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)
INSTRUCTIONS
1. Add the almonds to a food processor. Pulse till they have somewhat broken down. Then add and mix the remaining base ingredients till the almonds are quite fine and all starts to stick together.
2. Line some baking paper with your mini springform cake tin. I used a mini springform pan that was 10cm/4inch. Coconut Oil Grease.
3. To the tin, add the base mixture and press it down firmly till the mixture is equally spread Put the cashew cream in the fridge while you make it.
4. Add the soaked cashew nuts, agave, lemon and lime juice, and coconut oil to the food processor. Combine until all starts coming together. Add the coconut cream slowly till you achieve a smooth consistency. Add the zest of salt and lime and combine. It should be smooth and quite thick with the cream.
5. Once you’re completely comfortable with the cream’s consistency, pour it into the cake tin on top of the base layer. Sprinkle with the lime zest and let it sit in the fridge overnight. Enjoy!
PIN THIS FOR LATER!
