![Raw Raspberry Cheesecake (No Expensive Appliances Necessary!) [Vegan, Raw, Gluten-Free]](https://7gigzxopz0uiqxo1-zippykid.netdna-ssl.com/wp-content/uploads/2015/03/cheesecake.jpg)
In an ideal world we would all have expensive appliances like Magimix food processors and Vitamix blenders to use, but I realize not everyone can afford them, or have a place to store them. You don’t always need these items to create awesome vegan dishes! This raw vegan raspberry cheesecake is a perfect example of being able to make awesome stuff with a lack of equipment. Just a garden variety food processor and freezer are all you need. I like to serve this raw cake with a handful of raspberries blended up with a couple of tablespoons of maple syrup.
Raw Raspberry Cheesecake (No Expensive Appliances Necessary!) [Vegan, Raw, Gluten-Free]
Serves
12
Ingredients
For the Base:
- 2 cups almonds
- 1 cup dried dates
- Sprinkle of desiccated coconut
For the Filling:
- 3 cups chopped cashews, soaked for 2 hours
- 1/2 cup lemon juice
- 1/2 cup raw agave nectar
- 3/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 cup fresh/frozen raspberries
Preparation
- To make the base, soak the dates in some warm water for 10 minute. Squeeze out excess water then process dates and nuts in a food processor until it clumps together.
- Sprinkle coconut onto bottom of 9” spring form cake tin. Press crust into the cake tin on top of the coconut.
- Blend cashews, agave, coconut oil, vanilla, salt, lemon and raspberry’s together until super smooth. Pour in mixture on top of crust and smooth the top level with a spatula. Place in the freezer for a few hours before serving until firm.
- Let cake thaw in the fridge for 15-20 minutes before serving.
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Raspberry
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Nutritional Information
Total Calories: 5894 | Total Carbs: 352 g | Total Fat: 449 g | Total Protein: 136 g | Total Sodium: 2882 g | Total Sugar: 226 g
(Per Serving) Calories: 491 | Carbs: 29 g | Fat: 37 g | Protein: 11 g | Sodium: 240 g | Sugar: 19 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
This looks amazing, I\’m going to try make this. Can I replace the dates with something else ? Something that will still combine together and taste good?
:)
Delicious but the recipe for the filling is difficult to follow. Chopped the cashews and then soaked (or should I have soaked then chopped?). I used frozen raspberries that I let sit out for about a 1/2 hour. When I blended the ingredients together (with a food processor. Not clear what to use), the coconut oil clumped up because the batter was so cold. Had to set the bowl in a pan of hot water to melt coconut oil. This should have been addressed in the recipe.