Inspiration for this year's Easter cake?💛🐣 Do our CEO Linda Myrbergs lovely Frozen Cheesecake with sea buckthorn!
🌼The bottom:
2.5 dl Cashews, soaked and well drained
2.5 dl Almonds soaked and well drained
approx. 9 Medjool dates, pitted
1 tsp Cinnamon
1 pinch of real vanilla
1 pinch of Himalayan salt.
🐣Filling:
3 Avocados, ripe
1 dl freshly squeezed lime (juice and peel, approx. 4)
1 tablespoon Sea Buckthorn Raw Juice Concentrate
0,75 dl raw Agave naturell
0.5 dl Coconut cream (or the thickest from a can of coconut milk)
1 pinch of real vanilla
1 pinch of Himalayan salt
1 dl neutral coconut oil, melted in a water bath
1 tbsp Chia seeds
💛Garnering:
Here you can use useless marzipan eggs (optional)
Yellow Berry Powder (Sea Buckthorn, Rosehip, Dogwood)
Passion fruit
Physalis
Do this:
Mix the ingredients for the base finely. Press out into a spring form (27-30 cm) and let the bottom rise halfway towards the edges. Keep cool while you make the filling. Mix all the ingredients for the filling, except chia and coconut oil, to a smooth batter. Then mix in melted coconut oil and chia seeds and spread over the cake base. Place in the freezer for about 1 hour or until the cake is completely set. Cut into 12 pieces and serve cool, not frozen. Garnish and enjoy!
