Vegan Lemon raspberry "cheese"cake
- Number of Servings: 16
Ingredients
FOR THE CRUST2 cups raw almonds soaked overnight1/2 cup pitted dates (about 7 or 8). If the dates are dry, soak them in a bowl of warm water for 10 minutes1/4 cup non-sweetened coconut flakesFOR THE FILLING3 cups raw cashews soaked for three hours3/4 cup fresh Meyer lemon juice3/4 cup raw honey (Regular honey works if you don�t want to go 100% raw!)3/4 cup raw coconut oil (No need to warm, just use it straight out of the jar)1 teaspoon vanilla1/2 teaspoon Celtic sea saltFOR THE TOPPING1 bag frozen raspberriesChai spice to tasteHoney or dates to sweeten to taste1/4 cup apple cider or orange juice, if your mixture appears too thick
Crust:
Place almonds and dates in a food processor and mix until chopped and well incorporated. Cover the bottom of a 9-inch springform cake pan with wax paper, then with coconut flakes. Pour the almond mixture on top of the coconut flakes, spread out and mold into the cake pan.
Filling:To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla, and sea salt. Blend until smooth and adjust to taste. For best results, use a powerful, high-speed blender! Pour mixture on top of the �crust� and carefully tap the pan no the counter to release any air bubbles.
Topping:Place honey, berries, and cider or juice in a high-speed blender and process until smooth. Pour over �cheese� mixture.
Place the pan in the freezer for at least three hours or overnight. Before serving, place on counter to thaw slightly. Best served semi frozen, soft enough to run a serrated knife through.
Serving Size: 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user SARADORGAN.
Place almonds and dates in a food processor and mix until chopped and well incorporated. Cover the bottom of a 9-inch springform cake pan with wax paper, then with coconut flakes. Pour the almond mixture on top of the coconut flakes, spread out and mold into the cake pan.
Filling:To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla, and sea salt. Blend until smooth and adjust to taste. For best results, use a powerful, high-speed blender! Pour mixture on top of the �crust� and carefully tap the pan no the counter to release any air bubbles.
Topping:Place honey, berries, and cider or juice in a high-speed blender and process until smooth. Pour over �cheese� mixture.
Place the pan in the freezer for at least three hours or overnight. Before serving, place on counter to thaw slightly. Best served semi frozen, soft enough to run a serrated knife through.
Serving Size: 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user SARADORGAN.
Nutritional Info Amount Per Serving
- Calories: 463.1
- Total Fat: 33.0 g
- Cholesterol: 0.0 mg
- Sodium: 80.2 mg
- Total Carbs: 41.0 g
- Dietary Fiber: 4.4 g
- Protein: 8.3 g
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