If you know me, you know my food tastes amazing but….. I can sometimes be a little ummmm lacking in the presentation department but not this time!! I actually took this photo too! Boom!!!
| RAW VEGAN RASPBERRY CHEESECAKE |
Who would have thought that a sugar free, dairy free and 100% whole foods recipe for a cheesecake would be so AMAZING!! This is definitely one that will surprise your tastebuds and also your food critics. I dare you to not tell them the ingredients and have them guess.
This recipe is really easy, you just need a good quality blender or food processor to blend the cashews to a nice creamy consistency.
1 1/2 cups of raw macadamias
1/2 teaspoon sea salt
1/2 cup dates
1/4 cup shredded coconut
Blend until it forms a dough like consistency and press into the base of a round cheesecake tin.
3 cups raw cashews (soaked for a minimum of 6 hours)
3/4 cup fresh lemon juice
3/4 cup maple syrup
3/4 cup coconut oil
1 vanilla bean
1/2 cup water
Blend until a smooth and creamy consistency, you may need to add a little extra water for it to blend properly. Then pour it over the base and place in the freezer to set for approximately 4 hours.
You can either place whole raspberries over the top of the cheesecake, like I have in this pic, or you can make a raspberry sauce to pour over the top.
2 cups of fresh or frozen raspberries
1/2 cup of dates
Blend together into a nice sauce. You can either serve the topping fresh on the side of each slice, or pour it over the top and freeze.
One taste of this and you will definitely be coming back for more!!! And the best thing is, it is 100% Tribal Wellness approved
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