Now that’s a long name. This cake wasn’t planned and it turned out like that because
1) I don’t have lemons
2) I only have 1/2c worth of cashews left
3) I have a banana in the freezer
4) I was craving for raw cakes xD
This makes one small cake that can serve 2 generously. I made this the night before my mom’s birthday. I served it with raw cacao sauce ahhhhh I died when it hardened.
My mom loved it! And so did my brother. He didn’t like the crust though. Because it’s oats 😂
I used a 12.5cm spring form pan, yes, it’s pretty small. Double the recipe if you wanna make a bigger cake!
ORANGE ICE CREAM CHEESECAKE WITH OAT CRUST
1/2c rolled oats
1/4 to 1/2c raisins
1 tbsp liquid sweetener
1/2c cashews (soaked in hot water for 1h)
1 frozen banana, chopped
2 tbsp coconut oil
1 tbsp pure maple syrup
1/4c freshly squeezed orange juice (about 1 navel orange)
1/2 tsp orange zest
Grease your cake pan and set aside. In your food processor, blend together your oats, raisins and liquid sweetener. Start with 1/4c raisins and add more if the dough doesn’t stick together when handled with.
Pour onto your cake pan and use your hand or spoon to press down. Cover and put into the freezer.
Wipe clean your food processor and add in your cashews (that were soaked and drained) and process until no large lumps remain. Add in banana and continue to process until well combined.
Add in the rest of the ingredients and blend until well combined. About 1 to 2 minutes.
Remove your crust from the freezer and pour cake mixture onto the crust. Smooth the top, cover and let it sit in the freezer for at least 4 hours or overnight.
Before serving, let it thaw out of the freezer for 15 minutes or in the refrigerator for half an hour.
Keep the cake in the freezer and consume within 3 days.