Do you find it is that time of year when it is really difficult to turn down dessert. I sure do! But, that doesn't have to be a bad thing. I'm excited to share one of our favourite recipes courtesy of our neighbours at Foodmatters! A raw vegan almond cheesecake made from nothing but absolutely delicious and healthy ingredients.
- 1 ½ cup nuts - almonds
- 1 cup shredded coconut
- ½ cup Medjool dates (about 6-8)
- 2 tbsp coconut oil
Raw Chocolate Layer
- 2 cups cashews, soaked overnight
- 1 cup coconut cream
- 1 tsp vanilla extract
- ¼ - ½ cup maple syrup
- 4 tbsp coconut oil
- 1/4 cup flaked almonds
- 1/4 cup shredded coconut
- Top with raw chocolate pieces or drizzle with raw chocolate (optional)
WHAT TO DO
Soak 2 cups of cashews overnight.
Line a spring form cake tin (we used one with 20cm diameter, you could also using mini cake molds or a square, rectangle tray)
Place all base ingredients into a food processor and blitz until fine and crumbly.
Press down evenly into your lined cake tin to cover the base. Place in freezer to set while you make the chocolate layer and filling.
To make chocolate layer, mix together maple syrup, cacao powder and coconut oil.
Remove your base from the freezer and pour on chocolate layer. Place back into the freezer for a few minutes while you whip up your filling.
Place all filling ingredients in a food processor and process until nice and smooth.
Remove base from freezer and pour over the coconut filling, smoothing out in an even layer.
Freeze cheesecake for at least 3 hours.
Keep cheesecakes in the freezer until 30-40 minutes prior to serving.
Just before serving lightly toast almonds and shredded coconut together. Top your cheesecake with this before serving.