out with every bite... Now try to imagine that being healthy. Well it can be done! It was girls yoga lunch date on the weekend and my contribution was dessert, I was originally going to make a dark and white chocolate, then I saw some cinnamon in the pantry, had a craving for it and then decided to go with maple cinnamon and white chocolate. I have to say, it came out really well, if you look at the picture, you can see little pockets of maple all throughout the cake. Very yummy!
Make sure you soak the nuts the night before, this activates the nuts getting the most nutrients out of them as well as making them more digestible. This is actually one of the easiest desserts I've made, all I had to do was blend things together and pour. Just be careful when you swirling the maple filling you don't push it to the edge of the cake or into the base, otherwise when you remove the cake from the tin maple syrup will ooze out. You can buy almond milk or make your own, I have the recipe under the beverage section, and I used ratio of 1:3 with just almonds and water.
So a great afternoon spent with vegan salads and dips made by the girls and of course dessert.
So a great afternoon spent with vegan salads and dips made by the girls and of course dessert.
Raw White Chocolate Maple Cinnamon Cake
Base
1/2 cup raw almonds (soaked overnight)
1/2 cup raw pecans (soaked overnight)
1/2 cup raisins
1/2 cup shredded coconut
1/8 tsp celtic sea salt
.
Cake Filling
2 cups raw cashews (soaked 6hrs)
1 1/2 cup almond milk
1/2 cup cacao butter
1/2 cup maple syrup
1/4 cup coconut oil
3 TBS soy lecithin
1 TBS vanilla essence
1/4 tsp Celtic sea salt
Maple Cinnamon Filling
1/2 cup maple syrup
1 tsp cinnamon powder
1/4 tsp maple extract
1. Combine all the ingredients for the base together in a high-speed blender or food processor and blend on medium until the nuts are crushed. You might have to scrape the sides several times. The crust should hold together but still have a crumbly texture
2. Coat an 8" springform with a thin layer of coconut oil and press the base mix lightly into the bottom so you form a crust
3. Combine the cashews, almond milk, maple syrup and vanilla essence, and sea salt together and blend on high until it becomes creamy and smooth. This is your cake batter
4. Melt the cacao butter and blend into the cake batter on high, at the end add the soy lecithin and coconut oil until mixture is smooth
5. Pour the cake mixture into the crust pan, leave for about 30 mins to let the mixture settle and thicken a little
6. Blend the maple cinnamon filling, and put into a squeeze bottle
7. Poke the tip of the bottle down into the batter, make sure you don't go through to the base and give the bottle a gentle squeeze. Do this in a random pattern all over the cake. Using a skewer or chopstick and run through the places where you've squeezed the mixture
8. Leave a little bit in the bottle for swirling on top, dot smaller amounts on the top and drag a skewer through to make up patterns
9. Freeze for 2hrs to make sure the cake sets
* You can use sunflower lecithin instead of soy
2. Coat an 8" springform with a thin layer of coconut oil and press the base mix lightly into the bottom so you form a crust
3. Combine the cashews, almond milk, maple syrup and vanilla essence, and sea salt together and blend on high until it becomes creamy and smooth. This is your cake batter
4. Melt the cacao butter and blend into the cake batter on high, at the end add the soy lecithin and coconut oil until mixture is smooth
5. Pour the cake mixture into the crust pan, leave for about 30 mins to let the mixture settle and thicken a little
6. Blend the maple cinnamon filling, and put into a squeeze bottle
7. Poke the tip of the bottle down into the batter, make sure you don't go through to the base and give the bottle a gentle squeeze. Do this in a random pattern all over the cake. Using a skewer or chopstick and run through the places where you've squeezed the mixture
8. Leave a little bit in the bottle for swirling on top, dot smaller amounts on the top and drag a skewer through to make up patterns
9. Freeze for 2hrs to make sure the cake sets
* You can use sunflower lecithin instead of soy
