Raw Vegan Cheesecake Recipe // Radiantly Raw Lifestyles
Make 8 to 12 slices
For the crust:
2 cups raw almonds, dry
5 to 7 dates, pitted
1 1/2 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 teaspoon salt
For the filling:
3 cups cashews, soaked for 2 hours
1 cup young coconut meat (can be omitted if it’s not available)
3/4 cup lemon juice
2/3 cup coconut oil
3/4 to 1 cup coconut sugar
1/4 cup maple syrup (optional)
2 teaspoon vanilla extract
1/2 to 1 teaspoon salt
1 cup raspberries or other favorite berry for topping
Place almonds, dates, coconut oil, vanilla and salt in a food processor and blend until a dough like consistency forms. Press into the bottom of a 9 inch spring form pan. Reserve some of the mixture for the middle layer of the cheesecake. The crust does not need to be thick. Once prepared, set the crust in the freezer.
In your blender, combine, cashews, coconut meat, lemon juice, coconut oil, coconut sugar, maple syrup, vanilla extract and salt. Blend well. You may find that you need a little water to make sure the mixture blends well. Just don’t over pour or the cheesecake will not set up as needed.
Pour half of the filling into your springform pan, then take our reserved crust and some berries and place over the filling. Continue pouring the rest of the mixture of the crust and berries. Top with berries and transfer to the freezer for two hours.