For all the lazy cheesecake fans out there – this cake is a must! It is super refreshing in summer season and relatively cheep to make. And the best part – it doesn’t take a lot of time for it to be done (approx. 30min), because it is raw! But wait, that’s not it. Besides all the previously mentioned things this cake is also gluten and nut free.
First of all, you will need your best friends – blender and food processor, cake form (approx. 20cm diameter) and fridge.
For the crust:
- 5 rice cakes
- 5-7 medjool dates, dried plums
- half a handful raisins
For the filling:
- 2 avocados
- 1 banana
- 1 kiwi
- 1 lime
- zest of 1 lime
- 8-9 table spoons of coconut oil
- 5 table spoons of maple syrup (or any other syrup, even powder sugar (around 3 table spoons) if you don’t have any syrup) – optional
- few blueberries or any berries you can find in your fridge, garden or shop near by
Start with the crust. Smash rice cakes in smaller pieces and process them in the food processor. Add dried dates, plums and raisins (soak them in the water for couple of minutes if they are too dry) and process everything together. Once the mixture gets all nice and sticky place it in the cake form and gently press it with a spoon or fingers by making an even layer.
Now processing to the next stage – filling. Start by peeling avocados, banana and kiwi. Squeeze juice from 1 lime (good idea is to use its zest as well). Place everything in the blender and add coconut oil and maple syrup (powder sugar is optional). Depending on your blender, blend everything for about one minute until it gets smooth consistency.
Place the filling in the cake form on the crust in an even layer and decorate it with some blueberries. You can use any berries you prefer.
Now your cake is almost done, but, before you can eat it, it has to set down in the fridge for at least 4 hours. Once it is done, decorate your plate nicely and enjoy your cake! Cheers!