Hi everybody! This is Rita here. Now and again I dread we'll be excessively overpowered and unequipped for dealing with the many formula thoughts we continually shoot each other with. Between the activities we deal with, college, rec center, relaxation and some truly necessary rest, despite everything we figure out how to discover the time and motivation to take a shot at a week by week formula for the blog. Some are more imaginative than others, some more great than others. Be that as it may, this one, I may state, is our distinct most loved up until now.
Half a month prior we assumed the test of making a solid veggie lover "cheesecake" formula propelled by a wide range of evil Easter treats and this delightful, beautiful and IMMENSELY compelling sweet was conceived. Like we generally do, we tried this formula multiple times before capturing it and I had envisioned we would in any case have more of this heavenliness hanging in the cooler at this point, yet a-fix. It's almost all gone. Many cuts of sweet, debauched flawlessness (maybe a fourth round is all together?).
Customary portuguese desserts around this time are about this kind of flavors: the warmness of cinnamon, the sweetness of caramel and the toasty kind of cooked almonds (and chocolate really, however we're sparing that one for some different treats!). In any case, these sweets couldn't be further from being sound (or plant-based, so far as that is concerned) and we've had all that could possibly be needed of that! You can put the dairy and the eggs and the stone hard misleadingly shaded sugar aside, since this infant directly here has all that you could want. The almond cinnamon cashew cream possesses a flavor like treats and the salted medjoul date caramel is, well... Salted. Date. Caramel. We tossed in some cut almonds in the middle of layers for some additional crunch and voilá! Best pastry ever. It might include some drenching and solidifying however trust me, this is very simple to make and it merits all the time on the planet.
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INGREDIENTS
BASE
- 10 medjoul dates, pits removed
- 2 cups | 300 gr. blanched almonds
SALTED DATE CARAMEL
- 15 medjoul dates, pits removed
- 2 tbsp roasted almond butter
- 2 tbsp melted coconut oil
- 2 tbsp unsweetened almond milk
- 1/2 tsp himalayan pink salt
- 1/3 cup | 35 gr. almond slices (for layering)
ALMOND CINNAMON CASHEW CREAM
- 3 cups | 400 gr. raw cashews, soaked overnight (or for a minimum of 4 hours)
- 1 cup | 250 ml. unsweetened almond milk
- 1/2 cup | 125 ml. melted coconut oil
- 3/4 cup | 180 ml. rice malt syrup
- 1/4 cup | 70 gr. roasted almond butter
- seeds of 1 vanilla bean
- 1 tsp cinnamon
STEP BY STEP
Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.
BASE
- Preheat your oven to 300ºF | 150ºC
- Spread the almonds on a baking tray and roast for about 20 minutes (or until they turn golden brown).
- Remove from the oven and allow them to cool completely.
- Add the almonds and pitted dates to your food processor/blender and process for about 30 seconds, until they turn into a sticky, fine meal.
- Scoop out a 1/4 cup of this meal and set aside, for garnish.
- Line an 8" | 20 cm square pan (or a 9" | 23 cm round pan) with parchment paper, pour in the mixture and press it down firmly.
SALTED DATE CARAMEL
- Soak the medjoul dates in hot (but not boiling) water for 10 minutes.
- Drain the dates and squeeze the excess liquid.
- Add the dates along with the rest of the ingredients to your food processor and process for a few minutes, until the caramel is smooth and there are no chunks of dates left.
- Pour the caramel over the "cheesecake" base and spread evenly with the help of a spatula.
- Sprinkle the almond slices over the caramel layer and place the pan in the freezer for a few minutes, while you work on the cashew cream.
ALMOND CINNAMON CASHEW CREAM
- Rinse and drain the soaked cashews.
- Add them to the food processor/blender and process for a couple of minutes, stopping a few times to scrape down the sides of the bowl. Process until the cashews turn into a smooth paste.
- Add the rest of the ingredients and process at the highest speed for a few minutes until you get a rich, creamy mixture. Be patient and blend until the cashew cream is completely silky.
- Remove the "cheesecake" pan from the freezer and pour the cream into the pan.
- Gently shake the pan a little to even out the surface and remove any air bubbles that might be trapped in the cream.
- Place the "cheesecake" in the freezer for at least 8 hours so it sets completely.
TO SERVE
- Remove "cheesecake" from the freezer and slice immediately.
- Allow the slices to thaw out for 20 minutes, sprinkle with some almond-date meal and a few almond slices and serve.
PS- The "cheesecake" will hold in the freezer for 6 weeks. You can slice it and freeze the slices separately. This way, you can have a slice of cake whenever you want!
For more detail : bit.ly/2QWzaHp
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