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!
Lemon lovers rejoice! If I call it lemon, then lemon it shall be. I'm not one for just squeeze of lemon in my citrus sweets. With its piquant, bold ta..
[vc_row][vc_column][vc_column_text css=""]Recipes often serve as a starting point for creativity, whether they’re shared by loved ones, inspired by ..
Studded with nuts and bejewelled with pomegranate, this vegan dish is as aesthetically pleasing as it is tasty. The musky spices and fragrant fresh co..
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