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raw gingerbread cheesecake + gingerbread cookies

2016-12-22

With christmas approaching, i suddenly became aware there are still some gifts for friends and family to be finished before the 24th… (what am i talking about, there’s only two days to go!!) So a huge part of the gifts i’m giving this year is food. I think food is an ideal present, because 1) it looks pretty 2) it’s obviously pretty useful, no discussion here and 3) it’s delicious (well in most cases haha)

For one of my friends, i made this raw gingerbread cheesecake. I tasted the cream in the process of making it, and what can i say? This is GINGERBREAD HEAVEN. Perfect for christmas. Aaand it’s raw and vegan and healthy. Yup. (Of course it’s still a treat, but hey, it’s christmas, and seriously, there’s always a reason to have cake.)

So the crust of this cake is kept simple, because the star in this creation is the gingerbread cream. It simply contains almonds and dates. And some coconut oil. That’s it.

The gingerbread cream is absolute heaven, as i already said 😉 It’s primarily made of the standard stuff when making raw cake cream: cashews and coconut milk. And then there are yet some other amazing ingredients, like cacao butter.

Let’s talk about the decoration now. Raw chocolate, raw gingerbread cookies, and a rosemary twig. I will share the recipe for my raw gingerbread cookies down the page 🙂 They’re soft, healthy and delicious. Trust me.

No more talking now, on to the recipe(s).

gingerbread-cake-1

raw gingerbread cheesecake

crust:

  • 1 cup soft dates
  • 1 cup ground almonds
  • 1 tbsp coconut oil
  • 1-2 tbsp water, if necessary

cream:

  • 1/2 can coconut milk
  • 2 cups cashews, soaked in water overnight
  • 25g cacao butter
  • 1/2 cup soft dates
  • 1/3 cup plant based milk
  • 1 tbsp cacao
  • 1 tsp gingerbread seasoning

chocolate drizzle:

  • 25g cacao butter
  • 2 tbsp cacao
  • 2 tbsp agave syrup
  1. In a food processor, blend the ingredients for the crust until a sticky dough forms. Add water if it’s not sticking together entirely.
  2. Lay out the bottom of a small spring form with parchment paper. Press the dough firm on the bottom of the spring form and place in the fridge or freezer.
  3. Melt the cacao butter. Drain the cashews from their water. Put them together with all the other ingredients for the cream in a blender and blend until you have a cream that’s smooth and even.
  4. Pour the cream on your crust and even out with a spoon or something like that.
  5. Put in the freezer for 3-4 hours (more or less) until firm.
  6. To make the chocolate drizzle, melt the cacao butter and blend in the cacao and agave syrup. Use a spoon to pour it over your cake after you’ve freed it from its springform. Put in the fridge or freezer again a few minutes so that the chocolate can get firm.

gingerbread-cake-8  gingerbread-cake-3  gingerbread-cake-7  gingerbread-cake-9

And now, like i promised, on to the cookies. Shall we?

raw gingerbread cookies w/ baobab coating

  • 1 cup ground almonds/hazelnuts
  • 1 cup buckwheat flour
  • 1 cup soft dates
  • 1 tsp gingerbread seasoning
  • 1/3 cup water, or more if required
  • 1 tbsp coconut oil

coating:

  • 1 tbsp coconut oil
  • 2 tbsp canned coconut milk
  • 2 tbsp agave syrup
  • 1 tsp baobab powder (i used this one)
  1. In a food processor, blend all ingredients until a sticky dough forms
  2. Lay out your working space with parchment paper. Place the dough on top and press down a bit with your hands. Place a second sheet of parchment paper on top and roll out so that the dough is about 5mm thick.
  3. Using a cookie cutter, well, cut out cookies.
  4. Lay out a fruit dryer with parchment paper and place the cookies on top of it. Dry for about 2 days (Yes, i am serious here! But you can really dry them shorter, if you are okay with them being softer.) They won’t be as hard as baked cookies, and they don’t need to. Promise, they taste just as good.
  5. For the coating, melt the coconut oil and stir in the other ingredients. Let cool until the texture is a bit thicker, but still creamy enough to use as cookie coating. Now coat your cookies with it and place them in the fridge for an hour so that the coating can set. I sprinkled my cookies with chia seeds after i had coated them.

lebkuchen-9 lebkuchen-4 lebkuchen-6 lebkuchen-7

Happy holidays! xx, Jezebel

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