Easter is a magical time to spend with family and friends. For a moment time stops and let us slow down, relax and take a deep breath after months of hard and stressful work. Time when we can focus on ourselves, our goals and dreams. Time when without rushing anywhere we can sit down on the couch and watch our favourite movie with family. In the kitchen little elfs help preparing yummy cakes, colorful eggs and when horseradish is creamed. The smell of the yumminess fill the house, making reling and peaceful atmosphere.
This Easter is different for all of us cause of coronavirus pandemic, but don’t let it stop you feel the magic of Easter. I know exactly how you feel, cause staying at home is never easy. Especially when you can’t go visit your family, travel anywhere and you not sure about your future. I feel you! But looking at the bright side, it’s now or never when u can focus on yourself, learn things you’ve always wanted but never really had time for that and become the person you always wanted to be. Time when you can look deep down into your soul and become your best friend. Time when you can learn how to be stronger, cause it takes strength to stay focus on your goals. But you know what? I know you can do it! I know there is power inside you that’s just waiting for you to let it show. You are awesome already, just maybe need little encouragement to truly believe in it.
To make this Easter more fun for all of us i made this three layers vegan easter cheesecake with white chocolate, raspberries and green edible moss. Did I mention it’s gluten free, sugar free, no bake and gulit free? 🙂 So if u ended up eating half of it at one sitting you good – it’s healthy and vegan 🙂 Plus it’s Easter so stay positive 🙂
It is also great for any other occasion or just when you feel like having a cake 🙂
- 1,5 cup gluten free oats
- 0,5 cup shredded coconut
- 1 carrot, peeled
- 40 ml coconut oil
- 3 medjool dates,
- pinch of salt
- 1 cup cashews, soaked for at least 8 hours
- 1/4 cup cacao butter, melted
- 1/4 shredded coconut
- 1/4 cup coconut butter
- 1 tsp vanilla extract
- 1/4 cup maple syrup *
- 30 ml lemon juice
- 2 Tbs coconut cream **
- pinch of salt
- 1 cup almonds, soaked for at least 8 hours
- 50 ml lemon juice
- 1/2 cup maple syrup
- 3 Tbs coconut cream
- 1 tsp vanilla extract
- 1 tsp cacao butter
- 1,5 cup frozen/ 1 cup fresh raspberries
- 1/4 raspberry layer ( more in how-to)
- 1 tsp spirulina
Cut the carrot in smaller pieces. Take the pits out from the dates. Put all ingredients together into the food processor or high- powered blender. Mix until smooth and little sticky. Take 1/4 out and put it on a side. Line a cake pan with strips of parchment paper for easy removal. Press the dough evenly among the motto of the prepared pan.Place it in the fridge.
Put all the ingredients into the food processor or high-powered blender. Mix it till smooth and creamy. Scrape down the sides as necessary. Once it’s smooth taste the mixture and adjust the sweetness level by adding more maple syrup. Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter to release any air bubbles. Place in the freezer.
Put all the ingredients except raspberries into the food processor or high-powered blender. Mix till smooth and creamy. Pour 1/4 of the filling into the separated bowl. Add raspberries to the rest of the filling and mix till smooth. Spread over the chocolate layer. Return to the freezer for 10 minutes.
Pour spiruliny into the bowl with plain layer, mix till nice and green . Spread it over the raspberry layer. Return to the freezer for at least 4 hours.
In meantime roll ‘ eggs’ looking like shapes from our remind crust. I made different sizes, but it’s up to you. Roll in coconut, cacao or whatever you like, or just leave plain.
Before serving, decorate with melted chocolate, coconut butter or peanut butter and put the eggs on top.
*u can add more maple syrup if u prefer the cake to be sweeter
**coconut cream is this top layer that you can see on the can of coconut milk. Yu can also buy coconut cream in cans.