Best Vegan Raspberry Cheesecake Recipe
Ingredients
Ingredients
- 135 g coconut milk
- 155 g raspberries
- 155 g raw, skinless almonds
- vanilla
- 205 g raw cashew nuts
- 65 g coconut oil
- 75 g agave syrup
- 130 g pitted dates
- 35 g lemon juice
- 1 block vegan cooking chocolate
- extra raspberry to serve
Instructions
Preparation
- Soak cashew 5hrs in water.
- Add hot water over the dates.
- Add almonds to Thermocook speed 6 / 7 seconds.
- Add 25g coconut oil and dates. Mix on speed 5 / 20 seconds.
- Pour the mixture into a round baking tray and let set in the freezer.
- Add cashew nuts without the water into Thermocook and blend on speed 10 / 10 seconds.
- Add lemon juice, the rest of the coconut oil, raspberries, vanilla, coconut milk, and the agave. Mix on speed 10 / 1 minute.
- Get the cake out of the freezer and pour the raspberry mix over the mould and put it back in the freezer.
- Melt dark vegan choc and pour on top, add as many raspberries as you like! Pop back in the freezer.
- When ready to serve, leave it out for 20 minutes so it gradually defrosts and is easy to cut!
- Enjoy!!!
Tried this recipe?Let us know how it was!
