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Food Monster - Recipes

Raw Raspberry Mint Cheesecake [Vegan,Gluten-Free]

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Bright and beautiful, this raw cheesecake would make a lovely addition to any table. Made primarily with coconut, cashews, mint, and raspberries, this cheesecake is as wholesome as it is decadent. Add as much or as little cashew cream topping as you desire.

Raw Raspberry Mint Cheesecake [Vegan,Gluten-Free]

Ingredients

For the Crust:

  • 8 dates, soaked and pitted
  • 2/3 cup raw almonds
  • 2/3 cup oats
  • 2 tablespoons coconut oil
  • 2 tablespoons shredded coconut
  • A dash of salt

For the Mint Filling:

  • 1 cup cashews, soaked for 2 hours and rinsed
  • 1/2 of 1 13.5-ounce can full-fat coconut milk, refrigerated overnight and coconut water drained
  • 1/3 cup coconut oil
  • 1/3 cup fresh mint
  • 2 tablespoons agave nectar
  • 1 tablespoon lemon juice
  • 1 teaspoon chlorella powder, for color (optional)
  • 10 drops peppermint essential oil or flavor extract
  • A dash of salt

For the Raspberry Filling:

  • 1 cup cashews, soaked for 2 hours and rinsed
  • 1/2 of 1 13.5-ounce can full-fat coconut milk, refrigerated overnight and coconut water drained
  • 1/3 cup coconut oil
  • 1/3 cup fresh raspberries
  • 2 tablespoons agave nectar
  • 1 tablespoon lemon juice
  • 1 teaspoon red beet powder, for color (optional)
  • 10 drops raspberry flavor extract (optional)
  • A dash of salt

For the Cashew Cream Frosting:

  • 1 cup cashews, soaked for 2 hours and rinsed
  • 1/3 cup coconut oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla bean powder
  • A dash of salt
  • Water, as needed

Preparation

To Make the Crust:

  1. Place almonds and oats in the food processor and process until a flour forms, set aside in a bowl.
  2. Place dates in the food processor and process until chunks remain.
  3. Add almond/oat flour including the rest of the ingredients, and process until a dough forms. This dough will not form into a ball but will stick together when pressed firmly.
  4. Line the bottom of a spring-form pan with parchment paper Place dough in the bottom and press firmly with hands or a spoon.
  5. Place in the freezer to set while making the filling.

To Make the Filling:

  1. Make the raspberry and mint filling separately.
  2. Place all ingredients in a blender and blend until smooth.
  3. Pour filling on top of crust and set in freezer while making the other flavor.
  4. Once the other flavor is made pour on top and fill pan until full.
  5. Place in freezer for 4 hours to set.

To Make the Cashew Cream Frosting:

  1. Place all ingredients in a blender and blend until smooth. To blend, add water as needed.
  2. Remove cheesecakes from freezer and spread frosting on.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Crowd-pleasing raw desserts and simple snacks.

Crystal Bonnet is a Raw Vegan Food Blogger and Food Photographer at Raw Revive, featuring vegan, high-raw recipes. Her passion led her to explore education as a raw vegan chef; completing courses through the Matthew Kenney Culinary School and The Raw Chef. Crystal now works on her blog, continues to take courses, sells her treats at farmer’s markets and prepares raw vegan meals for yoga/meditation retreats in the Canadian Rockies.


 

 

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56 comments on “Raw Raspberry Mint Cheesecake [Vegan,Gluten-Free]”

Click to add comment
Kate Good
1 Years Ago

I love raw vegan desserts, they are so easy to make


Reply
Ivano
1 Years Ago

Such a beautiful recipes


Reply
Kate Good
21 Jun 2016

:)

CollNed Todd
1 Years Ago

Looks great


Reply
Reika Harber
1 Years Ago

CollNed Todd


Reply
Best Known As Char
1 Years Ago

If they taste even half as good as they look... I'll take two please.


Reply
Julia Bedi
1 Years Ago

Olivia Maree


Reply
Camile Batistella D'Agostini
1 Years Ago

Nicole Marsano


Reply
Nicole Marsano
02 Jun 2016

beautifulllll!

Shannen Kershaw
1 Years Ago

Joanne Cooper-Kershaw


Reply
Shannen Kershaw
1 Years Ago

Glenn Kershaw


Reply
Marlene Ro
1 Years Ago

JitendraChhetri make this


Reply


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