This cake recipe is “magical” because it’s pretty AND secretly very nutrient-dense. It is full of healthy fats from nuts and seeds, multi-source vitamin B (thanks to Pranin Organic’s PureFood B), complex carbs like oats, and dried fruits. It is creamy, rich, sweet, satisfying, easy to make and let’s be real, it’s also gorgeous (*pats self on back*). In short: I FRICKIN’ LOVE PLANTS. AGH. —EvE
SERVES 8 TO 12; MAKES ONE 9-INCH (23-CM) CHEESECAKE
CRUST
1 cup (170 g) almonds
1 cup (80 g) rolled oats
1½ cups (227 g) raisins
VANILLA CREAM
¼ cup (57 g) cacao butter, melted
1½ cups (165 g) cashews
⅛ tsp sea salt
3 tbsp (45 ml) lemon juice
¼ cup (60 ml) maple syrup
2 tsp (10 ml) vanilla extract
½ tsp vanilla bean
MINT CREAM
1 cup (170 g) dates
3 tbsp (45 ml) lemon juice
¼ cup (55 g) coconut oil, melted
1⁄6 cup (40 ml) maple syrup
1 cup (110 g) Brazil nuts
3 tsp (21 g) Pranin Organic PureFood B
¼ cup (10 g) chopped fresh mint
1 cup (150 g) dried cranberries
¾ cup (128 g) almonds
¼ cup (38 g) strawberries
2 tbsp (5 g) chopped beet
1⁄6 cup (40 ml) maple syrup
3 tbsp (45 ml) lime juice
¼ cup (55 g) coconut oil, melted
FOR THE CRUST
Grind the almond and oats into flour in a food processor, then add the raisins and process until you get a sticky, moist dough. Press it into the bottom of a lined springform pan. I used a 6-inch (15-cm) springform cake pan. Leave it in the fridge.
FOR EACH LAYER
Simply blend the ingredients for each layer until smooth and thick. If your blender can’t handle the thickness, add more liquid in the form of maple syrup, melted cacao or coconut butter/oil or lemon/lime juice; you can also add water, but it’ll make the result less creamy. You’ll end up with a white vanilla mixture, a green mint layer and a pink strawberry layer. Spread each successively into the cake pan in the order you want and leave it in the freezer overnight so the cake can set and flavors can develop. Decorate it with berries, flowers, nuts, mint, seeds—whatever you like!