John Coltrane’s “Spiral”
A raw vegan dessert recipe for raw double layer vanilla and chocolate cheesecake with a peanut butter topping. Use raw carob if you don’t like or can’t find raw cacao. A gourmet raw foods dessert for sure!
This gourmet raw vegan cheesecake recipe comes from the new book full of similarly delicious raw and living food recipes, Rawsome Vegan Baking, by Emily von Euw. Emily says that this raw layered cheesecake is “One of the best things I have ever put in my mouth.”
- 1 cup (90 g) oats
- 1 cup (175 g) pitted dates
- 2 bananas
- 1/4 cup (59 ml) melted coconut oil
- 2 cups (190 g) raw cashews
- 1 1/2 cups (263 g) pitted dates
- 1/4 cup (85 g) liquid sweetener, any kind (optional)
- Seeds from 1 vanilla pod
- 1/4 cup (30 g) cacao or carob powder
- 3 tablespoons (48 g) raw peanut butter
- 3 tablespoons (18 g) raw chocolate recipe
First, prepare the crust. Pulse together the oats into flour in your food processor, and then add the dates and process until they stick together. Press into the bottom of a spring-form pan and put in the fridge.
Next, prepare the cheesecake. Blend together the banana, melted coconut oil, raw cashews, dates, liquid sweetener, and vanilla seeds until very smooth, using as little water as possible, to keep your cheesecake creamy. If you don’t want to add any water, use some extra liquid sweetener or another banana. This is your vanilla layer.
Transfer half of the vanilla batter to a bowl.
To make the chocolate layer, add the raw cacao powder or raw carob powder to the remaining batter that is still in your blender and blend until it’s well incorporated. Now spread the vanilla layer and the chocolate layer on your crust, alternating layers a few times.
Set in the freezer overnight and then drizzle with peanut butter and homemade raw chocolate the next day. Enjoy! This is the closest thing to Heaven on Earth. You have got to treat yourself. Peace Out! JBC 8-)
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