Thursday Treats for Someone Sweet with Char

Hi everyone, 

I am currently swamped with homework and  overwhelmed with 8 hours of math alone. However, I wanted to take the time to share a recipe with you. Eating healthy has always been a big part of my life, limiting the number of treats I could eat. But, over the holidays, I made this cake with my mom. Everything in this cake is good for you and is loaded with anti-oxidants and healthy fats.

Image courtesy of Instagram:@dreliztratts
Image courtesy of Instagram:@dreliztratts

 

Lemon Raspberry Cheezecake.

I used a silicone heart shaped pan from IKEA. Whatever you choose as your mold, make sure it is silicone as your dessert will slide right out. I have quadrupled the recipe because the mold was so huge, but it served about 25 people.

Coconut Layer:

  • 4 cup raw cashews, soaked and rinsed
  • 1 cup cold pressed coconut oil
  • 1 cup desiccated coconut
  • 2 and 2/3 cup coconut cream
  • 1 cup organic rice malt syrup
  • juice of 1 whole lemon
  • 1 cup frozen or fresh raspberries

Raspberry Cream Layer

  • 4 cup frozen or fresh raspberries
  • 1 cup extra virgin cold pressed coconut oil
  • 4 cup raw cashews, soaked and rinsed
  • 4 cup coconut cream
  • 2 cups organic rice malt syrup
  • 2 packets of thawed pitaya for color

Coconut Layer

1. Using your food processor, blend the cashews until completely smooth. As smooth as possible.

2. Add the coconut oil, desiccated coconut, coconut cream, rice malt syrup, and lemon juice. Blend until smooth and creamy. If it isn’t sweet enough add more rice syrup or a touch of stevia.

3. Fold in the raspberries and pour mixture into your silicone mold. Freeze for a few hours or, until set. Raspberry Cream Layer –

1. Using your food processor, blend the cashews until completely smooth.

2. Add the coconut oil, desiccated coconut, coconut cream, rice malt syrup, thawed pitaya and raspberries.

3.Blend until smooth and creamy.

4. Pour mixture over the top of the coconut cream layer, and freeze until set. When ready to serve, flip it over, and top with extra raspberries.

Chocolate Syrup

  • 1 and 1/3 cup coconut oil
  • 1 cup cocoa powder
  • 1 cup brown rice syrup

Mix all ingredients with a whisk and carefully pour over chilled cake. It should set up immediately from the cold. Put in freezer to solidify the chocolate sauce.

Note: Please remember that this recipe was quadrupled for size. The mold I used was huge and needed a lot of volume. You can safely cut this in half and make two separate 8×8 silicone mold cakes. Extra silicone cupcake holders are excellent for surplus ingredients. Don’t forget to freeze on a level surface for a straight line otherwise the cake will freeze lopsided. Also, make sure you leave the cake out at surface temperature for about an hour from the freezer. Use a knife in hot water to cut.

Please follow me @Charvontratt for more healthy treats and motivation.

Enjoy this special Thursday treat.

 

Lots of love and sweetness,

Char ❤

 

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28 thoughts on “Thursday Treats for Someone Sweet with Char

  1. Yummy 😋 this looks delish! I’ve just got into eating healthy and working out so this would be a great treat for a Saturday movie night ❤

    Like

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