Basic Raw Vegan Cheesecake Recipe - 2 Bases

Like I promised, here is the basic cheesecake recipe with two different bases. Making raw vegan cheesecake is not for the faint of heart but it's definitely worth it. Especially in the summer, it's the perfect cake. We also take it out of the freezer and eat it like ice cream on the couch sometimes.

In the following you will find the recipe for:

a) the basic cashew filling that you can make with any fruit you feel like (lime, blueberry, strawberry...)

b) a chocolatey cake base

c) a marble almond base

You definitely need a mixer/blender to make raw vegan cheesecakes!

Basic Cashew Filling:

• 4 cups cashews (soaked for 3 hours in water)

( optional: substitute 1 cup of cashews with 1 cup macadamia nuts)

• around 200g fruit of your choice (e.g. blueberries)

• --> for lime cheesecake please use this recipe: https://spiritspice.wixsite.com/spiritspice/post/raw-key-lime-pie-roh-veganer-limetten-k%C3%A4sekuchen (macadamias nuts can be substituted with cashews)

• 10 tbsp lemon juice (or more, taste and see :)

• 1/2 cup maple syrup (or more, just taste it and see how sweet you like it - I'm usually team more :-P)

• 3 generous pinches of sea salt (taste to see if you need more)

• 2 tbsp coconut flakes

• 4 tsp vanilla extract

• if you want the cake to hold its form: add 1/2 cup melted coconut oil, if you don't care or eat it as ice cream, you don't need to add coconut oil

--> Really taste the filling and see if you want more maple syrup, salt , vanilla extract, lime juice...Trust your tastebuds and don't settle :P

Decorate with fruit of your choice after freezing and add toasted coconut shreds

Chocolatey Cake Base

• 120 g coconut flakes

• 120 g walnuts (shredded/cut into small pieces)

• 6 tablespoons cocoa

• 4 tablespoons coconut oil

• 2 tablespoons honey or maple syrup

• pinch of salt

Marble Almond Base

• 1 cup cashews (or macadamia nuts)

• 1 cup shredded almonds/ almond flour/ almond meal

• 6 medjool dates (cut into small pieces and squished with fork or use hand blender)

• 2 tbsp melted coconut oil

• 1 tbsp shredded coconut

• 2 pinches of salt

• 1 tsp maple syrup (or more, just taste)

Make the base/crust first. Mix well. Press the base into the baking pan/ tupperware. Freeze while you prepare the filling.

Blend all ingredients in a mixer/blender. If you need more fluid to do that, just add some plant milk. No big deal. Always taste if you like it that way!

Pour the filling on the cake base into the baking pan/ tupperware...

Freeze the whole thing. Take out of the freezer 1 hour before serving cake, less if you want it as ice cream or ice cream cake. Decorate with fresh fruit and toasted coconut if you want to.

BON APPETIT!

#realfood #rawvegan #dairyfree #glutenfree #paleo #lowcarb #healthyfats #industrialsugarfree #nutritious

P.S. Yes, dates are so sticky and annoying.

You can also order these cakes from me in Germany or Canada (depending on if I'm there. I can also send them in the mail and they last a while when frozen). Or come try them at one of my retreats @moongirlsretreats.

https://linktr.ee/spiritspice

LOVE,

Annie