Raspberry Vegan Cheesecake

Raspberry Vegan Cheesecake

Ingredients

    Crust

•     3/4 cup walnuts
•     3/4 cup almonds
•     3/4 cup dates, soaked*
•     3/4 cup desiccated coconut

    Filling

•     2 cups raw cashews, soaked*
•     1/3 cup plus 1 Tbspn lemon juice
•     1/2 cup coconut cream
•     2 Tbspn maple syrup
•     1 tspn vanilla extract

Topping

 

•     2 cups raspberries, frozen
•     1/2 cup dates, soaked*
•     2 Tbspn raspberries to add on top

Instructions

1. First of all soak the cashews and dates.
2. Line the bottom of a a 9” spring-form pan and grease the sides with coconut oil.
3. Blitz all of the ingredients for the crust in a food processor until you have a dough like consistency. If you scoop out some of the ingredients then it should hold together in a ball, this is how you know it is done. Scoop out the crust and place on the bottom of the pan and press down to ensure base is even.
4. Place the crust in the freezer while you make the rest of the cheesecake. Rinse out your food processor.
5. Next blitz all of the ingredients for the filling in a food processor. You want this to be nice and creamy so use the strongest setting and blend it until it is nearly looking like a very thick smooth liquid. The time it will take will vary depending on the strength of your food processor.
6. Once smooth pour over the crust and smooth out so you have an even layer. Place back in the freezer and freeze for 1 hour, then start the topping.
7. For the topping add the dates into the food processor and blitz until you have a smooth paste. Add the frozen raspberries and blitz until they are crushed, blended and smooth, it should be like a thick pulpy liquid. This may take anywhere between 3-5 minutes depending on the strength of your food processor. Place in the freezer for 30 minutes.
8. Top with fresh raspberries, or if you are using frozen then leave them out prior to doing the topping for 15-20 minutes to thaw.
9. Run a knife under hot water to cut into slices and serve.

Notes

1. To soften the cashews you have two options: Either soak in cold water for 4 hours to overnight - overnight is best. Or in very hot water for 20 minutes. Then rinse, drain and pat dry with a paper towel. Soak dates in warm water for 10 minutes, rinse, drain and pat dry with a paper towel.

Credit by lovefoodnourish.com