Do you always succeed at your first trial? The last two recipes I honestly struggled with and had to recalculate and try over and now I am truly satisfied with this one. It is science to some point and a great recipy is never done in go. When I first came up with the recipe for Marions Granola it had little to do with what it is now, I just kept on trying changed the baking time and varied the amount of the ingredients always testing it and found the perfect mix after almost a year. Now it is perfect and much loved by everyone. I hope you will find this recipe so amazing you will make it over and over again! I got inspired by the collaboration of Laura and Nora with Kusmi Tea earlier this summer. Thy have a blog together they call Our Foodstories and share Gluten free recipes from Berlin. Their cake is a non bake cake as well but mine is raw vegan. But you should perhaps try both and let me know which one you like better.
Sophie did collaborate with Kusmi Tea before but I thought I wanted to do my version, noone paid us to advertise this time, all is for free, the amazing recipe and the pretty pictures with the amazing new Aqua Rose tea by Kusmi.
When you open the tea tin the fragrance of red berries and fruit hit you with so strong, you wish you could tuck your nose right into the tin! WOW what an aroma! So yummy!
The first time I tried the recipe, the crust was so hard I could barely cut it and the cream needed to stay frozen otherwise it all melted into a not so pretty flat sauce. The taste was all right but nothing too fancy. To make meatlovers crave the dessert it needs to be special, otherwise they claim to be full and would not try it even. I was honest and told them it was a gluten free, sugar free, dairy free, raw vegan cheescake and the eyes popped out – they wouldn't believe me. Well, it is worth the effort and while the kitchen stays cool you make the pretty cake only with the help of a mixer and your fridge.
Start making a real long infused dark red cup of tea
Preparation time 40 min
Cooling time 4 hours
Aqua Rose syrup
3 tsp. Aqua Rose Kusmi tea
300 ml boiling hot water
2 tbsp. agave syrup
100g banana chips
2 tbsp. organic raw cocoa powder
1 tbsp. melted raw cocoa butter
3 tbsp. cashew butter
4 tbsp. organic amaranth pops
300g | 3 cups cashew nuts soaked over night
200 ml full fat coconut milk
3 tbsp. lemon juice
6 tbsp. melted coconut oil
6 tbsp. agave syrup
600g frozen raspberries
4 tbsp. agave syrup
1 ½ package|15g agar tine (vegan gelatin)
Aqua Rose Syrup
Let the Aqua Rose tealeaves in the boiling water for 30 minutes. The tea will be real dark red.
Boil the tea with the agave syrup for 12 minutes approx. drain and fill the syrup into a bottle for further use.
For the crust blend the banana chips until powder. Transfer to a bowl and add the melted cocoa butter (keep the temp below 32°C, the soft cashew butter, the cocoa powder and the amaranth pops and stir until well combined. Line a small cake tin with a removable bottom with paper and spread the crust evenly out. Freeze the crust while you do the following:
Blend the drained cashews and the coconut milk in a high performance blender until creamy,
Add the lemon juice, agave syrup, and melted coconut oil.
Take 50 ml from the cooled Aqua Rose tea syrup and stir in the agar tine powder, in a sauce pan, cook the frozen raspberries, the agave syrup and the agar tine until boiling, blend thoroughly and take 5 tbsp. from the raspberry coulis and add it the cashew cream.
let the coulis cool down, ( You could even add some of the cashew cream and stir, spread it evenly over the hardened crust. Freeze for 15 minutes, and then pour the cashew cream on top. Make sure your first layer has hardened before you add the cream to create the even layers. Freeze at least for 3 hours before you serve it or keep in the fridge for longer.
With the leftover tea syrup you can serve iced tea or add mix it with water 1:6.