Raw Strawberries & Cream Ice Cream Cake

Raw Strawberries & Cream Ice Cream Cake

Raw Strawberries & Ice Cream Cake

 

Even though Strawberry season is supposed to run until the end of February in New Zealand, there don’t seem to be many strawberries in the stores now so I thought I’d better hurry up and post this raw strawberries & cream ice cream cake recipe! That said, you could easily use frozen strawberries for this recipe or if you’re not a strawberry fan, raspberries would work really well too.

This recipe started out as a raw cheesecake, but as it’s been so hot over the past few weeks we kept eating it while still frozen, and I realised it was actually a pretty amazing strawberry ice cream cake! Of course, minus all the dairy, eggs and refined sugar. So it’s entirely up to you how you eat this raw dessert cake and what you choose to call it.

It has a base of cashew nuts which need to be soaked for a minimum of 2 hours beforehand (see notes at the bottom for more about soaking nuts), but that’s about the hardest part to this recipe. You’ll need a food processor to blend the ingredients for the “biscuit” base, which is made largely from almonds, coconut and dates. Ideally you’ll also need a high speed blender for the strawberries & cream filling, however, if you have a really good food processor I think you would get a good result with that too. The main thing is ensuring the filling ingredients are blended finely enough so that you don’t have chunks of cashews and strawberries throughout.

 

Raw Strawberries & Ice Cream Cake

 

To decorate this strawberry ice cream cake I made a raw strawberry sauce by simply blending fresh raw strawberries with a little pure maple syrup (see the note at bottom on how to choose a good maple syrup). If you have lovely sweet strawberries by all means leave out the maple syrup! Be generous as you pour this raw strawberry sauce over the cake and let it drizzle down the sides, then top with more freshly sliced strawberries. If it isn’t strawberry season when you’re making this then you could easily decorate it with freeze dried strawberries and edible flowers instead.

If you decide to eat this as a frozen dessert, keep in mind once you decorate it you can’t easily freeze it again as the fresh strawberries on top will turn very icy and the freeze dried ones will go soggy. That said, you’re probably not going to need to re-freeze it as it’s likely to be eaten well before then!

I hope you give this saucy little ice cream cake a try, and if you post any of your creations to Instagram or Facebook I would love to see them, tag me @swoon.food #swoonfood. Enjoy!

 

Any questions or comments about this raw strawberries & cream cheesecake?

Ask me in the comments below, I love to hear from you!

 

Raw Strawberries & Ice Cream Cake

 

Raw Strawberries & Cream Ice Cream Cake

Makes:  1 x 8″ cake (or 12 mini cheesecakes)
Prep time: 40 minutes  Soaking time: 2-4 hours  Chill time: 1 hour

Base

1/2 cup desiccated coconut
1/2 cup raw almonds
pinch pink himalayan salt
6 medjool dates, pitted
1 Tbsp coconut oil, gently melted (see note below)

Vanilla Cream Filling

1 cup cashews, soaked
1/2 cup nut milk or coconut milk
1/4 cup pure maple syrup
1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder)
pinch himalayan pink salt
1/4 cup coconut oil, gently melted (see note below)

Strawberry Filling

1 cup cashews, soaked
2 Tbsp coconut milk
1 1/2 cups fresh strawberries, washed & hulled
3 Tbsp pure maple syrup
pinch himalayan pink salt
1/2 cup coconut oil, melted (see note below)

Start by soaking the cashew nuts. Place 2 cups of raw cashew nuts in a bowl, cover with filtered water and leave to stand for 2-4 hours. Drain off the water and rinse the cashews well.

Line an 8 inch springform tin with either non-stick paper or cling film (or for mini’s a 12 hole standard muffin pan).

To make the base, first gently melt the coconut oil by placing it in a heat proof bowl set over a pan of steaming water with the heat turned off (see note below). You might like to melt all the quantities of coconut oil together at this point and measure them out as required.  Place the desiccated coconut, almonds and salt into a food processor and blend until the mixture resembles chunky crumbs. Add the medjool dates (ensuring you have removed the pitts!) and blend until they are well combined. Test the mixture by pressing between your fingers, if it doesn’t stick together add another date. Lastly add the melted coconut oil while the motor is running. Press the mixture into the lined 8″ tin (or if making mini’s, a spoonful of mixture into the bottom of each muffin hole). Place the tin in the fridge to chill.

To make the vanilla cream layer first gently melt your coconut oil if you haven’t already. Place the 1 cup measure of soaked and drained cashews into a high speed blender (e.g. Vitamix/Blendtec) along with the nut or coconut milk, maple syrup, vanilla and sea salt. Blend until smooth, you may need to use your blender stirring stick to ensure it’s evenly blended. This should blend really easily but if you do find it taking a little longer make sure you don’t over heat (i.e.cook!) the mixture as the blender blades can create a lot of heat. If it starts to feel warm place the jug in the fridge for 10 minutes or so. When the mixture is smooth add the melted coconut oil gradually through the top while the blender is running. Pour the vanilla mixture into the 8″ tin (or divide between the muffin holes) and smooth the top. Place back in the fridge to chill while you make the strawberry layer.

To make the strawberry layer, gently melt your coconut oil if you haven’t already. Place the 1 cup measure of soaked and drained cashews into a high speed blender (e.g. Vitamix/Blendtec) along with the strawberries, milk, maple syrup and salt and blend until smooth. You may need to use your blender stirring stick to ensure it’s evenly blended. This should blend really easily but as above, if you do find it taking a little longer make sure you don’t over heat (i.e.cook!) the mixture as the blender blades can create a lot of heat. If it starts to feel warm place the jug in the fridge for 10 minutes or so. When the mixture is smooth add the melted coconut oil gradually through the top while the blender is running. Gently pour the strawberry mixture on top of the vanilla layer and use a spoon to swirl the two together. Cover the top with cling film and place the strawberry ice cream cake in the freezer to set, approximately 1 hour.

To make the fresh strawberry sauce, place the strawberries and pure maple syrup into the blender and blend until smooth.

To serve, remove the cheesecake from the tin and peel off the paper or cling film. Place on a serving plate, drizzle with strawberry sauce and decorate with freshly slice strawberries. This ice cream cake will keep 1 month in the freezer if well sealed, and once defrosted it will keep in the fridge for up to 5 days in a sealed container.

 

Raw Strawberries & Ice Cream Cake

 

Note on activating nuts: activating is the process of soaking nuts (or seeds) in water to remove the natural inhibitor enzymes on their skins to make them more digestible. The cashews in the cheesecake filling of this recipe are therefore activated. If you also wanted to activate the cashews and almonds in the base for this recipe they would need to be soaked and then dried. Ideally this would be in a dehydrator at 41ºC for 1 1/2 – 2 days, or in an oven on the lowest fan bake setting with the door ajar for about a day. The aim is to keep the nuts below 41ºC so the nutrients remain unaffected by heat and the food still deemed raw.

Note on melting raw ingredients: to ensure ingredients remain in their raw form and their nutrients fully intact, they must not be heated above 41º. When melting raw coconut oil or raw cacao butter, do so by placing the bowl of ingredients over a pot of steaming water with the heat turned off. This should ensure the ingredients do not heat above 41ºC.

Note on choosing coconut oil: it is important which type of coconut oil you choose. A lot of the cheaper coconut oils are heat or chemical processed which destroys the inherent nutrients that have made coconut oil so popular recently. Look for ‘cold pressed, extra virgin, organic’ or ‘unrefined raw’ coconut oil. Even though it may cost a little more, it is WAY better for you. Coconut oil contains high quantities of lauric acid which has anti-bacterial, anti-fungal, anti-viral and anti-inflammatory properties. It boosts your immune system and metabolism, lowers blood pressure and helps with the absorption of minerals. Even though coconut oil is a saturated fat, it is considered a ‘heathier’ fat because lauric acid is a medium chain fatty acid. This means it’s easily digestible and processed by your body in the same way as carbohydrates, as a direct source of energy.

Note on choosing maple syrup: make sure you get the real deal! There are quite a few maple syrups out there that are just maple flavoured sugar syrup, full of additives and often high fructose corn syrup. Pure maple syrup lists only “pure maple syrup” under ingredients and is made by a natural process of extracting the sap from maple trees, evaporating off excess water and filtering to remove impurities. Pure maple syrup is an unrefined sugar and has a lower glycemic index than refined sugar. It contains minerals and antioxidants such as calcium, potassium, iron, manganese and zinc, unlike refined sugar which contains none. Maple syrup is still a form of sugar however, so while it is better choice than refined sugar it is still best used in moderation. Feel free to use less in this recipe if it suits your tastes and if you do decrease the amount of maple syrup, replace the quantity you leave out with an equal amount of coconut milk.

 

Raw Strawberries & Cream Ice Cream Cake

 

Cinnamon Jam Donut Smoothie

Cinnamon Jam Donut Smoothie

Cinnamon Jam Donut Smoothie

 

This cinnamon jam donut smoothie recipe is from the second edition of my Inspired Smoothies ebook, and it’s still one of my favourites!

It’s a great example that not all smoothies necessarily have to be green to be good for you. Even though it has a decadent name, it’s actually a very healthy smoothie and is a great energy and protein.

The best way to describe this smoothie is a thick and creamy, vanilla milkshake with hints of cinnamon, banana and caramel. And when topped with raspberry chia jam it really is reminiscent of a jam donut.

This cinnamon jam donut smoothie has a base of cashews nuts which are a great source of plant protein and are high in magnesium which is vital for bone health and helping your body and muscles relax.

Bananas are one of the best sources of manganese which jump starts the metabolism and encourages wound healing. They’re also a good source of vitamin B6 (vital for so many processes!), vitamin C (boosts immunity, reduces inflammation, and slows the ageing of skin) and copper (essential in the development of blood cells).

Dates are also high in vitamin B6, vitamin A, potassium, iron, phosphorus, calcium and fibre.

Raspberries are a naturally low fructose fruit and are also a great source of antioxidants and fibre.

Last but not least, chia seeds are a great source of omega-3 alpha-linolenic acid which is beneficial to the brain and heart, and contain all 9 essential amino acids making these little seeds a complete plant protein.

You need to plan ahead a little for this recipe as the cashew nuts require soaking for 2-4 hours beforehand to ensures they blend into a super smooth and creamy smoothie. However, if you don’t have time or just want this smoothie ASAP, you could use boiling water to soften them faster. Or do away with the soaking step altogether provided you have a high speed blender!

Mmake sure you have frozen bananas on hand as these really add to the thick, creamy chilled texture. A great tip is to keep a stash of peeled, chopped bananas in your freezer so that you’re always smoothie or nice cream ready!

 

Cinnamon Jam Donut Smoothie

 

Smoothies are a fantastic way to get a lot of nutrients into your body in one go. Take a green smoothie for example, you can literally pack an entire salad or plate of greens into one glass, yet it’s easy to finish and you don’t feel overly full afterwards.

The reason for this is the ingredients have already been partially broken down by the blender blades which means they are more readily digested and absorbed by your body. This in turn means your body doesn’t have to put as much energy into digestion and can turn its attention to other important processes such as detoxification and healing.

The other amazing thing about smoothies is the ingredients are entirely raw which means all the nutrients are in their original unprocessed state and not affected by heat. This means all the the vitamins and minerals remain intact, as well as the foods inherent living enzymes. These enzymes assist the absorption of the nutrients which futher takes the pressure off your digestive system.

So essentially, by drinking smoothies you can maximise your nutrient intake in a very easy way.

When choosing ingredients that you’ll be eating raw, consider buying organic, spray free produce if you can. Or at the very least, take note of the dirty dozen and clean fifteen as identified by the EWG and try and avoid the dirty dozen if you can’t get them organic/spray free.

If you’d like more helpful hints and tips about making smoothies, or some new recipe inspiration, check out my free Inspired Smoothies ebook here, or my 5 Day Green Smoothie Challenge here.

I hope you enjoy this cinnamon jam donut smoothie recipe! Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or Facebook.

 

Cinnamon Jam Donut Smoothie

Serves: 2 large or 4 small glasses
Prep time: 2-4 hours soaking time (optional); 10 minutes to make the smoothie

2 cups soaked cashew nuts
2 small frozen bananas
1/4 tsp cinnamon
2 tsp vanilla powder or essence
2 Medjool date, pitted
2 cup filtered water
1 cup ice

Raspberry Chia Jam

1 cup raspberries, fresh or frozen
2 Tbsp chia seeds

Toppings

Cinnamon
Raspberries

Make sure you have frozen bananas, plan ahead and put them in the freezer a couple of hours beforehand or better still keep a stash in the freezer ready for smoothie and nice cream making.

To soak the cashew nuts, place them in a bowl and cover with filtered water and leave to stand for for 2-4 hours. Drain and rinse well.

Prepare the chia jam by washing the raspberries well. If using fresh raspberries, place them in a bowl and simply crush with a fork until they become juicy. Combine with the chia seeds and stir well. If the raspberries are frozen heat them a little either in the microwave or in a small pan over low heat until they become soft and juicy. Transfer to a bowl, combine with the chia seeds and stir well. Set the raspberry chia jam aside to thicken, which should take about 5-10 minutes.

To make the smoothie, place the cashew nuts into a blender jug with the frozen bananas, cinnamon, vanilla, dates, water and ice. Blend on high until all the ingredients are well combined then pour into your serving glasses.

Spoon a layer of raspberry chia jam onto the top of each smoothie and swirl with a spoon. Sprinkle with a little cinnamon and place a couple of extra raspberries (fresh or frozen) on top. Serve and enjoy!

Note: If you want to make these smoothies ahead of time, keep the chia jam separate and store in sealed containers in the fridge for up to 3 days. When ready to serve top with the chai jam, cinnamon and raspberries.

 

Cinnamon Jam Donut Smoothie

 

Raw Chocolate Salted Caramel Cups

Raw Chocolate Salted Caramel Cups

Raw Chocolate Salted Caramel Cups

 

My all time favourite easter treat used to be the mini caramel filled eggs. I LOVED the combination of the milk chocolate and flowing, slightly salty, caramel. However, as they are made almost entirely from milk, refined sugar and additives, unfortunately they are not something I choose to eat anymore.

I was also given an article in the paper recently that equated various types of easter eggs to slices of bread. One mini caramel egg is equal to 1.1 slices of bread. That would mean a packet, which (lets face it) is pretty easy to demolish in one sitting, equals 11 slices of bread!! That’s pretty horrifying and even more incentive to try and find something a little healthier to indulge in over the easter holiday.

So with the mini caramel egg flavours in mind, this is my recipe for raw chocolate salted caramel cups. The raw chocolate in the recipe has an intense chocolate flavour and the salted caramel layer is pretty amazing considering it’s made entirely without refined sugar! They are also completely dairy and gluten free, and being raw means all the inherent nutrients in the ingredients are still intact meaning these salted caramel cups are rich in antioxidants (from the the cacao) minerals and fibre (from the dates).

They are pretty easy to make too. For the chocolate it’s just a case of gently melting the ingredients and stirring them together. The salted caramel layer is simply made by blending dates, almond butter and pure maple syrup. Then it’s just a case of spooning the layers into the paper cups and waiting for them to set.

I hope you give these little raw chocolate salted caramel cups a try. They are super delicious, especially the salted caramel layer, and definitely won’t send your blood sugar levels crazy like regular easter treats. Enjoy!

Did you like this post? Any questions or comments about the recipe? Leave me a comment in the section below – I’d love to hear from you!

 

Raw Chocolate Salted Caramel Cups

 

Raw Chocolate Salted Caramel Cups
(makes 12 mini cups)

1/2 cup (70g) raw cacao butter
1/4 cup (60g) cold pressed extra virgin coconut oil
pinch himalayan pink rock salt
1/2 cup (85g) pure maple syrup, rice syrup or coconut nectar
1/2 cup (65g) raw cacao powder

Bring a small pan of water to the boil and then take it off the heat. Place the cacao butter, coconut oil and salt in a heat proof bowl and place on top of the pan of steaming water, stirring occasionally until fully melted. Melting the ingredients using this method ensures the temperature of the ingredients doesn’t go above 47ºC thereby keeping the nutrients in them intact. Once melted remove the bowl from the heat and stir in the remaining ingredients.

Salted Caramel Filling

8 fresh medjool dates, pitted
2 Tbsp almond butter
2 Tbsp pure maple syrup, rice syrup or coconut nectar
pinch of himalayan pink salt

sea salt flakes to decorate (optional)

Ensure you have removed the pits from the dates, then place all the ingredients in a food processor and blend until you have a smooth caramel. This makes quite a sticky caramel but if you prefer it more runny feel free to add another tablespoon of maple syrup or filtered water.

To assemble:

Line a mini muffin tin with paper cases (or use silicone moulds if you have them). Drop a spoonful of the raw chocolate into the bottom of each case and then place in the freezer for 5-10 minutes to set. When firm to touch, remove from the freezer and drop a teaspoonful of salted caramel into each cup, smoothing down where needed. Lastly spoon or pour the remaining raw chocolate into each cup, ensuring the caramel is covered. Sprinkle a few sea salt flakes into the centre of each cup and return to the fridge to set.

Share

 

Raw Chocolate Salted Caramel Cups

Pin It on Pinterest