So raw desserts are one of my primary passions for raw food diets. Oh, me, my goodness! I saw some stunning inventions! I was extremely inspired, and this super yummy raw vegan cheesecake was made for me.
This recipe is so well turned out! I completely love it when that happens! My gist will be understood by fellow foodies. Once you put so much effort and preparation into a dish and transform it into a flop, it may be a little disheartening. Yet, there was no such thing here, so let’s not worry about all this!
I used that mini cake tin springform that worked quite well. With this recipe, one of those has been made, so twice as long as you’re getting two, and so on, and so on. Before adding anything, I made sure that the tin was well greased with coconut oil, to make sure it slipped out easily, not causing damage to its shape. Lining the tin helped, too, really.
Now the key hero is the coconut oil in this recipe. It always helps the cashew cream to bind and set quite well, giving it that smooth texture of cheesecake that literally melts in your mouth! Hey! Delicious! As we know, life is about balance, and without a little indulgence in healthy desserts, what’s a balanced diet? Nothing like that. All you need now is a sweet one to balance the savory one. And for that, that is the ideal option.
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RAW VEGAN CHEESECAKE
So raw desserts are one of my primary passions for raw food diets. Oh, me, my goodness! I saw some stunning inventions! I was extremely inspired, and this super yummy raw vegan cheesecake was made for me.
Prep Time: 20 min
Total Time: 30 min
INGREDIENTS
Base: 1/2 Cup Almonds
4 of Medjool dates
1 Tsp of Coconut Oil
Pinch Himalayan Salt
Cashew Cream:
1 Cup of Raw Cashew nuts (soaked in water overnight)
2 TBS Agave Nectar
Juice of 1/2 Lemon
Juice of 1 1/2 Limes
1/3 Cup of Coconut Cream
3 Tsp of Coconut Oil (Melted/Liquid)
Pinch Himalayan Salt
Zest of 1 Lime (3/4 in the cream)(1/4 on top)
Open The Next Page For Instructions