OMBRÉ OATS CHEESECAKE

by Nele Liivlaid

Ingredients

FOR THE CRUST

  • 1 ounce (30 g) walnuts or other nut
  • Pinch Himalayan salt
  • ¼ cup (20 g) rolled oats
  • 1 Tablespoon peanut butter or other nut butter
  • 1 teaspoon coconut nectar or other liquid sweetener

 

FOR THE FILLING

  • 1 cup (135 g) raw cashews
  • 2 Tablespoons (30 g) rolled oats
  • 1/3 cup (80 g) almond milk or other plant milk
  • 1½ Tablespoons lemon juice
  • 1/8 teaspoon Himalayan salt
  • 2 Tablespoons (25 g) coconut butter, aka manna
  • 2 Tablespoons xylitol or coconut, date, or raw cane sugar
  • FOR THE OMBRÉ EFFECT (optional, choose one color)
  • Pink/Red - beetroot powder or pink pitaya powder
  • Blue/Purple - blue matcha, blue spirulina, butterfly pea powder, açai powder, blueberry powder, or blackcurrant powder
  • Green - matcha, barley grass, wheat grass, or spirulina
  • Yellow - turmeric or Dunaliella salina powder

Directions

  1. Soak cashews for filling at least 2 hours. Drain and rinse.
  2. For the crust, process walnuts with salt in a food processor to create fine crumbs. 
  3. Add remaining crust ingredients and process until you have a loose dough that sticks together when squeezed between fingers. 
  4. Press mixture into a 4” (11 cm) springform pan and place in the freezer.
  5. For the filling, soak rolled oats in almond milk for about 10 minutes. Alternatively, grind oats into flour or use oat flour instead.
  6. Process cashews, oat mixture, and remaining filling ingredients in a blender or use an immersion blender. Blend until smooth.
  7. Remove springform pan with crust from refrigerator.
  8. Pour filling onto crust and spread evenly (or see below for ombré effect). 
  9. Freeze 4-6 hours before serving.

 

HOW TO CREATE OMBRÉ EFFECT AS SEEN IN PHOTO:

  1. Choose a color and a corresponding powder from the ingredients list.
  2. Stir chosen powder into filling and transfer a thin layer onto the crust, spreading evenly.
  3. Divide the remaining filling into two bowls.
  4. Add a bit more powder to one of the bowls of filling mixture so that the color turns a bit darker/more intense. Transfer a thin layer over the first layer. Spread evenly without mixing the layers.
  5. Continue alternating layers until filling runs out.

I used blue spirulina powder first and added some butterfly pea powder at the end.

To create the galaxy effect, I melted 10 g of coconut butter and colored it with pink pitaya powder. I drizzled this mixture on top of the cake and spread it out with a spoon in a swirl so that the pink got blended with the blue.

Note

Nutritional information (1/8 of cake): 204 kcal, 12.3 g carbohydrates (24.2% of kcal), 15.2 g fats (67.4% of kcal), 5.78 g protein (11.4% of kcal), and 2.07 g fiber.

 

ABOUT THE CHEF

Nele

Nele Liivlaid is the author of PLANT-BASED MADE EASY: The Complete Practical Guide to Transitioning to Healthy Whole Food Diet. She is also a plant-based certificate graduate from eCornell and a featured blogger and researcher. On Instagram and her blog https://www.nutriplanet.org/, Nele shares easy-to-follow recipes, video tutorials, and both regular and Candida/blood sugar meal plans as well as articles about healing Candida naturally.

  • Ingredients:

    FOR THE CRUST

    • 1 ounce (30 g) walnuts or other nut
    • Pinch Himalayan salt
    • ¼ cup (20 g) rolled oats
    • 1 Tablespoon peanut butter or other nut butter
    • 1 teaspoon coconut nectar or other liquid sweetener

     

    FOR THE FILLING

    • 1 cup (135 g) raw cashews
    • 2 Tablespoons (30 g) rolled oats
    • 1/3 cup (80 g) almond milk or other plant milk
    • 1½ Tablespoons lemon juice
    • 1/8 teaspoon Himalayan salt
    • 2 Tablespoons (25 g) coconut butter, aka manna
    • 2 Tablespoons xylitol or coconut, date, or raw cane sugar
    • FOR THE OMBRÉ EFFECT (optional, choose one color)
    • Pink/Red - beetroot powder or pink pitaya powder
    • Blue/Purple - blue matcha, blue spirulina, butterfly pea powder, açai powder, blueberry powder, or blackcurrant powder
    • Green - matcha, barley grass, wheat grass, or spirulina
    • Yellow - turmeric or Dunaliella salina powder
  • Directions:
    1. Soak cashews for filling at least 2 hours. Drain and rinse.
    2. For the crust, process walnuts with salt in a food processor to create fine crumbs. 
    3. Add remaining crust ingredients and process until you have a loose dough that sticks together when squeezed between fingers. 
    4. Press mixture into a 4” (11 cm) springform pan and place in the freezer.
    5. For the filling, soak rolled oats in almond milk for about 10 minutes. Alternatively, grind oats into flour or use oat flour instead.
    6. Process cashews, oat mixture, and remaining filling ingredients in a blender or use an immersion blender. Blend until smooth.
    7. Remove springform pan with crust from refrigerator.
    8. Pour filling onto crust and spread evenly (or see below for ombré effect). 
    9. Freeze 4-6 hours before serving.

     

    HOW TO CREATE OMBRÉ EFFECT AS SEEN IN PHOTO:

    1. Choose a color and a corresponding powder from the ingredients list.
    2. Stir chosen powder into filling and transfer a thin layer onto the crust, spreading evenly.
    3. Divide the remaining filling into two bowls.
    4. Add a bit more powder to one of the bowls of filling mixture so that the color turns a bit darker/more intense. Transfer a thin layer over the first layer. Spread evenly without mixing the layers.
    5. Continue alternating layers until filling runs out.

    I used blue spirulina powder first and added some butterfly pea powder at the end.

    To create the galaxy effect, I melted 10 g of coconut butter and colored it with pink pitaya powder. I drizzled this mixture on top of the cake and spread it out with a spoon in a swirl so that the pink got blended with the blue.

  • Note:

    Nutritional information (1/8 of cake): 204 kcal, 12.3 g carbohydrates (24.2% of kcal), 15.2 g fats (67.4% of kcal), 5.78 g protein (11.4% of kcal), and 2.07 g fiber.

     

    ABOUT THE CHEF

    Nele

    Nele Liivlaid is the author of PLANT-BASED MADE EASY: The Complete Practical Guide to Transitioning to Healthy Whole Food Diet. She is also a plant-based certificate graduate from eCornell and a featured blogger and researcher. On Instagram and her blog https://www.nutriplanet.org/, Nele shares easy-to-follow recipes, video tutorials, and both regular and Candida/blood sugar meal plans as well as articles about healing Candida naturally.

  • Credit:

    by Nele Liivlaid

 

 

 

 

 

 

 

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