{"id":383,"date":"2020-08-01T21:12:58","date_gmt":"2020-08-01T21:12:58","guid":{"rendered":"https:\/\/tatyanafigueiredo.com\/tatytable\/?p=383"},"modified":"2020-08-01T21:13:40","modified_gmt":"2020-08-01T21:13:40","slug":"raw-vegan-tricolor-cheesecake","status":"publish","type":"post","link":"https:\/\/tatyanafigueiredo.com\/tatytable\/2020\/08\/01\/raw-vegan-tricolor-cheesecake\/","title":{"rendered":"Raw & Vegan Tricolor Cheesecake"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

<\/p>\n\n\n\n

I did this raw and vegan cheesecake at a Vegan BBQ party at home and everyone enjoyed! It was pretty hot that day so I had to leave in the freezer, but just let it thaw for a couple minutes before serving. <\/p>\n\n\n\n

\ud83c\uddfa\ud83c\uddf8 INGREDIENTS:
\ud83c\udf70\ud83c\udf53 Raw & Vegan Cheesecake:<\/p>\n\n\n\n

BASE:<\/strong><\/span>
\ud83c\udf702 cups almonds;
\ud83c\udf701 lb. Dates;
\ud83c\udf701\/2 tsp vanilla extract;
\ud83c\udf701 Tbsp melted cacao butter;
\ud83c\udf701 Tbsp cacao powder;
\ud83c\udf70Pinch sea salt;<\/p>\n\n\n\n

1st LAYER (vegan cream cheese):<\/span><\/strong>
\ud83c\udf70 1 cup cashews (soaked for at least 3 hours);
\ud83c\udf70 1\/2 cup coconut cream (fat from a can of coconut milk);
\ud83c\udf70 4 Tbsp maple syrup \ud83c\udf41;
\ud83c\udf70 4 Tbsp coconut oil \ud83e\udd65;
\ud83c\udf70 4 Tbsp lemon juice \ud83c\udf4b;<\/p>\n\n\n\n

2nd LAYER:<\/span><\/strong>
\ud83c\udf70 1\/2 cup cashews (soaked);
\ud83c\udf701\/4 cup coconut cream;
\ud83c\udf702 Tbsp maple syrup \ud83c\udf41;
\ud83c\udf70 2 Tbsp coconut oil \ud83e\udd65;
\ud83c\udf702 Tbsp melted cacao butter;
\ud83c\udf70 2 Tbsp lemon juice \ud83c\udf4b;<\/p>\n\n\n\n

3rd LAYER:<\/span><\/strong>
\ud83d\udc49\ud83c\udffc For 3 layers, split the 2nd layer and then blend separated parts with:<\/p>\n\n\n\n

\ud83d\udc96Pink layer:<\/strong><\/span>
\ud83c\udf70 1\/2 frozen banana \ud83c\udf4c;
\ud83c\udf701 Date;
\ud83c\udf701 Tbsp Maple \ud83c\udf41;
\ud83c\udf701 cup fresh frozen strawberries (better if you freeze your own, otherwise package frozen berries have too high water content);
\ud83c\udf70Pitaya powder for the pink color (optional);<\/p>\n\n\n\n

\ud83d\udc9cPurple layer:<\/strong><\/span>
\ud83c\udf70 1\/2 frozen banana \ud83c\udf4c;
\ud83c\udf701 Date;
\ud83c\udf701 Tbsp Maple \ud83c\udf41;
\ud83c\udf701 cup fresh frozen blueberries;
\ud83c\udf70Blue spirulina powder for the purple color (optional);<\/p>\n\n\n\n

\ud83d\udc49\ud83c\udffcFOR THE BASE:<\/span><\/strong>
Blend the almonds first until they are crushed. Then add the remaining ingredients and blend until it forms a sticky dough. Press into the base of a 9-inche round cake pan and place in the freezer.
\ud83d\udc49\ud83c\udffcFOR THE 1ST LAYER:<\/strong><\/span>
Blend all ingredients and pour it over the base. Put back in the freezer.
\ud83d\udc49\ud83c\udffcFOR THE 2ND LAYER:<\/span><\/strong>
Blend all ingredients and keep half of the mixture in the food processor. Reserve the other half. Now add the \ud83d\udc96Pink layer ingredients and blend it. Pour on top of the 1st layer and place back in the freezer.
\ud83d\udc49\ud83c\udffcFOR THE 3RD LAYER:<\/span><\/strong>
Blend the remaining half portion of the 2nd layer with the \ud83d\udc9cPurple layer ingredients. Pour on top of the pink layer and place back in the freezer to set for 2 hours or so. Allow it to thaw for a few minutes before serving it.<\/p>\n\n\n\n

Enjoy \ud83d\ude09<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

\ud83c\udde7\ud83c\uddf7 INGREDIENTES:<\/p>\n\n\n\n

\ud83c\udf70\ud83c\udf53 Cheesecake cru e vegano:<\/p>\n\n\n\n

BASE:<\/span><\/strong>
\ud83c\udf70 2 x\u00edcaras de am\u00eandoas;
\ud83c\udf70 2 x\u00edcaras cheias de t\u00e2maras secas sem caro\u00e7o;
\ud83c\udf70 1\/2 colher de ch\u00e1 de extrato de baunilha;
\ud83c\udf70 1 colher de sopa de manteiga de cacau derretida;
\ud83c\udf70 1 colher de sopa de cacau em p\u00f3;
\ud83c\udf70 Pitada de sal marinho;<\/p>\n\n\n\n

1\u00aa CAMADA: (creme de queijo vegano):<\/span><\/strong>
\ud83c\udf70 1 x\u00edcara de caju (de molho por pelo menos 3 horas);
\ud83c\udf70 1\/2 x\u00edcara de creme de coco (gordura de uma lata de leite de coco);
\ud83c\udf70 4 colheres de sopa de xarope de bordo (pode ser mel) \ud83c\udf41;
\ud83c\udf70 4 colheres de sopa de \u00f3leo de coco \ud83e\udd65;
\ud83c\udf70 4 colheres de sopa de suco de lim\u00e3o \ud83c\udf4b;<\/p>\n\n\n\n

2\u00aa CAMADA:<\/span><\/strong>
\ud83c\udf70 1\/2 x\u00edcara de caju (de molho por pelo menos 3 horas);
\ud83c\udf70 1\/4 x\u00edcara de creme de coco;
\ud83c\udf702 colheres de sopa de xarope de bordo (ou mel)\ud83c\udf41;
\ud83c\udf70 2 colheres de sopa de \u00f3leo de coco \ud83e\udd65;
\ud83c\udf70 2 colheres de sopa de manteiga de cacau derretida;
\ud83c\udf70 2 colheres de sopa de suco de lim\u00e3o \ud83c\udf4b;<\/p>\n\n\n\n

3\u00aa CAMADA:<\/span><\/strong>
\ud83d\udc49\ud83c\udffc Para 3 camadas, divida a 2\u00aa camada e depois misture as partes separadas com:<\/p>\n\n\n\n

Camada rosa:<\/strong><\/span>
\ud83c\udf70 1\/2 banana congelada \ud83c\udf4c;
\ud83c\udf70 1 t\u00e2maras seca;
\ud83c\udf70 1 colher de sopa de bordo \ud83c\udf41;
\ud83c\udf70 1 x\u00edcara de morangos congelados frescos (melhor se voc\u00ea congelar os seus pr\u00f3prios, caso contr\u00e1rio, as frutas congeladas embaladas t\u00eam um teor de \u00e1gua muito alto);
\ud83c\udf70 Pitaya em p\u00f3 para a cor rosa (opcional);<\/p>\n\n\n\n

Camada roxa:<\/span><\/strong>
\ud83c\udf70 1\/2 banana congelada \ud83c\udf4c;
\ud83c\udf70 1 t\u00e2maras seca;
\ud83c\udf701 colher de sopa de bordo \ud83c\udf41;
\ud83c\udf70 1 x\u00edcara de mirtilos frescos congelados;
\ud83c\udf70 Espirulina azul em p\u00f3 para a cor roxa (opcional);<\/p>\n\n\n\n

PARA A BASE:<\/span><\/strong>
Triture as am\u00eandoas primeiro em liquidificador potente. Em seguida, adicione os ingredientes restantes e misture at\u00e9 formar uma massa pegajosa. Pressione a mistura em uma forma redonda e coloque no freezer.
PARA A 1\u00aa CAMADA:<\/span><\/strong>
Bata no liquidificador todos os ingredientes e despeje sobre a base. Coloque de volta no freezer.
PARA A 2\u00aa CAMADA:<\/span><\/strong>
Misture todos os ingredientes e mantenha metade da mistura no liquidificador. Reserve a outra metade. Agora adicione os ingredientes da camada \ud83d\udc96Rosa e misture. Despeje sobre a 1\u00aa camada e coloque de volta no freezer.
PARA A 3\u00aa CAMADA:<\/span><\/strong>
Misture a metade restante da segunda camada com os ingredientes da camada roxa. Despeje sobre a camada rosa e coloque de volta no freezer por 2 horas ou mais. Deixe descongelar por alguns minutos antes de servir.<\/p>\n\n\n\n

Aproveite \ud83d\ude09<\/p>\n","protected":false},"excerpt":{"rendered":"

I did this raw and vegan cheesecake at a Vegan BBQ party at home and everyone enjoyed! It was pretty hot that day so I had to leave in the freezer, but just let it thaw for a couple minutes before serving. \ud83c\uddfa\ud83c\uddf8 INGREDIENTS:\ud83c\udf70\ud83c\udf53 Raw & Vegan Cheesecake: BASE:\ud83c\udf702 cups almonds;\ud83c\udf701 lb. Dates;\ud83c\udf701\/2 tsp vanilla extract;\ud83c\udf701 Tbsp melted cacao butter;\ud83c\udf701 Tbsp cacao powder;\ud83c\udf70Pinch sea salt; 1st LAYER (vegan cream cheese):\ud83c\udf70 1 cup cashews (soaked for at least 3 hours);\ud83c\udf70 1\/2 cup coconut cream (fat from a can of coconut milk);\ud83c\udf70 4 Tbsp maple syrup \ud83c\udf41;\ud83c\udf70 4 Tbsp coconut oil \ud83e\udd65;\ud83c\udf70 4 Tbsp lemon juice \ud83c\udf4b; 2nd LAYER:\ud83c\udf70 1\/2 cup cashews (soaked);\ud83c\udf701\/4 cup coconut cream;\ud83c\udf702 Tbsp maple syrup \ud83c\udf41;\ud83c\udf70 2 Tbsp coconut oil \ud83e\udd65;\ud83c\udf702 Tbsp melted cacao butter;\ud83c\udf70 2 Tbsp lemon juice \ud83c\udf4b; 3rd LAYER:\ud83d\udc49\ud83c\udffc For 3 layers, split the 2nd layer and then blend separated parts with: \ud83d\udc96Pink layer:\ud83c\udf70 1\/2 frozen banana \ud83c\udf4c;\ud83c\udf701 Date;\ud83c\udf701 Tbsp Maple \ud83c\udf41;\ud83c\udf701 cup fresh frozen strawberries (better if you freeze your own, otherwise package frozen berries have too high water content);\ud83c\udf70Pitaya powder for the pink color (optional); \ud83d\udc9cPurple layer:\ud83c\udf70 1\/2 frozen banana \ud83c\udf4c;\ud83c\udf701 Date;\ud83c\udf701 Tbsp Maple \ud83c\udf41;\ud83c\udf701 cup fresh frozen blueberries;\ud83c\udf70Blue spirulina powder for the purple color (optional); \ud83d\udc49\ud83c\udffcFOR THE BASE:Blend the almonds first until they are crushed. Then add the remaining ingredients and blend until it forms a sticky dough. Press into the base of a 9-inche round cake pan and place in the freezer.\ud83d\udc49\ud83c\udffcFOR THE 1ST LAYER:Blend all ingredients and pour it over the base. Put back in the freezer.\ud83d\udc49\ud83c\udffcFOR THE 2ND LAYER:Blend all ingredients and keep half of the mixture in the food processor. Reserve the other half. Now add the \ud83d\udc96Pink layer ingredients and blend it. Pour on top of the 1st layer and place back in the freezer.\ud83d\udc49\ud83c\udffcFOR THE 3RD LAYER:Blend the remaining half portion of the 2nd layer with the \ud83d\udc9cPurple layer ingredients. Pour on top of the pink layer and place back in the freezer to set for 2 hours or so. Allow it to thaw for a few minutes before serving it. Enjoy \ud83d\ude09 \ud83c\udde7\ud83c\uddf7 INGREDIENTES: \ud83c\udf70\ud83c\udf53 Cheesecake cru e vegano: BASE:\ud83c\udf70 2 x\u00edcaras de am\u00eandoas;\ud83c\udf70 2 x\u00edcaras cheias de t\u00e2maras secas sem caro\u00e7o;\ud83c\udf70 1\/2 colher de ch\u00e1 de extrato de baunilha;\ud83c\udf70 1 colher de sopa de manteiga de cacau derretida;\ud83c\udf70 1 colher de sopa de cacau em p\u00f3;\ud83c\udf70 Pitada de sal marinho; 1\u00aa CAMADA: (creme de queijo vegano):\ud83c\udf70 1 x\u00edcara de caju (de molho por pelo menos 3 horas);\ud83c\udf70 1\/2 x\u00edcara de creme de coco (gordura de uma lata de leite de coco);\ud83c\udf70 4 colheres de sopa de xarope de bordo (pode ser mel) \ud83c\udf41;\ud83c\udf70 4 colheres de sopa de \u00f3leo de coco \ud83e\udd65;\ud83c\udf70 4 colheres de sopa de suco de lim\u00e3o \ud83c\udf4b; 2\u00aa CAMADA:\ud83c\udf70 1\/2 x\u00edcara de caju (de molho por pelo menos 3 horas);\ud83c\udf70 1\/4 x\u00edcara de creme de coco;\ud83c\udf702 colheres de sopa de xarope de bordo (ou mel)\ud83c\udf41;\ud83c\udf70 2 colheres de sopa de \u00f3leo de coco \ud83e\udd65;\ud83c\udf70 2 colheres de sopa de manteiga de cacau derretida;\ud83c\udf70 2 colheres de sopa de suco de lim\u00e3o \ud83c\udf4b; 3\u00aa CAMADA:\ud83d\udc49\ud83c\udffc Para 3 camadas, divida a 2\u00aa camada e depois misture as partes separadas com: Camada rosa:\ud83c\udf70 1\/2 banana congelada \ud83c\udf4c;\ud83c\udf70 1 t\u00e2maras seca;\ud83c\udf70 1 colher de sopa de bordo \ud83c\udf41;\ud83c\udf70 1 x\u00edcara de morangos congelados frescos (melhor se voc\u00ea congelar os seus pr\u00f3prios, caso contr\u00e1rio, as frutas congeladas embaladas t\u00eam um teor de \u00e1gua muito alto);\ud83c\udf70 Pitaya em p\u00f3 para a cor rosa (opcional); Camada roxa:\ud83c\udf70 1\/2 banana congelada \ud83c\udf4c;\ud83c\udf70 1 t\u00e2maras seca;\ud83c\udf701 colher de sopa de bordo \ud83c\udf41;\ud83c\udf70 1 x\u00edcara de mirtilos frescos congelados;\ud83c\udf70 Espirulina azul em p\u00f3 para a cor roxa (opcional); PARA A BASE:Triture as am\u00eandoas primeiro em liquidificador potente. Em seguida, adicione os ingredientes restantes e misture at\u00e9 formar uma massa pegajosa. Pressione a mistura em uma forma redonda e coloque no freezer.PARA A 1\u00aa CAMADA:Bata no liquidificador todos os ingredientes e despeje sobre a base. Coloque de volta no freezer.PARA A 2\u00aa CAMADA:Misture todos os ingredientes e mantenha metade da mistura no liquidificador. Reserve a outra metade. Agora adicione os ingredientes da camada \ud83d\udc96Rosa e misture. Despeje sobre a 1\u00aa camada e coloque de volta no freezer.PARA A 3\u00aa CAMADA:Misture a metade restante da segunda camada com os ingredientes da camada roxa. Despeje sobre a camada rosa e coloque de volta no freezer por 2 horas ou mais. Deixe descongelar por alguns minutos antes de servir. Aproveite \ud83d\ude09<\/p>\n","protected":false},"author":2,"featured_media":385,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[],"class_list":["post-383","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts\/383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/comments?post=383"}],"version-history":[{"count":1,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts\/383\/revisions"}],"predecessor-version":[{"id":386,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts\/383\/revisions\/386"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/media\/385"}],"wp:attachment":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/media?parent=383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/categories?post=383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/tags?post=383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}