Brief Description
This raw vegan cheese
cake will leave you not feeling bloated or on a sugar high but energized with
its abundance of vitamins and minerals especially magnesium and B3 from the
nuts, cocoa or cacao powder and some antioxidants from goji berries.
I am always one for simple, so this is
the basics of the cheesecake (which is more like an ice cream cake if you put
it in the freezer), so you can get a little creative with it too.
Cacao nibs add a lovely addition to the
centre on the toppings.
This was made for a large dish of 30cm
diameter so if your dish is less than this I would advise keeping the rest of
the base ingredients for another one- you don't want to have the base too thick
otherwise it makes the cake very rich. Keep the base to 1 cm thick.
Cook Time
Difficulty
Nutrition Facts
calories250 kcal
carbs25.00 g
sugar8.00 g
fat32.00 g
protein9.00 g
Directions
Drain and wash cashews from the water
and add to the food processor. Press on and blend for around 30seconds before
feeding the unsweetened almond milk bit by bit or you can use coconut milk as
an option (just makes it richer in calories) through the processor tube. The
mixture should start to become more liquefied (you don't want it runny though).
Then while processor is still going, add the vanilla essence, Natvia, coconut
oil and lastly the cocoa or cacao powder. The mixture should be a mousse type
of consistency.
Take out the base from freezer and pour
in the filling, using a spatula smooth it around.
Place back in freezer for 10mins to
harden a little (the coconut oil will do that) and then slice up the
strawberries to place on top with some slithered almonds.