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  • Writer's pictureKelly

Raw Robin's Egg Cheesecake (Blue Stracciatella Cake) (Raw, Vegan, Paleo, Refined Sugar Free)

Easter recipe #2! This time around it's an aesthetically pleasing and delicious naturally blue-colored stracciatella cheesecake. Not familiar with stracciatella? It's essentially European chocolate chip. This cake looks complicated but is actually foolproof, and makes for the perfect springtime dessert with that robin's egg blue hue and date-sweetened robin's egg truffles in a healthy chocolate tuile "nest." A little tangy, very sweet, vanilla forward, and flecked with fine chunks of my Date-Sweetened Dark Chocolate with an ultra chocolatey crust and decadent stracciatella truffles, this cheesecake is beyond drool-worthy. Just looking at how beautiful it is is drool-worthy! The filling is creamy and mousse-like and the crust is chewy. As always, this cheesecake is vegan, gluten-free, and refined sugar free, and this time around is raw and paleo. This cake will become an instant favorite once you get a bite, trust me.




So funny story, see the brown streaks in the filling of this cake? Turns out when I went to fold my ultra soft, melt-in-your-mouth (really, melt-at-room-temp) Date-Sweetened Dark Chocolate into the filling for this cheesecake, it had already begun to melt and streaked my gorgeous light blue filling with wisps of brown color. But as it turns out, I actually kinda digged the effect, and ran with it. The pattern actually looks pretty cool, and it's definitely unique. It's a reminder that natural is beautiful too. Spring isn't just all about the pastel colors, right? Mother nature is full of browns, beiges, and neutrals, and this cake captures both the pastels and the neutrals.


This cake features a smooth & sweet vanilla filling colored with blue spirulina with delightful chunks of dark chocolate complementing the vanilla perfectly. The chocolate crust is extra chocolatey this time around, and the stracciatella truffles are fudgy and rich with a prominent white chocolate flavor and packed with chunks of dark chocolate, underneath a white chocolate coating.





This cake is 100% raw, vegan, paleo, gluten-free, refined sugar free, and naturally colored. The crust is nut-free and date-sweetened, the robin's egg truffles are also date-sweetened, and the chocolate chunks folded into the blue filling can be date-sweetened (if you use my dark chocolate recipe). HOWEVER, please note that the blue filling itself is sweetened with maple syrup. Those of you who only do fruit-sweetened goodies, fear not! For my previous date-sweetened raw/no-bake cakes, check out my Matcha Cookies N Cream Cake and my Raw "Nutella" Cake. And I'm working on another date-sweetened raw cake this week for my birthday!


For coating the robin's egg truffles, you have 3 options. #1 is to coat it in my Silky Smooth White Chocolate colored with blue spirulina. #2 is to coat it in melted coconut butter colored with blue spirulina. And #3 is to use your favorite vegan mirror glaze recipe and color the glaze blue (either w/ blue spirulina or natural/vegan blue food dye) for a glossy look to the robin's egg truffles. Once you have the truffles coated in your blue coating of choice, you can fleck melted dark chocolate on the truffles by flicking the brush end of a food-safe paintbrush dipped in dark chocolate. This gives that characteristic speckled egg appearance, modeled off of speckled eggs that some wild birds actually lay! Fun fact: robin's eggs usually are not speckled. Rather, they typically range from a pale blue to vibrant blue-teal color with no speckles or patterns. However, on occasion robin's eggs will have speckles or be white in color. Who knew?!





I hand-rolled the robin's egg truffles for the decoration, but if you have 3-D egg-shaped candy/truffle molds, by all means use them!


The chocolate "nest" is really made of a chia seed-based healthy tuile. It is a simple decoration that looks advanced, but you will need a dehydrator to make it. Otherwise, you'll need to use fudge frosting piped around the robin's egg truffles to make it look like a nest or use shards of store-bought vegan dark chocolate to make a "nest" around the truffles.





Substitutions


For the chocolate crust, the shredded/desiccated coconut can be substituted with raw unsalted cashews, raw unsalted almonds, or raw unsalted macadamia nuts. The dates can't be substituted, but you may use whatever variety of dates you would like such as Medjool or Deglet Noor. The flax meal can be replaced with whole flaxseeds, unsweetened shredded/desiccated coconut, chia seeds, or hempseed. The cacao powder can be substituted with cocoa powder or unsweetened carob powder if you don't want a chocolate crust. Alternately, you can make an "Oreo" crust by using 1 1/2 cups of my Healthy "Oreos" or my Protein "Oreos" (in this post), frozen for 20 minutes first then blended with 2 Tbsp melted coconut oil or 2 Tbsp melted vegan butter. Ofc you can use any kind of vegan/GF/refined sugar free "Oreos" you would like here. Or, if you want a different crust, you can use 100 grams of dates (soaked in hot water for 20 min first) blended w/ 140 grams of blanched almonds and 10 grams cacao powder.


For the blue stracciatella filling, the cashews are quite tricky to substitute, as they lend a "cheesecake-y" flavor to this cake. However, you may use raw unsalted macadamia nuts soaked overnight instead. The maple syrup can be substituted with agave, honey (if not strictly vegan), OR possibly date syrup (this may make the cake a little different in flavor though). The filtered water can be replaced with coconut water OR homemade plant milk. The coconut oil shouldn't be substituted because it's key for the texture of this cake. Likewise, the coconut butter shouldn't be substituted either. But you may be able to get away with omitting the coconut oil and coconut butter entirely (*NOTE: however, there are no guarantees. I'm pretty sure this cake is like my Mini Heart Chocolate-Covered Cherry Cheesecakes, and therefore you can successfully omit the coconut oil & coconut butter).


The lemon juice shouldn't be substituted (it gives that cheesecake tang), but if you must, replace it with filtered water. The pure ground vanilla beans can be replaced with an additional 1 tsp vanilla extract. The vanilla extract can be substituted with an equivalent amount of pure ground vanilla beans, scraped vanilla bean, or sugar-free vanilla powder/paste/syrup. The blue spirulina can be substituted with vegan/natural/GF/refined sugar free blue food dye (like Supernatural Kitchen) OR another blue superfood powder (like one of Suncore's). The pinch of sea salt can be substituted with table salt or may be omitted. For the dark chocolate chunks folded into the filling, you may use my Date-Sweetened Dark Chocolate OR your vegan/refined sugar free dark chocolate of choice.


For the robin's egg truffles part of the optional decoration, the coconut butter can possibly be replaced with creamy unsweetened almond butter, creamy unsweetened cashew butter, OR your creamy unsweetened nut/seed butter of choice. I don't recommend substituting the dates, but you may use whatever kind you wish. The cacao butter shouldn't be substituted. The vanilla extract can be substituted with an equivalent amount of scraped vanilla bean, pure ground vanilla beans, OR sugar-free vanilla powder/paste/syrup. The sea salt can be substituted with table salt or can be omitted. Again, you may use either my Date-Sweetened Dark Chocolate OR your vegan/refined sugar free dark chocolate of choice in the robin's egg truffles. If you'd rather not have to make a blue coating for these truffles, you can attempt to add blue spirulina to the truffle dough to make the truffles blue w/ the chunks of dark chocolate to give a "robin's egg" appearance. I mentioned my suggestions for blue coatings in the post, above.


Lastly for the healthy chocolate tuile "nest," you can use your unsweetened fruit juice of choice in place of the water. The chia seeds CANNOT be substituted. The coconut sugar can be replaced with maple sugar OR potentially date sugar. The cacao powder can be replaced with cocoa powder OR carob powder, for a non-chocolate tuile.


If you want the recipe for the fudge frosting I mentioned to make the "nest" part of the decoration for this cake (if you don't have the ingredients for the tuile or don't have a dehydrator to make the tuile), here it is:


-1/2 cup Medjool dates

-2 Tbsp coconut cream

-2 Tbsp creamy almond butter

-2 Tbsp cacao powder

-1/2 tsp vanilla extract

-tiny pinch sea salt

-tiny pinch cinnamon (optional)

-2 Tbsp hot water, if needed (for making it a pipe-able consistency)


Otherwise, you can use shards of your store-bought vegan dark chocolate of choice to make it look like "twigs" for the nest decoration.




It's my Birthday Week! Wanna hear the flavor of my Raw B-Day Cake?


I finally decided on my birthday cake flavor (in raw cake form). Mind you, this is after changing the flavor like 10 times. The flavor of my raw birthday cake is (*drumroll*)......


Raw Rainbow Zebra Cake (Raw Raspberry Birthday Cake Batter Cheesecake)!!


And of course I'll also have my Matcha Orange Rose Cupcakes!


Pictures and recipes coming soon..


Happy Easter/Spring! And Happy Birthday to me!!


ENJOY!

-K.



Raw Robin's Egg Cheesecake (Blue Stracciatella Cake) (Raw, Vegan, Paleo, Refined Sugar Free, Natural)



Soak Time: overnight

Prep Time: one overnight (for tuile) PLUS 1 hour (incl. time to make Date-Sweetened Dark Chocolate chunks and chocolate coatings)

Cook Time: 0 minutes

Chill Time: 8 hours or (pref.) overnight

Total Time: at least one overnight PLUS 8 hours 45 minutes (I know this sounds intimidating, but it's mainly soak time & chill time)

Servings: one 6" round cake


Ingredients (chocolate crust):


-1 cup // 90 grams unsweetened shredded coconut

-2/3 cup // 90 grams Medjool dates, soaked in hot water 20 min

-2 Tbsp // 15 grams flax meal

-abt 2 Tbsp // 15 grams cacao powder


Ingredients (blue stracciatella filling):


-2 1/4 cups // 300 grams raw unsalted cashews, soaked overnight in cold water w/ a pinch of salt OR technically soaked 1 hour in hot water

-1/2 cup PLUS 2 Tbsp // 140 ml 100% pure maple syrup

-1/2 cup // 120 ml filtered water

-1/4 cup (measured first, then melted) // 45 ml (melted first, then measured) coconut oil, melted

-abt 2 Tbsp // 25 grams coconut butter, softened

-1 Tbsp // 15 ml fresh lemon juice

-1/2 tsp pure ground vanilla beans (like Native Vanilla brand name) OR an additional 1 tsp vanilla extract

-2 tsp vanilla extract

-3/4 tsp blue spirulina OR enough natural/vegan/GF/sugar-free blue food coloring of choice (like Supernatural Kitchen) until desired shade of blue is reached

-pinch sea salt

-1 cup my Date-Sweetened Dark Chocolate OR vegan dark chocolate of choice, chopped finely


For the (optional) decoration:


Ingredients (robin's egg stracciatella truffles):

-1/2 cup // 100 grams coconut butter, softened

-1 1/2 cups // 285 grams dates, soaked in hot water 15 min

-abt 3/4 cup // 100 grams cacao butter, melted

-2 tsp vanilla extract

-pinch sea salt

-1/2 cup my Date-Sweetened Dark Chocolate, chopped finely OR vegan dark chocolate of choice, chopped finely


For coating the truffles:


Option #1: Blue Silky Smooth White Chocolate:

-5.6 oz cacao butter

-5.6 oz unsweetened dry coconut milk powder (can sub dry oat milk powder)

-2 oz date sugar (date sugar, NOT date palm sugar)

-scant 1/2 tsp pure ground vanilla beans

-blue spirulina, to color


Option #2: Blue Coconut Butter Coating:

-1 cup // 200 grams coconut butter, softened

-2 tsp coconut oil, melted

-1/4 tsp blue spirulina

-good pinch matcha powder


For the healthy chocolate tuile "nest":


-1/4 cup // 60 ml filtered water

-2 Tbsp chia seeds

-2 tsp coconut sugar

-1 tsp cacao powder


For the alternative fudge frosting "nest" (if you don't have a dehydrator):

-1/2 cup Medjool dates, soaked in hot water 5-15 min

-2 Tbsp coconut cream (the hardened white cream from a can of full-fat coconut milk/coconut cream that's been chilled for at least 12-24 hrs)

-2 Tbsp creamy almond butter (can sub creamy unsweetened cashew butter OR creamy unsweetened nut/seed butter of choice)

-2 Tbsp cacao powder

-1/2 tsp vanilla extract

-tiny pinch sea salt

-tiny pinch cinnamon (optional)

-2 Tbsp hot water


Directions:


1. Ensure you've soaked the raw cashews for the filling overnight in cold water. Make sure you've made a batch of my Date-Sweetened Dark Chocolate (if using) as per the directions in that recipe. Soak the Medjool dates for the crust in hot water for 20 minutes. Prepare one 6" round cake ring by placing it on a cake board or a medium/large flat cutting board lined with parchment/wax paper, and cutting a piece of acetate strip the length of the circumference of the cake ring and slipping that inside the cake ring so it nestles up against the inner walls of the ring. A little overlap of acetate strip is fine. The acetate strip is completely optional but it gives your cake those really crisp, clean edges. Also *technically* a 6" round springform pan would work, but the edges of the cake will be uneven, not sharp, and likely cracked or sloppy. But if presentation isn't an issue, go with a springform if that's all you have.


2. Make the crust: add the shredded coconut, flax meal, and cacao powder to a food processor, and blend thoroughly until well-combined and the mixture begins to stick to the sides of the food processor. Add the soaked & drained dates and blend until the mixture clumps together and/or gets stuck in the food processor. Then, turn off the food processor, remove the blade, and use your hands to mix the crust together until it becomes more cohesive and dough-like (use gloves to avoid messy hands). Press this crust into the prepared cake ring into an even layer, using the base of a drinking glass or the bottom of a measuring cup as needed to get a flat even crust. Set aside and DON'T chill yet.


3. Make the blue stracciatella filling: add all filling ingredients EXCEPT the coconut oil, coconut butter, and dark chocolate chunks to a high-speed blender like a Vitamix (a food processor will work too). Blend on high until smooth, silky, and creamy, scraping down the sides and re-blending as necessary.


4. Add the melted coconut oil and softened coconut butter to the filling by drizzling them through the tamper hole (or feeder tube hole for a food processor) into the the other ingredients while the Vitamix is turned on on a low speed. Once incorporated, turn the speed to high for 10 to 15 seconds, then turn off.


5. Transfer the filling to a large bowl, and fold in the finely chopped dark chocolate (if using my Date-Sweetened Dark Chocolate and you don't want streaks of brown in the filling, freeze the finely chopped chunks of my Date-Sweetened Dark Chocolate for 20 to 30 minutes before folding into the filling.


6. Pour the filling over the crust and tap the pan several times from all sides to release air bubbles.


7. Place the cake in the freezer to chill 8 hours or (even better) overnight, ensuring it remains level in the freezer.


8. Make the optional healthy chocolate tuile decoration for the "nest": add all tuile ingredients to a small bowl and stir together until combined. Let stand 30 minutes until thickened, then spread out in a thin layer (not too thin) on a small silicone mat. Dehydrate overnight at 115 degrees F. The next morning, allow to cool before breaking/ripping into strips that will be used to wrap around the robin's egg truffles, forming the "nest" part of the decoration.


9. The next morning, unmold the cake. Lift the cake off of the cake board/cutting board and dislodge the cake from the cake ring (either by pushing up from the bottom of the crust or using a cylindrical object with a round flat lid like a protein powder container w/ a round lid or another comparable object, placing the cake on top of the container and holding onto the outside of the cake ring, and pushing the ring down to release the ring from the cake. Or you might get lucky and the ring slips right off). Peel off the parchment/wax paper from the bottom of the crust and place the cake onto your serving plate/cake board. Lastly, peel off the acetate strip and discard the acetate strip. If using a springform pan, simply release the latch to unmold the cake and place on your serving plate.


10. Transfer the cake to the fridge to defrost for 3 to 4 hours. It's important to defrost it in the fridge rather than at room temp because defrosting at room temp can cause uneven defrosting (the outside of the cake may be defrosted but the inside will likely still be frozen or semi-frozen). That being said, once you've enjoyed the cake and cut it into slices as leftovers, the slices can always be defrosted at room temp from the freezer (although, even w/ slices, it's still advisable to defrost in the fridge for the perfect texture). Defrosting the cake in the fridge is also crucial for easy cutting.


11. Make the optional robin's egg truffles for the decoration: add all the truffle ingredients EXCEPT the finely chopped dark chocolate to a high-speed blender like a Vitamix or a food processor. Blend until well-combined and a thick dough forms. Transfer to a bowl and fold in the finely chopped dark chocolate. Cover the bowl and place in the fridge to harden, about 2 hours (no more though. Too much time in the fridge will make the dough rock hard and difficult to work with).


12. Make the blue white chocolate coating for the optional robin's egg truffles: make a batch of my Silky Smooth White Chocolate: Melt the cacao butter in a double boiler. Once fully melted, add the date sugar and stir to dissolve as best as you can (you'll still have a slight graininess at the end). Add the dry coconut milk powder and stir well until combined. Remove from the heat and allow to cool slightly. Add the vanilla bean powder OR vanilla extract and stir well to combine. Transfer the liquid white chocolate mixture to a Vitamix (ideally) or food processor and blend well until smooth and the grain of the texture is fine enough to your taste. Better yet, use a chocolate melanger AKA chocolate grinder to grind the white chocolate until completely smooth. Lastly, stir in the blue spirulina until incorporated.

OR


13. Make the blue coconut butter coating for the optional robin's egg truffles: stir all ingredients together in a small bowl until well-combined.


14. Once the robin's egg truffle dough is done chilling, using a 1.5-Tbsp cookie scoop, scoop up a chunk of the dough. Roll into a ball shape, then taper off a bit on one side and make into an oblong egg shape. Place on a plate. Repeat with the rest of the dough until there's none left.


15. Coat the truffles: Dip and roll the truffles in the liquid blue Silky Smooth White Chocolate or liquid blue coconut butter coating. Once coated, remove from the liquid coating and place on a lined plate, ensuring they're standing upright. Allow the coatings to harden. Once the coating is hardened, dip the tip of a food-safe paintbrush in a little melted dark chocolate. Flick back the tip of the paintbrush, aiming at the coated truffles to fleck them with speckles. Finally, allow the speckles of dark chocolate to dry. Transfer the truffles to the fridge until ready to decorate the cake. *NOTE: you will have leftover robin's egg truffles. Use to top cupcakes, brownies, or enjoy straight up!


16. If you didn't make the tuile, but still want a "nest" for the decoration, make the fudge frosting: blend all ingredients together in a food processor until smooth and thick. Transfer to a piping bag fitted w/ a coupler or piping tip of choice. Try to pipe a few shapes with the fudge frosting. If the frosting is too warm to pipe, chill in the fridge for 20 to 30 minutes. Then check the consistency again.


17. Decorate the cake: Take a few of the robin's egg truffles and place in the center of the top of the cake (I used 3 truffles). Use a little melted cacao butter or melted coconut butter to get them to stick to the top of the cake. Next, wrap a long strip or a few shorter strips of the healthy tuile around the robin's egg truffles, encircling them in a "nest." Very lightly press the tuile into the cake filling to get it to stick in place. Alternatively, pipe a circle of the fudge frosting around the robin's egg truffles using your piping tip of choice, building it up as high as possible/desired to create a "nest."


18. Cut into slices and serve. Serve with a dairy-free iced maca cacao latte, a rose water cocktail, or a vegan chocolate chip smoothie. Enjoy and Happy Easter/Happy Spring! Store leftovers in the fridge for up to 3 to 4 days, or store the slices in airtight containers in the freezer for up to 1 month. If taking straight from the freezer, defrost at room temp for at least 15 to 30 minutes first.


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