生機野莓純素芝士蛋糕
Ombré Raw Berry Cheesecake
無麩質 無雞蛋 無牛奶
Gluten-free, dairy-free, egg-free
Gluten-free, dairy-free, egg-free
材料 Ingredients:
餅底 Base:
1/2 cup 腰果 cashews
1/2 cup 無麩質燕麥 gluten-free oats
1/2 cup 棗 dates
1-2 Tbsp 有機特級初榨橄欖油 Organic Extra Virgin Olive Oil
餅身 Filling:
2 1/2 cups 腰果 cashews
4 tbsp 有機特級初榨橄欖油 Organic Extra Virgin Olive Oil
3 tbsp 楓糖漿/蜂蜜 maple syrup/honey
1/2 cup 植物奶 coconut milk
1 Tbsp 檸檬汁 lemon juice
2 Tbsp 野莓粉 (三種: 野生藍莓，野生黑加侖子和野生越橘)
(3 Flavours: Wild blueberry, Blackcurrant & Lingonberry)
無奶巧克力 Dairy-free Chocolate
做法 Instructions:
1. 餅底：將燕麥和腰果用攪拌機混合並打至幼細。
2.加入棗和椰子油，混合。
3.將混合物倒入蛋糕模具中（此食譜使用20厘米）並壓入底部至平坦表面。放入冰箱。
4.餅身：將所有成分（除了野莓粉）用攪拌機混合，直至光滑和奶油狀。
5.攪完後將混合物分成三份放在不同的碗中，將三隻野莓粉分別加入不同的碗，拌勻以形成三種顏色。
6.將第一份野莓餡料塗放在餅底上，然後放進冰箱冷卻約一個小時。重複此過程完成其餘兩層。
7.完成後，讓整個蛋糕放置在雪櫃中至少4小時或過夜。
8.蛋糕準備好後，稍微解凍，然後小心地從模具中取出。你可加上已溶巧克力或任何你喜歡的裝飾！
1. To make the base for the cheesecake, start by combining the oats and cashews in a food processor and pulse these until finely ground.
2. Add in the dates and coconut oil and blend so that everything is well combined and sticks together.
3. Pour the mixture into a loose bottom cake tin (I used a 20cm) and press into the base to create a flat surface. Pop this into the freezer.
4. For the filling, combine all of the ingredients (apart from the berry powders) in a food processor or high powered blender and blitz until smooth and creamy.
5. Divide the mixture into three bowls and stir each of the berry powders into different bowls to create three colours.
6. Start by layering one of the berry fillings onto the base and allow this to chill in the freezer for around an hour before repeating this process with the other layers.
7. Allow the entire cake to set for at least 4 hours or overnight.
8. Once the cake is ready, leave to thaw a little, then carefully remove from the tin and decorate with melted chocolate or whatever you fancy!
餅底 Base:
1/2 cup 腰果 cashews
1/2 cup 無麩質燕麥 gluten-free oats
1/2 cup 棗 dates
1-2 Tbsp 有機特級初榨橄欖油 Organic Extra Virgin Olive Oil
餅身 Filling:
2 1/2 cups 腰果 cashews
4 tbsp 有機特級初榨橄欖油 Organic Extra Virgin Olive Oil
3 tbsp 楓糖漿/蜂蜜 maple syrup/honey
1/2 cup 植物奶 coconut milk
1 Tbsp 檸檬汁 lemon juice
2 Tbsp 野莓粉 (三種: 野生藍莓，野生黑加侖子和野生越橘)
(3 Flavours: Wild blueberry, Blackcurrant & Lingonberry)
無奶巧克力 Dairy-free Chocolate
做法 Instructions:
1. 餅底：將燕麥和腰果用攪拌機混合並打至幼細。
2.加入棗和椰子油，混合。
3.將混合物倒入蛋糕模具中（此食譜使用20厘米）並壓入底部至平坦表面。放入冰箱。
4.餅身：將所有成分（除了野莓粉）用攪拌機混合，直至光滑和奶油狀。
5.攪完後將混合物分成三份放在不同的碗中，將三隻野莓粉分別加入不同的碗，拌勻以形成三種顏色。
6.將第一份野莓餡料塗放在餅底上，然後放進冰箱冷卻約一個小時。重複此過程完成其餘兩層。
7.完成後，讓整個蛋糕放置在雪櫃中至少4小時或過夜。
8.蛋糕準備好後，稍微解凍，然後小心地從模具中取出。你可加上已溶巧克力或任何你喜歡的裝飾！
1. To make the base for the cheesecake, start by combining the oats and cashews in a food processor and pulse these until finely ground.
2. Add in the dates and coconut oil and blend so that everything is well combined and sticks together.
3. Pour the mixture into a loose bottom cake tin (I used a 20cm) and press into the base to create a flat surface. Pop this into the freezer.
4. For the filling, combine all of the ingredients (apart from the berry powders) in a food processor or high powered blender and blitz until smooth and creamy.
5. Divide the mixture into three bowls and stir each of the berry powders into different bowls to create three colours.
6. Start by layering one of the berry fillings onto the base and allow this to chill in the freezer for around an hour before repeating this process with the other layers.
7. Allow the entire cake to set for at least 4 hours or overnight.
8. Once the cake is ready, leave to thaw a little, then carefully remove from the tin and decorate with melted chocolate or whatever you fancy!