Raw Raspberry Cheezecake

I thought it must be time for another blog post about the vegan cookery workshop I went on in Dorchester last weekend!

Unfortunately I don’t have a picture of the next recipe. We were offered a slice of this dessert as we arrived, and it seemed a bit rude to immediately whip out my phone and take a photo before talking to the workshop participants and leaders!!!

This was an absolutely delicious dessert and raw too! I would absolutely recommend that you try making this. Thanks a lot to Ani Phyo, from Ani’s Raw Food Kitchen:

The Real Cheezecake

1 1/2 cups macadamia nuts
1/2 teaspoon sea salt
1/2 cup pitted dates
1/4 cup shredded coconut

3 cups cashews
3/4 cup lemon juice
3/4 cup agave syrup
3/4 cup coconut oil
1 tablespoon vanilla extract (or 1 vanilla bean)
Water as needed

Raspberry sauce topping
2 cups raspberries
1/2 cup pitted dates

Make the crust by processing the macadamia nuts into small pieces with salt in the food processor. Slowly add dates and mix well.

Flour the bottom of a 9″ springform pan with the shredded coconut. Press crust evenly onto the bottom of the pan. Set aside.

Make the filling; blend cashews, lemon juice, agave, coconut oil and vanilla in your blender. Add just enough water to blend into a smooth cream. Pour into the springform pan and place in the fridge until firm.

Make the raspberry sauce by processing raspberries and dates until mixed well. It is important to use a food processor rather than a blender for this recipe otherwise the raspberry seeds will seem like sand.

Notes: To make this cake truly raw the agave syrup can be replaced with 3/4 cup of pitted dates and 1/2 cup of water.


5 thoughts on “Raw Raspberry Cheezecake

  1. Pingback: Raw Raspberry Cheezecake | The Vegan Green

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