Raw Cheesecake
At Stem + Glory our raw desserts are an absolute winner, and one of our best sellers. Cashew nuts are a really versatile ingredient; once soaked and blended they make the most deliciously creamy desserts. We vary our cheesecake according to the seasons, and you can easily adapt this yourself. This one uses vanilla with berry compote and fresh berry garnish, but you can easily add 150g frozen berries to the cheesecake mix, or banana + blueberry, raspberries, or even cocoa.
Courtesy of Stem & Glory
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Total time
60
Meal
- vegan-desserts
Servings
12
Ingredients
For the base
- 110g cashews (can also use almonds)
- 100g desiccated coconut
- 265g pitted dates
- 30g coconut oil, melted
- 2.5g vanilla powder (or extract)
- 60ml water
- 5g cocoa powder
For the filling
- 720g cashews
- 220g maple syrup
- 100ml lemon juice
- 220g coconut oil (melted)
- 90ml water
- 5g vanilla powder (or extract)
- Pinch sea salt
- 15g soy lecithin
Instructions
For the base
- Soak the cashews (or almonds) in water for 15 minutes.
- Drain and discard the water then add the cashews (or almonds) and all the remaining ingredients to a food processor and pulse until a sticky, crumbly mixture is made.
- Line a 25cm springform tin with baking paper. Transfer the mixture into the tin and flatten the base evenly.
- Press down well and smooth over using the back of a spoon.
For the filling
- Soak the cashews in hot water for 15 minutes.
- Drain and discard the water then dd the cashews and all the remaining ingredients, except the soya lecithin, to a blender.
- Blend until a smooth and viscous liquid has formed. If your blender is low powered, this may take 10 minutes or more.
- Thoroughly stir the lecithin into the liquid then pour the filling over the base.
- Leave the cheesecake in the fridge to set or freeze (if freezing, leave it out for an hour to defrost before serving).
To serve
- We serve ours with some berry compote… drizzle this over the top of the cheesecake before freezing. When ready to serve, garnish with fresh berries.
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