Raw food cake with cottage cheese
6 servings
45 minutes
Raw food cake with cottage cheese is a refined blend of natural ingredients inspired by healthy eating philosophy. Its base of dried fruits, flaxseeds, and cocoa creates a delicate, slightly chocolatey texture complemented by butter and honey.
1
Use a blender to grind flax seeds into flour and set aside. Soak raisins in hot water, then dry them.
- Flax seeds (linseed): 110 g
- Seedless raisins: 120 g
2
Chop dried fruits, soft butter, honey, and cocoa in a blender. Add ground flaxseed to the mixture and knead a sticky homogeneous dough.
- Pitted prunes: 80 g
- Dried apricots: 50 g
- Butter: 40 g
- Honey: 60 g
- Cocoa powder: 15 g
- Flax seeds (linseed): 110 g
3
Cover a round removable mold with parchment and use wet hands or a spoon to spread the dough in the shape of a crust. Form low edges (2-3 cm high).
4
For the filling, beat the cottage cheese with bananas (leave half of 1 banana for decoration) and lemon juice, add crushed nuts, and fill the cake base with this mixture. The nuts can also be placed separately as the top layer. Decorate the top of the cake with the remaining sliced banana and drizzle with lemon juice.
- Soft curd cheese: 150 g
- Bananas: 2 pieces
- Lemon juice: 15 ml
- Roasted walnuts: 130 g
- Bananas: 2 pieces
- Lemon juice: 15 ml
5
The dessert mold needs to be placed in the refrigerator for at least 2 hours, after which carefully release the cake and cut it with a knife soaked in cold water.
