August 19, 2015

Raw Vegan Raspberry Cheesecake

In 2013 I made my first raw cheesecake.... & it turned out bad haha. It tasted ok but looked hilarious.

I used the wrong mixer & didn't mix the cashews long enough. 

But at that time I was very proud of my cheesecake bites. 

Kinda embarrassing lol. 

But now, look at this yummie thing I made the week before my pop up Cafe: 



Mmmmmhh!! 

I also made another raw cheesecake with chocolate. I don't know if I took any pictures of it?! Aww! 

Oh and I got those measuring cups from my sister, that's why my recipe is written in cups (and in grams when I didn't forget to use the kitchen scale..sorry).


Crust Ingredients

1 cup pitted medjool dates
1/2 cup dried apricots (75 grams)
1 1/2 cups cashews (225 grams)
2 tbs coconut oil
vanilla
salt
1/8 cup hemp seeds


Filling Ingredients

3 cups cashews (450 grams)
1/3 cup coconut oil
1/2 cup maple syrup
vanilla
salt
water
100 grams frozen raspberries


 Decoration

cashew butter
almond butter
raspberries






Directions

1. Soak cashews (for the filling) for 3 hours in water.

2. Throw the dates, apricots & crust-cashews in a food processor or 
high speed blender. Pulse until everything is well processed. Add 
hemp seeds, coconut oil, salt and vanilla and blend again. 

3. Now press the crust-mixture down into the pan like this: 





And put it into the fridge!

4. Time for the filling! Throw all ingredients except the raspberries 
into a high speed blender and just blend!! Add water if 
necessary...as little as possible!! Blend until creamy :)




5. Fold raspberries into the cashew mixture and pour it on the crust.




6. Place cheesecake in the freezer for at least an hour. 

7. A half-hour before serving take it out and drizzle cashew butter and
almond butter on top. The nut butter freezes immediately and just looks awesome! Decorate with fresh raspberries and serve! VoilĂ !




xox TBB

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