SWEET | DESSERT
EASY RAW VEGAN CHEESELESS CHEESECAKE
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I have spent a LOT of time experimenting with ‘cheesecake’ recipes. Although I was most inspired while travelling in South East Asia – we would walk or ride for miles just to try another raw vegan dessert! Influenced by our travels, our recipe has a crunchy nutty base and a creamy velvet filling. Mainly nut-based, and free from sugar, wheat and dairy. With no baking required – I don’t think you can go far wrong.
So go ahead and treat yourself to a slice of pure, feel great, yumminess, full of good chi!
DAIRY-FREE | GLUTEN-FREE | LOW-CARB | PALEO | RAW | SUGAR-FREE | VEGAN | VEGETARIAN
Nut Chi-Ease-Cake Not Cheesecake
Equipment
- Food Processor
- 6 inch Cake Tin or Muffin Tin
Ingredients
Base
- 80 g Almonds
- 20 g Desiccated Coconut
- 20 g Coconut Oil
- 10 g Dates soaked
- pinch Salt
Filling
- 150 g Cashews
- 150 ml Hot Water
- 50 g Coconut Oil
- 50 g Frozen Banana
- 1 tsp Vanilla Extract
Topping
- 150 g Strawberries
Instructions
- Pre-line tin. Either a 6 inch cake tin or muffin tin – makes 6 mini cakes.
Base
- Soak dates in hot water for 10 minutes.
- Blend almonds, desiccated coconut, coconut oil, dates and salt until crumbly.
- Press into bottom of tin with hands.
Filling
- Soak cashews in hot water for a minimum of 10 minutes.
- Blend cashews and hot water until smooth.
- Add coconut oil, frozen banana and vanilla extract, blend until completely combined.
- Pour on top of base.
- Set in fridge for 6+ hours.
Topping
- Blend strawberries until pureed.
To Serve
- Use fresh strawberries to decorate and serve with strawberry puree.
CHEESECAKE | VANILLA | STRAWBERRY | ALMONDS | DESICCATED COCONUT | COCONUT OIL | DATES | CASHEWS | BANANA | EASY
Shop ingredients
affiliate links – please read my disclosure here
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Coconut Oil – Vita Coco
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Almonds – Whole Foods
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Cashews – Whole Foods
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Desiccated Coconut – Whole Foods
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Dates – Whole Foods
Equipment you may need
Perfect paired with
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