nešto kao cheesecake

što/
2/3 šalice heljde
1/2 šalice {sezama + lješnjaka}
2/3 - 1 šalica datulja
2 čajne žlice rogača u prahu
2 šalice indijskih oraščića (a može i više)
sok 1 velikog limuna
1 velika žlica rižinog slada (opcija)
1 šalica malina
1 banana
3 velike žlice kokosovog ulja (opcija)*

kako/
Namočite heljdu i orašaste plodove 8 sati. Za podlogu, stavite u blender heljdu, sezam, lješnjake, datulje, rogač i 1 žlicu kokosovog ulja i izmiksajte u homogenu smjesu. Utisnite u kalup ili na tanjur i stavite u hladnjak ili zamrzivač. Za srednji sloj izmiksajte indijske oraščiće i limunov sok (i po želji malo rižinog slada) u što finiju pastu i rasporedite po podlozi. Stavite u zamrzivač dok se malo ne stvrdne. Za to vrijeme pripremite gornji sloj - izmiksajte maline, bananu i 2 žlice kokosovog ulja i rasporedite po srednjem sloju. Vratite kolač u zamrzivač na pola sata - 45 minuta kako bi ga bilo lakše rezati.

zašto/
Pasta od indijskih oraščića je toliko kremasta, slatkasta i ima neku posebnu aromu i neodoljivo podsjeća na kremu od sira pa ovaj kolač stvarno pari na cheesecake, probajte, super je.

što ako/
Ah ti blenderi ali (link).

i još/
Ako imate dehidrator, podlgu možete i dehidrirati na 45 °C do željene suhoće prije nego što stavite gornja dva sloja.

*iako daje kolaču teksturu i kompaktnost, imajte na umu da čak niti hladno prešano ulje nije cjelovita namirnica i ne treba pretjerivati s uljem u prehrani.

[ENGLISH]

something like a cheesecake

what/
2/3 cup buckwheat
1/2 cup {sesame + hazelnut}
2/3 - 1 cup of dried dates
2 tsp powdered carob
2 cups cashews (or more if you want)
juice of 1 big lemon
1 tbsp rice malt (optional)
1 cup raspberries
1 banana
3 tbsp coconut oil (optional)*

how/
Soak the buckwheat and nuts for 8 hours. For the bottom layer mix the buckwheat, sesame, hazelnuts, dates, carob and 1 tbsp of coconut oil in a blender. Press into a cake mold or on a plate and put in a fridge or freezer. For the middle layer mix cashews, lemon juice and (optionally) some rice malt into a very fine paste. Distribute it evenly on the top of the first layer and put in the freezer until it is not too soft anymore. For the top layer mix raspberries, banana and 2 tbsp of coconut oil and spread the mixture on top of the cashew layer. Put the cake back in the freezer for 45 more minutes so that it is easier to slice.

why/
Cashew paste is so creamy and slightly sweet and has some special aroma and it really reminds on cheesecake cream. Try it, it's delicious.

what if/
Oh those blenders, but (link).

also/
If you have a dehydrator, you can dehydrate the bottom layer at 45 °C until the desired consistency and then put the other two layers on top of it. 

*although it gives a certain texture to a cake, even the most quality cold pressed oil is not a whole food and therefore should not be used in everyday diet or in big quantities.