Recipe by Aimee Lou
Hello! I’ve decided to share a yummy recipe I came across and have edited a bit (as i have struggled making decent raw vegan cheesecakes before… mainly to consistency).
Its very nommy… and I have had awesome feedback from my fellow yoginis and have had people request the recipe. Its nice and easy to make, you just need a blender, a cake tin where you can take the sides off and the ingredients (plus some patience as its a lot of blending).
So here it is, my version of a ….
4 cups cashew nuts / 6 tbsp coconut oil / 2tbsp coconut milk/ 7 tbsp maple syrup / 2 tbsp vanilla extract
3 cups raspberries (must be frozen to spread easily)
8 dates (optional 1/2 cup dessicated coconut)
2 cups walnuts/ 20 dates/ 2 tbsp honey/ 1tbsp coconut oil
Optional to decorate for the top
Dessicated coconut / raspberries or forest fruits
- Soak cashew nuts for approx 1 1/2 – 2 hours in luke warm water
- Grease cake tin with coconut oil
- Blend the base layer ingredients until a nice consistency is made and place into cake tin. Smooth out into a layer.
- Blend the cashew cream ingredients till a creamy consistency is formed.
This can take quite a while and a bit of patience, but is totally worth it. If consistency seems a bit sticky, this is ok as when it is frozen it loses its stickiness.
- Spread the cashew layer over the top of the base layer using a spoon, get it as even as possible. Freeze for an hour.
- Blend the raspberry and dates to make the fruit layer. (Optional mix in dessicated coconut).
- Spread fruit layer over the cashew cake layer.
- Decorate with frozen fruit, dessicated coconut.
- Freeze over night, take out 6 hours before its due to be served and keep in fridge, or if its to be eaten on an evening, take out and store in fridge in morning.
There you have it! In 9 easy steps… a healthy ethical raw vegan alternative to your regular cheesecake, no guilt and just as nommy (if not more!)
Hope you enjoy it as much as i did… and try not to eat it all in one go!
Recipe by Aimee Lou