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
• ⅔ 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