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Cheesecake

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.

 

Ingredients

Cheesecake

Raw Cheese cake

Healthy Recipes

almond meal


2 cups

coconut


1cup

goji berries


1/2 cup

Natvia


1/2 cup

water


1/4 cup

coconut oil


3/4 cup

raw cashews


3 cups

Almond milk


1 cup

vanilla essence


2tsp

Natvia


3/4 cup

coconut oil


3/4 cup

cocoa powder


2-3Tb

Cook Time

0 hrs : 50m

Difficulty

7/10

Makes / Serves

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. 


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