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I’m not sure what I can say to introduce this new raw cake other than, its by far my favorite raw cake that I have ever made! It's not too sweet, light in texture, and rich with caramel tones from the mesquite and baobab powder, two raw superfoods. I love making cakes with superfoods as they really do become something medicinal, not just delicious!

Raw Lemon and Baobab Cheesecake With Mesquite Caramel Topping [Vegan, Gluten-Free]

$2.99
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Serves

2

Ingredients You Need for Raw Lemon and Baobab Cheesecake With Mesquite Caramel Topping [Vegan, Gluten-Free]

Crust:
  • ¾ cup of desiccated coconut
  • ¾ cup of flaked almonds
  • ¾ cup of soft dates
Topping:
  • 1 cup of soaked cashews
  • 2 ripe bananas
  • 1 lemon- juice and zest
  • 5 drops of vanilla flavor liquid stevia
  • 2 teaspoons of baobab powder
  • ¼ cup of coconut oil
Additional Ingredients:
  • ¼ cup of soft dates
  • ½ a banana
  • 2 teaspoons of mesquite powder
  • 2 teaspoons of coconut oil

How to Prepare Raw Lemon and Baobab Cheesecake With Mesquite Caramel Topping [Vegan, Gluten-Free]

Crust:
  1. Place all ingredients in a food processor and processor until the mixture comes together but so that it retains some texture.
  2. Pat this crust down into two small round 5 inch spring-form cake tins and place in the fridge while you make the topping.
Topping:
  1. Blend all ingredients in a high-speed blender until very smooth and creamy.
  2. Pour half of the mixture out evenly into the two cake tins and place them back in the fridge.
  3. Leave the remainder of the mixture in the blender and add the additional ingredients.
  4. Blend until very smooth and creamy and then pour this mixture evenly onto your two cakes.
  5. Place in the freezer for at least 3 hours to set.
  6. You can do this recipe to make one cake in a larger cake tin, I just like making smaller size cakes! These small cakes serve 2 or 3 people generously!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

The cakes will keep in the freezer for a couple of weeks or in the fridge for 5 days.



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About The Author

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Kelly Fielding

See My Recipes

Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has traveled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live simply, mindfully and sustainably.
Her work is regularly published in print media and online, as well as her own website, Raw By Nature, which offers vibrant nourishing recipes and information about plant-based living. A gypsy heart and lover of nature, Kelly finds inspiration in the world around her and translates her visions into whimsical stories and edible creations

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