Raw Vegan Antioxidant Cheesecake With Fresh Fruits Recipe.

healthy vegan raw cheesecake
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Satisfy Your Sweet Tooth With This Delicious Raw Vegan Cheesecake.

Author HolisticLifebyKate

Prep Time:  15 minutes

Chill Time: 4 hours

Servings:  8 slices

Ingredients:

Cake Crust:

  • ⅔ cup of almonds
  • cup of walnuts
  • 1 cup of Medjool dates
  • ½ cup of dried figs
  • 1 tbsp of flax seeds
  • 1 tbsp of chia seeds
  • 2 tsp of organic shredded coconut (unsweetened)  
  • ½ tsp of cinnamon
  • pinch of Himalayan pink salt
  • splash of water to help blend

Cheesecake Cream:

  • ¾ cup of raw cashews, soaked overnight
  • ½ cup of coconut milk
  • 2 tbsp of organic shredded coconut (unsweetened)
  • 2 tsp vanilla extract
  • 2 tbsp of organic maple syrup or raw honey (non-vegan version)

Topping:

  • 2 cups of (antioxidants!) fresh blueberries, raspberries, blackberries
  • 1 tbsp of goji berries

Instructions:

To make the crust:

  • Blend the ingredients for the crust in a food processor until sticky crumbles form. Add more water if needed. Press crust into a parchment-lined 6″ springform pan. Put the crust in the freezer.

To make the cheesecake layer:

  • The night before, soak cashews in a bowl of water with a pinch of Himalayan salt. The next day, drain and rinse.
  • Place all cream ingredients in food processor and blend for several minutes until smooth.
  • Pour the cream into the pan on top of the crust, and spread evenly.
  • Cover and freeze again your cheesecake for at least 3 hours to firm up and then transfer to the fridge for a couple more hours.

Serving:

  • Let your cheesecake stay in the room temperature for about 10-15 minutes
  • Top with berries.

Buon appetito!

Stay positive

Eat mindfully

xx Kate

Remember to

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Hey, I’m Kate. I am a blogger with a holistic & mindful approach to life. If I am not here it’s because I’m enjoying my creamy cappuccino in one of my favourites coffee shops… 😎

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