Neapolitan cheesecake

My birthday (which is the 24th April if you were wondering) often falls within the Jewish holiday of Passover, and this year is no exception. Don’t be deceived though by the word ‘holiday’ – this is not a good thing! During the eight days of Passover we refrain from eating anything with yeast in it, because when the Children of Israel were escaping Egypt they didn’t have time for their bread to rise, so they had to take unleavened bread with them. Or so the story goes.

Why the history lesson though? Well, having my birthday during Passover has meant that my youth was full of many a birthday cake-less birthday – sad times. Until, that is, the year when my lovely mother discovered that Marine Ices (a London ice cream institution) were able to create a neapolitan ice cream cake just for me. And what an amazing invention neapolitan is – I mean why choose between chocolate, strawberry and vanilla when you can have all three? The flavours work so nicely together and when you add a raw chocolate brownie base into the mix, well, it’s just heavenly.

So when I realised that this year my birthday falls during Passover yet again, I knew it was time to revive my old favourite, but this time in healthy form!


For the base

  • 4 tbsp cacao powder
  • 2 cups dates
  • 1 1/2 cups cashews

For the chocolate layer

  • 1/3 cup cacao powder
  • 1 ripe avocado
  • 1 ripe banana
  • 1/3 cup dates
  • 2 tbsp melted coconut oil

For the strawberry layer

  • 1 cup strawberries
  • 2 ripe bananas
  • 1 cup cashews, soaked in water for at least 4 hours
  • 2 tbsp maple syrup
  • 2 tbsp melted coconut oil

For the vanilla layer

  • 1 tbsp vanilla extract
  • 1 cup cashews, soaked in water for at least 4 hours
  • 1/3 cup maple syrup
  • 2 tbsp melted coconut oil
  • 1 cup coconut cream

To make the base, pop the ingredients in a food processor and whizz for a couple of minutes until a sticky mixture forms. Spoon this into the bottom of a cake tin (one with a removable bottom is best) or a silicon mould and press down with a spoon so it is spread evenly.

For the chocolate layer, combine the ingredients in a food processor and blend for a minute or so until creamy and smooth. Spoon this on top of the base and spread evenly, then place the cheesecake in the freezer for 15 minutes or so so that the chocolate layer sets a little. Repeat this process with the ingredients for the strawberry layer, again placing it in the freezer for a little while to allow this layer to set, and then the vanilla layer.

Store it in the freezer – when you’re ready to eat it just remove it around half an hour or so beforehand to give it a little time to defrost. Top with strawberries and/or raw chocolate and enjoy!

Love, Mrs H xx


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