Three layer no-bake cake – brownie, vanilla cheesecake and chocolate chip cookie dough

I have been so excited to share this cake with you guys! It is inspired by a gorgeous cake that my friend Kamilla made, which she based on this recipe by the talented Copenhagen Cakes. The cake she served was beyond delicious, seriously I could eat that cake everyday, but it was also a traditional cake full of sugar, butter, flour etc, which there is absolutely nothing wrong with (seriously it’s so yum!), but I just had to try and make a healthified version of the cake to share with you guys. I think it turned out really really well, the taste is amazing and while it is still quite heavy in calories, then it is indeed a healthified version made completely without flour, butter, refined sugar etc. – I call that a succes!! :D

Ingredients – 14 servings:

Brownie layer:
4 1/2 deciliter (1.9 cups) rolled oats
6 tablespoons raw cacao powder*
3/4 teaspoon pure vanilla powder
A pinch of salt
1 deciliter dark chocolate (0.4 cups), chopped (I used one with 70% cacao)
4 deciliter dates (1.7 cups), pitted
2 tablespoons coconut oil, melted
5 tablespoons milk (I used almond milk)

Raw vanilla cheesecake layer:
4 deciliter (1.7 cups) cashews, unsalted (soaked for at least 3+ hours)
2 tablespoons lemonjuice
3 tablespoons coconut oil
1 deciliter  (0.4 cups) milk (I used almond milk)
1 teaspoon pure vanilla powder
1-2 tablespoons pure maple sirup

*can easily be replaced with regular cacao powder

Chocolate chip cookie dough layer:
2 dl  (0.8 cups) cashews, unsalted
1 dl  (0.4 cups) rolled oats
1/2 teaspoon pure vanilla powder
1/5 teaspoon sea salt
15 dates, pitted
2 tablespoons smooth peanut butter
1 tablespoon coconut oil, melted
40 gram dark chocolate, chopped (I used one with 70% cacao)

Note: This makes quite a big cake, so unless you are a big family or are having guest over, then I would recommend making a smaller portion. It does keep well in the freezer though, so you can also just make a big batch to sneakily enjoy throughout the week ;)

Directions:

1. Brownie layer: Start by adding the oats to a food processor and pulse until it have turned into a fine flour. Then add in the rest of the brownie ingredients and pulse until everything is well mixed and has turned into a thick, sticky batter. Pour the batter into a springform cake tin lined with baking paper, make sure it is pressed down tight and evenly.
2. Cheesecake layer: Start by soaking the cashews in water for at least 3 hours, preferably more – even overnight. Simply add all the ingredients to a food processor and pulse until completely smooth, this usually takes a couple of minutes. Taste it and adjust the flavor to your liking. Pour the cheesecake layer on top of the brownie layer and place it in the freezer for a couple of hours until it is solid and have firmed up.
3. Chocolate chip cookie dough layer: Start by placing the cashews, oats, vanilla powder and sea salt in a food processor and pulse until the cashews and oats have turned into flour. Then add in the dates, coconut oil and peanut butter and pulse until everything is well mixed and have turned into a sticky dough. Use a spoon to scoop out the dough and place it in a bowl, add the chopped dark chocolate and mix well. Pour the cookie dough layer onto the frozen cheesecake layer and make sure it is pressed down tight and evenly. Place it in the freezer again for about 1/2 – 1 hour before serving.
4. Take the cake out of the freezer for about 1/2 hour before serving. Enjoy!

Note: Store the cake in the freezer until serving. The cake can keep quite long in the freezer (I kept leftovers of this one in there for over a week and it still tasted as good as on the first day), so you can make it many days in advance.