Sweet and gentle pink cream in the shape of a heart – this is the best way to say to myself “I love you”! And because I really love myself first, I sometimes indulge in the pleasure of making low-calorie healthy vegan gluten-free and sugar-free desserts especially for me.
Since I love the creamy part of raw cakes, I decided to make a dessert only from cream. I combine bananas with cashew nuts because cashews have a neutral taste and a very weak own aroma, so only the aroma of bananas is felt. And the small amount of red beet root powder gives a unique gently smoky pink color! I add freshly squeezed lemon juice so that the bananas do not change color and to bring the taste of the cheesecake closer. Thanks to the agar, the creamy mixture retains the desired shape. And with the right ingredients you get a wonderful and delicious sweet tender cheesecake dessert with few calories. That’s why I can eat a tender cheesecake “Pink Heart” without remorse and worries about calories!
Raw dessert ”Pink Heart”
Course: Desserts, Recipes780
грама15
minutes20
minutes804.40
ккалVegan cheesecake with bananas and cashew nuts
INGREDIENTS
250 g peeled bananas
10 g fresh lemon juice
100 g cashews pre-soaked in water
72 g cashew nuts dry and water for soaking250 ml. filtered water
10 g red beet root powder organic
50 g agave syrup bio
10 g agar powder
100 ml. water filtered to activate the agar
COOKING INSTRUCTIONS
- I peel two medium-sized bananas, weigh the required amount of them and cut them into pieces in the blender jug. I squeeze the juice of half a lemon, weigh it and add it to the bananas.
- I weigh the required amount of cashews with a kitchen scale and add to the bananas. I soak raw cashew nuts in a large jar with water and keep it in the fridge, washing the nuts every day and changing the water – so I have ready soaked nuts at any time!
- I measure the water and the agave syrup according to the recipe and the red beet root powder, and then add them to the blender with the other ingredients. Blend until smooth.
- I pour the mixture into a bowl and set aside. I put the silicone mold in a tray for easier movement.
- In a metal container I measure the water and the agar, put it on a hot plate and stir constantly. The mixture begins to thicken and when it boils I remove it from the stove. I constantly stir the mixture while it is on the stove, because it burns!
- In the bowl with the banana mixture, I pour the warm agar mixture and mix well until smooth.
- With a small ladle I scoop out the mixture and pour into the silicone mold – put the same amount in each heart. The whole amount of mixture is for one shape with six hearts. I work fast because the mixture is tightened by the agar!
- I leave the filled form with the mixture on the table to stand for 10 minutes at room temperature – so it tightens and can be easily moved.
- I put the silicone mold with the tray to cool in the refrigerator for 2 hours. You can stay longer in the cold! I take the form out of the fridge before serving.
- I place a large plate upside down on the form and turn it over, carefully lifting the silicone form from the plate so that the hearts remain on the plate. You can take out the hearts one by one and put each in a separate plate.
NOTES
- Nutritional value per 100 g. product:
- Energy value – 103.13 kcal.
- Protein – 2.76 g.
- Carbohydrates – 14.06 g.
- Fat – 4.41 g.
- Fiber – 1.01 g.
- I use cashew nuts pre-soaked in water for 24 hours. You can soak the nuts for 1 hour in hot water
- The amount of ingredients in the recipe is for 6 pieces of 130 g each
