Vegan Raspberry Cheesecake with Granola Crust
Ingredients
Crust dry
- 1/3 cup (45g) rolled oats
- 3 Tbsp. (35g) rice flour
- 1/4 cup (40g) raw almond
- 4 Tbsp. coconut sugar
- 1/8 tsp pink salt
Crust wet
- 3-4 Tbsp. melted coconut oil
- 1 Tbsp. maple syrup
Raspberry filling
- 3/4 cup (100g) raw cashews (soaked 4-5 hours and rinsed)
- 1/2 cup (50g) raspberries
- 1/2 cup (120ml) coconut cream
- 3 Tbsp. melted cacao butter
- 4 Tbsp. agave or maple syrup
- 1 Tbsp. lemon juice
- 1/2 tsp pitaya powder (optional for colour)
- 1/4 tsp vanilla paste
- Pinch of pink salt
Preparation
Preheat oven to 170C (340F). Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.
Add every wet ingredient for the crust into the food processor and process until it becomes like wet sand. If the mixture is too dry, add 1 tsp or more if necessary of melted coconut oil.
Press the mixture against the sides and the bottom of the mould. Bake it for about 20 min or until golden brown. Let it cool.
While cooling the crust, put every ingredient for the raspberry filling in a high-speed blender and blend well. Add more sweetener or lemon juice if you need. Layer it over the crust, and freeze it overnight. Transfer leftover filling into a small bowl and put it in a fridge.
Take out the cake from the mould. Transfer the leftover filling to a piping bag with a star shaped nozzle and pipe onto the top.
