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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