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We make various flavours of raw cheesecakes but this strawberry and vanilla raw cheesecake is a favourite.

For vegans and anyone who struggles to digest dairy – creamy desserts can feel like a distant memory. All this can be changed by soaking cashew nuts (if you’ve not tried this before trust us) and using coconut cream.

Preparation Time -45 minutes

Total time to makes – 5 hours

Ingredients

For the base
200g oats (gluten free oats if required)
200g almonds
200g dates
100g desiccated coconut
100g coconut oil
50g cacao powder

Cheesecake layers
Vanilla (in fridge for 2 hours)
250ml coconut cream
200g cashew nuts, soaked overnight in water
100g melted coconut oil
60ml maple syrup
1 tsp. vanilla extract

Strawberry
400g of fresh strawberries
300g cashew nuts, soaked overnight in water
250ml coconut cream
125ml of melted coconut oil
60ml maple syrup
1 tsp. vanilla extract

Method

Weigh out 200g of cashew nuts into a jar or bowl and pour over cold water to about 3cm over the top of the nuts. Seal the top or cover with cling film. Repeat in a second jar with 300g of cashew nuts, cover with water and seal. Set to one side to soak (ideally overnight) or for a minimum of 4 hours. The nuts give a more creamy result the longer you leave them. Rinse with water before using.

You will need roughly a 20cm x 30cm loose-bottomed tin. Line the sides with baking paper or grease with coconut oil.

To make the base
Put the almonds into your food processor and blitz for a minute, add the oats and pulse for 30 seconds. Add the cacao powder, desiccated coconut, dates and coconut oil. Blend for a few minutes until the base mix is combined and binds when you press the mix together with your fingers.

Tip the mix into the lined base and using your hands firmly press down until you have an even, level layer. Place into the fridge to firm.

To make the vanilla layer
In a saucepan melt the coconut oil over a low heat. Once the coconut oil has melted remove from the heat and set to one side.

Tip the 200g jar of soaked cashew nuts into a sieve and rinse thoroughly. Add the rinsed cashews to the food processor with the coconut cream and vanilla extract, blitz together until the mix becomes smooth and creamy. Pour in the coconut oil, maple syrup and pulse again in the food processor until combined.

Remove the base from the fridge and check it is firm, pour over the vanilla cheesecake mix and spread evenly across the base – a gentle side-to-side shake can help. Return to the fridge and allow to set for 2 hours.

To make the strawberry layer
In a saucepan melt the coconut oil over a low heat. Once the coconut oil has melted remove from the heat and set to one side.

Tip the 300g jar of soaked cashew nuts into a sieve and rinse thoroughly. Then add the cashews to the food processor, with the coconut cream, vanilla extract and blend until the mix is smooth. Tip in the strawberries and blend until smooth and creamy then
pour in the coconut oil, maple syrup and blend again until all combined and smooth.

Remove the base layers from the fridge. Check that the vanilla layer is firm to a light touch. Then pour over the strawberry layer and gently spread until level and smooth. Return to the fridge for a minimum of 2 hours.

To decorate the strawberry and vanilla raw cheesecake – melt some good quality dark vegan chocolate in a glass bowl sat over a small pan of simmering water. Drizzle the chocolate over the top of the cheese cake. Add delicious fresh strawberries, slice and serve, with more chocolate drizzle.

The strawberry and vanilla raw cheesecake will store in the fridge for up to 3 days.

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