A very simple raw, raspberry vegan cheesecake recipe using dates for natural sweetener and cashews for a delicious raw filling.
Ingredients
Base
- 1/4 cup raw hazelnuts
- 1/4 cup raw Almonds
- 6-7 pitted Medjool dates
- 2 Tablespoons raw cacao powder
- Pinch of sea salt
Filling
- 2 cups raw cashew nuts (pre-soaked in water for about 6 hours or overnight then drained and rinsed
- 1/2 cup frozen or fresh raspberries
- 1/2 cup melted coconut oil
- 1/3 cup agave or maple syrup or honey (add more if you like it sweeter)
- 2 teaspoons pure vanilla extract
- 1/2 tablespoon rose water (optional)
- Pinch of sea salt
Directions
- Place the almonds and the hazelnuts in a food processor and process until you obtain a crumbly flour. Add the rest of the base ingredients. Pulse together until well mixed and press it into the bottom of prepared 7-inch spring from pan covered with a baking paper and put in the freezer momentarily.
- Rinse the food processor and process the cashew nuts until smooth and creamy.
- Add the rest of the filling ingredients, except the raspberries and blend until all mixed.
- Layer the two and top with any toppings you like.
- Pour half the mix to the crust and smooth out evenly using a spatula and place back in the freezer for about 10 minutes.
- Add the raspberries to the remaining mixture and blend until smooth.
- Pour the mixture on top of the cashew mixture, smooth out using a spatula and place back in the freezer for at least 5 hours.
- Remove from the freezer and release the springform pan and let it rest for about 15 minutes before enjoying.
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I was looking for something exactly like this to make for my b day it looks amazing for the first time making it! I will keep you posted next month♡ Thanks!