Raw Vegan Raspberry "Cheesecake"
- Minutes to Prepare:
- Number of Servings: 15
Ingredients
Base:10 plain digestive biscuits or vegan Graham crackers1 cup raw almonds0.5 cup pitted dates1 tbsp virgin coconut oil8 raspberriesFilling:2 cups pre-soaked raw cashew nuts1 cup pre-soaked raw almonds0.5 cup agave, maple syrup or honey3 cups raspberries (I used slightly thawed frozen ones)0.25 cup cold water1 tbsp virgin coconut oilExtra raspberries for decoration
First pre-soak the cashew nuts and almonds for your filling in spring water for a couple of hours.
Next, place your nuts into a blender and process until broken down, but not into powdered crumbs,it’s great when you leave the nuts in small pieces, so that they show themselves off at the base when you slice into the magic of it. Now place the nuts in a bowl, and set aside for a few moments.
Next, process your biscuits into crumbs, and add them with the almond pieces into a bowl.
Now it’s date time ! Process your pitted dates in the processor until they form a paste. Then add in the berries and the coconut oil.
Now, add your nuts and biscuit crumbs to the processor and process for 5 seconds – you need only pulse it for 3 seconds just to mix it – we don’t want a paste here. Then transfer the mixture into your tin base, pressing it down as evenly as you can. Now let’s go make the filling.
Very easy – just give your processor a clean-up, add the nuts, and process into crumbs. Then add the remaining ingredients, and process until smooth – taste for sweetness.
Spoon this mixture onto your biscuit base, and even out with your spatula.
Last touch is the rasberries. Make sure that you decorate them as befits your liking.
Place in the refrigerator for 24 hours before taking out and cutting it – it cuts beautifully after a day. Enjoy !
Serving Size: 15 pieces
Next, place your nuts into a blender and process until broken down, but not into powdered crumbs,it’s great when you leave the nuts in small pieces, so that they show themselves off at the base when you slice into the magic of it. Now place the nuts in a bowl, and set aside for a few moments.
Next, process your biscuits into crumbs, and add them with the almond pieces into a bowl.
Now it’s date time ! Process your pitted dates in the processor until they form a paste. Then add in the berries and the coconut oil.
Now, add your nuts and biscuit crumbs to the processor and process for 5 seconds – you need only pulse it for 3 seconds just to mix it – we don’t want a paste here. Then transfer the mixture into your tin base, pressing it down as evenly as you can. Now let’s go make the filling.
Very easy – just give your processor a clean-up, add the nuts, and process into crumbs. Then add the remaining ingredients, and process until smooth – taste for sweetness.
Spoon this mixture onto your biscuit base, and even out with your spatula.
Last touch is the rasberries. Make sure that you decorate them as befits your liking.
Place in the refrigerator for 24 hours before taking out and cutting it – it cuts beautifully after a day. Enjoy !
Serving Size: 15 pieces
Nutritional Info Amount Per Serving
- Calories: 314.2
- Total Fat: 20.6 g
- Cholesterol: 0.0 mg
- Sodium: 31.9 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 5.2 g
- Protein: 7.6 g
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