Happy Thursday luvs!
Do any of you remember this recipe? Yes? No? Maybe
Well, we loved that raw dessert so much we decided to make it again with a recipe twist.
Get ready for…
Our raw Christmas inspired triple layered peppermint cream cake recipe!
As you know we like to call our RAW cheesecake — cream cakes. They are divine. Trust us!
Our triple chocolate cream cake is one of our highly pinned desserts back over when we first shared in 2012 over on our old blog pure2raw with over 9k pins! Hopefully this one will beat it! Or least come close to the pink sprinkles one. Can you help make that happen?
Christmas is now complete. Santa approved. Purely Twins approved.
Rich. Creamy. Smooth. Not too sweet. Peppermint dream.
An easy recipe that results in a gorgeous dessert.
This raw cream cake is made with whole, natural ingredients and comes together beautifully.
The peppermint flavor really blends nicely with a touch of sweetness.
Even though this peppermint cream cake does not have pretty pink sprinkles it is loaded with flavor! Love the addition of our 4 ingredient green fudge to make a beautiful green layer in between. Not sure which twin thought of that but brilliant!!
We just love our raw cream cakes! They just taste better than traditional cheesecakes. Okay, we were never fans of regular cheesecakes, but we really do adore our raw cheesecakes!
And we think you will fall in love with this recipe as well. You won’t be missing any dairy here. Nope. Promise this raw cream cake is so soft and creamy that it literally melts in your mouth.
Christmas peppermint cream cake!
It may look hard to make, but it’s actually not. Seriously. Just toss in ingredients into blender, blend, and pour. Repeat.
Let’s get to enjoying this heavenly cream cake shall we?
raw triple layered peppermint cream cake!
Rich creamy cheesecake that is unbaked and packed with nutrition. Free of gluten, dairy, eggs, and soy. Delicious raw dessert that is inspired by Christmas. Low sugar dessert.
- For the bottom layer:
- 1 cup cashews (soaked and rinsed)
- ½ cup cooked beets (chopped)*
- ¼ cup coconut oil
- ¼ cup coconut butter
- 2 tsp peppermint extract
- ½ tsp stevia (liquid)**
- ¼ cup water
- Middle layer:
- 2 small bananas, about 5oz
- 1/2 cup coconut butter, 4 1/2oz
- 2 teaspoons vanilla
- 1/4 teaspoon spirulina
- 1/4 teaspoon stevia, liquid
- 1 teaspoon peppermint extract
- Top layer:
- 1 cup cashews (soaked and rinsed)
- ½ medium banana (or 1 small one, 3 1/2oz)
- 1/4 cup coconut oil, liquid
- 1/4 cup coconut butter
- 3 tbsp maple syrup
- ¼ cup water
- 1/2 teaspoon peppermint extract (optional, if you want more mint flavor)
- Soak your cashews and rinse well before measuring it out.
- Chop up your beets. Can use raw or cooked beets.
- And have your coconut oil melted and coconut butter softened.
- Make bottom layer first.
- Bottom Layer – Place cashews, beets, peppermint, stevia and water into blender. Blend together.
- Then add in coconut butter and continue to blend.
- May take some time to get creamy. End with adding in coconut oil.
- Once creamy pour into 6in spring form pan that is lined with parchment paper.
- Set in freezer while you make the middler layer.
- In a clean blender, place middle layer ingredients (bananas, coconut butter, vanilla, spirulina, stevia, and peppermint extract).
- Blend in blender under smooth and creamy.
- Remove 6in pan from freezer and pour middle layer on top of bottom layer.
- Place back in freezer.
- Next make top layer.
- Top Layer – Place banana, cashews, maple and water into blender and blend together. Then add in your coconut butter and coconut oil.
- Blend till creamy.
- Pull out 6in pan from freezer and and then pour top layer on top.
- You want the other layers to be semi-firm to the touch before pouring on new layer.
- Place cream cake in refrigerator to set.
- Needs to set for a few hours.
- Once cream cake is firm to touch remove from pan and carefully cut into slices.
- You may have to let it set at room temperature for about 10-15 minutes. Cake should be pretty easy to cut, but too soft.
- Store leftovers in fridge for 5-7 days, or freezer for longer shelf life.
- Makes a 6inch cake. Cut into either 6 or 8 slices.
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Do you like peppermint cakes? What are you making for Christmas for dessert?
* recipe shared on thank your body thursday #58
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