Cake! Of the raw strawberries and cream kind! Oh me, oh my! I’ve been making raw cheesecakes for my local cafe and this baby + my raspberry variation (same recipe as below, I just change the berry type…shhh!) usually sell out the day I deliver them. I’ve been promising to share the recipe for a while now, so here it is…enjoy and feel free to mix it up with your own flavour combos!
Gluten-free, dairy-free, vegan
Serves 10
Base:
1½ cups pitted Medjool dates (soaked in warm water for 10 mins)
1½ cups of mixed raw almonds & macadamias
Filling:
3 cups raw cashews, soaked overnight then drained
½ cup of lemon juice
⅔ cup coconut oil, melted
1¼ cup full-fat coconut milk
1 cup maple syrup
1 vanilla bean
2 cups of fresh or frozen strawberries (or raspberries!)
1 additional tablespoon of maple syrup
Directions:
Cashew nuts – The delicately flavored cashew nut is the perfect replacement for the ‘cheese’ in raw vegan cheesecakes. When soaked and blended, they produce a creamy and silky taste and texture…the necessary requirements for any good cheesecake. Cashew nuts are packed with energy, antioxidants, minerals and vitamins that are essential for good health. And hey, if we can have cake and good health in one bite, we’ll take it!
The first of October was World Vegetarian Day and the first of November is World Vegan Day. And if the word ‘vegan’ is a first for you, it means y..
#vegan #glutenfree #dairyfree A natural, easy-to-make protein bar that the whole family can enjoy? Yes, please! These bars are a peanut butter love..
You’d be hard pressed to walk into a supermarket these days without spotting the words ‘Gluten-Free’ proudly positioned on packaging, jumping ou..
Access to New Zealand's largest resource of health and wellness information, with regular updates sent to your inbox. PLUS, be in to win great giveaways and access members-only discounts.
This will close in 35 seconds
Community