Cashew Cake with Coconut Milk and Honey
Baking and Desserts • European
Description
If you have an allergy to honey or other personal preferences, you can replace it with a sugar substitute, making the dessert even lower in calories. The dessert is very simple and does not require baking. It looks like a cheesecake but does not taste like one. The dessert turns out to be very delicate and tasty.
Ingredients
- Dates 10 oz
- Hazelnuts 5 oz
- Honey 7 tablespoons
- Cashews 5 oz
- Banana 1 piece
- Coconut Milk 25 fl oz
- Gelatin Sheets 10 pieces
- Vanilla extract 0 fl oz
Step-by-Step Guide
Step 1
Prepare a 23 cm springform pan, lining the bottom with parchment paper.
Step 2
Remove the pits from the dates and blend them with the hazelnuts in a blender.
Step 3
Spread the resulting mixture evenly across the bottom of the pan and place it in the refrigerator.
Step 4
Prepare the gelatin according to the instructions on the package. The amount should also be according to the instructions for 1 liter.
Step 5
Filling. Blend and mix the cashews, honey, banana, coconut milk, and vanilla in a blender.
Step 6
Combine the filling with the gelatin and heat the mixture until the gelatin dissolves, about 1–2 minutes.
Step 7
If desired, for a more delicate dessert, you can strain the mixture through a fine sieve to prevent nut pieces from getting into the cake. However, if this does not bother you, you can skip this step and leave it as is.
Step 8
Let the filling cool slightly; it should feel warm to the touch.
Step 9
Pour the filling into the pan over the base, cover with plastic wrap or foil (to prevent a skin from forming on top), and refrigerate for 2–3 hours, preferably overnight.
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