This cake will not only appeal to people who follow a vegetarian diet. And the awareness that it is based on health, full of vitamins and trace elements valuable for the body, nuts, millet and almonds, will allow you to reach another piece without regret. This cake is also a delicious cheesecake alternative for people who can’t eat dairy for various reasons.
How to make cheesecake with cashews and millet?
It is an unbaked cake, although it does require a little patience to prepare. First of all, you need to soak the cashews the day before (or the morning of the day you make the cake). Soft nuts blend easily into a creamy mass. The addition of lemon makes it more like traditional cheese. Thanks to millet, the mass will thicken. It is important that the porridge is well cooked and absorbs the liquid from cooking.
The bottom of the cake is a super healthy and delicious block of dates, almonds, and coconut shavings. Most important for people with food intolerances – it does not contain gluten.
What do you serve with millet cheese cake?
You can try the recipe. Instead of lemon peel, you can add another flavor to it (vanilla, almond oil, orange peel). Part of the mass can be mixed with a little fresh fruit (then it is useful to give more cereal) – for example with strawberries, blueberries or blueberries.
You can decorate the top of the cake in any way you like: arrange fresh fruits on it, pour chocolate, caramel or any other favorite coating on it with a little coconut oil. In the simplest version, decorate the cashew cheesecake with fresh mint leaves or lemon balm leaves.
Recipe: Cheese, Millet and Cashew Cake
Healthy Millet Cashew Cake
- kitchen type
- Preparation time
- 30 minutes.
- Number of shares
- a cup of millet
- cup of cashews
- About half a cup of agave syrup
- juice of 1 lemon
- grated lemon peel
- 1 teaspoon of coconut oil
- For the bottom: 1.5 cups of almonds, 12 dried dates, 1 cup of coconut shavings, a little water, 1 teaspoon of coconut oil.
How to prepare
- Make the cake bottomMix the almonds well, add the soaked dates and coconut oil and mix into a sticky plastic mass, add the flakes. You can adjust the density by adding a little water if needed. Put the mold in the mass and put it in the refrigerator to cool it well.
- Prepare nuts, cook porridgeSoak the cashews the day before (ideally about 12 hours). Boil the millet (you need about four cups of water or vegetable milk for one cup of groats) – the grains should absorb all the liquid.
- Make a block of cereal and nutsMix the nuts until smooth with part of the sour groats, add the rest of the grains and add the agave syrup, add a little coconut oil and lemon peel.
- make a cakeImmediately pour the mass of cereals and nuts onto the cooled bottom, smooth it out and leave in the refrigerator until it settles well. Serve cake topped with fruit, fresh mint, or your favorite combination.
A light and healthy Easter jelly. Vegetarian and traditional gelatin free