Vegan Raspberry Cheesecake
Ingredients
- crust:
- 1 &1/4 cup oats
- 1 &1/4 almonds
- 2 tbsp coconut sugar
- 5 tbsp coconut oil, melted
- big pinch of salt
- filling:
- 1 cup raw cashews (soaked in boiled water for half an hour)
- 1 cup coconut cream (the thick part at the top of a can of full fat coconut milk when you open it)
- 2 lemons, juice & zest
- 1 cup frozen raspberries
- 1/4 cup maple syrup
- 1/2 tbsp coconut sugar
- 2 tbsp water
Preparation
Pre-heat your oven to 175c & line a 9” square tin with parchment
Add all of the crust ingredients, except for the coconut oil, to a food processor or high speed blender
Blitz to a fine crumb & then transfer to a mixing bowl & slowly add coconut oil until a dough forms that when you pinch it, it sticks together
Press the dough into your tin making sure its as compact as possible
Bake the crust in the preheated oven for 20 mins and then take out and let cool slightly
Transfer all of the filling ingredients except the water & coconut sugar, into a blender & blitz until smooth & creamy
Pour the mixture into the cooled baked crust
Put the whole thing in the freezer for 3-4 hours & then remove, allow to thaw ever so slightly for about 20 mins & garnish with fresh fruit (or as you please) store in the fridge and enjoy !!
