I'm obsessed with the simple act of blending together frozen bananas and mangoes. Typically I use 1 banana per half mango, with a touch of almond milk. This combo literally sends me over the moon into a galaxy of happiness. It's so good that I normally end up eating 3 to 5 bananas a day. True story. No shame.
One morning I swapped this combo for my normal morning smoothie, but decided to add some carob and maca powder. It was phenomenal... and the flavours reminded me of caramel!
I'm c.r.a.z.y for vegan "cheesecake"... and knew that this combo had to be reincarnated in cheesecake form.
PS: Maca has insane health benefits (as does carob, but if you read BAKECETERA, you already know that I'm totally obsessed with carob). Get involved! ... It's also particularly beneficial for our male friends out there, sooo if you have a special man in your life, sneak some into his daily routine. And yes, men: double double get involved. Thank me later.
Salted Maca Caramel Cakes - What you need:
For the crust:
- 1 cup of brazil nuts
- 1 cup of walnuts, chopped
- 3/4 cup chopped dates (soak the dates in hot water for around 15 - 20 minutes before using)
- 1 tablespoon carob powder
- 1/2 teaspoon sea salt
*** It helps to soak the nuts for 4-8 hours to help soften up the crust, but I find this step isn't 100% necessary.
For the filling:
- 2 cups cashews, soaked overnight or for a minimum of 4 hours
- 1/4 cup almond milk (or your favourite type of milk)
- 1/2 cup maple syrup
- 1/4 cup coconut oil, slightly melted
- 1 large banana, sliced
- 2 tablespoons maca powder
- 1 tablespoon carob powder (sub cocoa if you don't have carob)
Salted Maca "Caramel" Cake - What you do:
Line either two 16 centimeter (6 inch) or one 23 centimeter (9 inch) cake pan (spring-form is easiest to work with here) with a circle of parchment paper. Set aside.
First make the crust by pulsing (in a food processor) together the nuts, carob powder, and salt until a crumbly mixture forms. Add in the dates and blend until the mixture starts to stick together.
Press this mixture into the cake pan. Set aside and make the filling.
Add ALL of the filling ingredients to a food processor and pulse until completely creamy. This will take around 5 minutes, and you should scrape down the sides of the food processor bowl with a rubber spatula two or three times during this process.
Pour the filling to the prepared crusts.
Freeze for a minimum of four hours or overnight.
I made two mini cakes using the 16 cm pans. You can either do this, make one bigger cake (in a 23 cm pan), OR halve the recipe and make 1 mini cake. It's totally up to you!
When you're ready to plate and serve the cake, run a knife around the edge of the pan. If you're using a spring form pan, it should pop out easily. If you're using a normal pan, it might be easiest to serve it straight from the pan.
Store this cake in the freezer. Allow it to defrost for about 5 minutes before serving.
I am eternally grateful for all the crazy love that BAKECETERA has received lately... first from the NYTimes T Magazine, and then second from Clarin's Beauty Flash Blog. This is honestly one of the coolest things that has happened to me and I'm so honoured and stoked about all of the shout outs!
AND omgsh PS: I now have a twitter account. Follow me!