This is actually the very first raw vegan cake i tried with some inspiration from different other cakes. A lot of raw cheesecakes are made with cashewnuts, i still have not figures out how to make cashew creme cheese. Instead i used coconut cream for this one, which turned out super nice as well.

 Level: Easy

What you need:

1 Springform 10-15cm

BOTTOM:

100g soft dates

2 Tbsp Coconut Oil

3 Tbsp Cocoa Powder

1 Tbsp Buckwheat

1 handfull cashew nuts

PINK LAYER:

Frozen Rasberries

Lemon Juice

TOP:

2 very ripe Bananas

200ml Coconut Cream

2 Tbsp Almond Butter

Vanilla Powder

Lemon Juice

Blend all ingredients for bottom layer in a blender. Add the buckwheat at last and do just mix under. This gives the bottom a crispy kick. Use a small springform 10-15cm and spread first layer evenly. I had a bit leftovers, so you can make some raw chocolate balls from that. The bottom layer should be around 1cm thick.

For the rasberry layer blend your rasberries with a bit of lemon juice until you get a smooth mass. Spread evenly on bottom layer and put in the freezer until it's hard. You do not want your layers to mix up with each other.

For the big layer blend the bananas and coconut cream (that's the part getting stuck in the can, not the water). Add maple sirup if you like it more sweet and the other ingredients. Blend until creamy and smooth and add on top of 2nd layer. Now you can use some rests of the 2nd layer and draw into your top layer. Freeze!

Remove the cake approx 1h before serving, to have a good consistence. The bananas make the top layer freezing like ice cream.