Sunday, June 30, 2013

Raw Vegan Raspberry Cheese Cake (grain free, processed sugar free)

 Found this recipe at The Clean Dish.

Very good, gave some also to a friend and she's creasy about it (and also about the raw nutella, lols) So here it is exactly like on the site, the only thing different I did was to add 1 teaspoon of coconut butter in the topping. This was really easy and tasty!

Yields: 6 dessert glasses/jars 9.8 fl oz
Prep time: 40 mins
Ingredients for crust
1 ½ cups of sliced almonds
2 tablespoon unsweetened coconut flakes
3 large medjool dates, pitted
½ teaspoon vanilla extract
1-2 teaspoon water
pinch of salt
Ingredients for Filling
2 ¼ cups of raw cashew nuts
¾ cup water
¾ cup fresh squeezed lemon juice
3 tablespoon honey or agave nectar (used Maple syrup)
1 teaspoon vanilla extract
¾ cup coconut oil, melted 
Ingredients for Topping
1 cup raspberries (I used frozen raspberries) - I did not
2 tablespoon fresh squeezed lemon juice
1 tablespoon water
1 cup of the filling
Instructions for Crust
  • Soak dates in water for about 30 mins, then chop (I used the date paste I have, like 2 big tablespoon)
  • Combine almonds and coconut flakes in a food processor and pulse until you have a crumbly texture
  • Add dates, vanilla extract, water and salt and process until well combined
  • Divide the dough between 6 dessert glasses and press to the bottom of the glass
Instructions for Filling
  • Blend cashews, water, lemon juice, honey, vanilla extract and coconut oil in a blender until you have a smooth texture. Make sure the texture is not gritty! (I decided to soak the cashews before, even if the recipe doesn't mention it, if you have a regular blender it might help you get the right texture)
  • Set aside 1 cup of the filling and divide the rest between your dessert glasses with the crust
  • Place glasses in freezer while making the topping
Instructions for Topping
  • Combine the filling that you have set aside with raspberries, lemon juice and water in a blender and blend until creamy and smooth.
  • Divide the raspberry filling between your dessert glasses and place glasses back in the freezer for 1h, then transfer to the refrigerator for another 1-2h before serving (make sure the middle is cold but not frozen or else leave in the refrigerator until defrosted).

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