For two weeks this blog is going to be more quiet! We are traveling for a while through beautiful and inspiring South Korea! Searching delicious food, wellness treatments and massages, beauty and skin care! There is so much to explore!
So if you can´t catch us here via mail or comment, please be patient, we will come back to you as soon as we are back!
Wishing you a beautiful start into the new season, love and good vibes!
Peeps, I can´t believe it´s already September! We are
heading now straight into a new season and so this weekend I would like to
celebrate with you the September harvest month and transition into fall with
this delicious raw cake with plums and figs!
Yes. Raw cake. Raw cake is a passion of mine I can´t hide.
Once I tasted a raw cake I never had any cravings for normal cake again. But
raw cake got also some cooling qualities, because it must be served a bit cold
– so it is perfect for summer and the beginning of September! This cake is also
a win for Thanksgiving folks!
As we have so many plums now, I thought this is the perfect
way to start into the new month!
Also find my reccomendations today for a perfect September/Autumn diet! If you change your nutrition now a bit, you will have a smoothe transition into the cooler seasons! Promise. Find the post here:
Let´s get started to prepare that cake!
For the bottom you will need:
1 cup of almonds, soaked in water overnight
1 cup of Medjool dates, soaked overnight
4 tbsp. raw cacao powder
1 tsp. Turmeric powder
1 pinch of cardamom
1 pinch of himalayan pink salt
1 pinch ground nutmeg
For the Cheesecake you will need:
2 cups of Cashews, soaked in water overnight
1 very ripe and frozen banana
6 very ripe plums, chopped
4 tbsp. melted coconut oil
5 soft Medjool dates, soaked in water overnight
1 pinch of cinnamon
2 tbsp. maple syrup
1 teaspoon vanilla extract or fresh vanilla (1/2 teaspoon)
2 tbsp. fresh orange juice
½ cup of water fort he consistency, eventually more – but start with less!
For the topping you can use:
4 thinly sliced plums
1 hand full of chopped hazelnuts
1 big ripe fig, thinly sliced
I drizzled also a raw cacao chocolate spread on the cake
Soak all the necessary ingredients over night in
small bowls, covered and room temperature.
Drain the cashews and add them into your
highspeed blender. Add plums, the banana, maple syrup, water, orange juice ,
cinnamon and vanilla and dates and blend the mixture until it´s very smooth.
Eventually you will need more water. The consistency should be creamy and
sticky and not too liquid! Set aside.
Bring now the dates, almonds, vanilla, cacao,
turmeric, cardamom, nutmeg and salt into your blender or – food processor. Add
a little bit of water and pulse until you have a sticky mixture – it shouldn´t
become a paste, their should be little pieces of almonds be seen.
Press the crust now into a small springform and
make it even with a tablespoon. On top, our cheesecake filling! Also tab here
with a teaspoon evenly.
Place your cake in the freezer overnight. Before
you eat the cake, let it sit outside for 15 – 20 minutes and garnish with the
figs, plums and hazelnuts.
I hope you will also like this one! If you try out any of
our recipes, feel free to make a picture and tag us in your social media! We
also are happy about comments and love in the section below and for sure
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