Raw Vegan Raspberry Cheesecake Slice

This Raw Vegan Raspberry Cheesecake Slice is divine and looks gorgeous served up to friends and family or for special occasions. The layers not only look good but work well together - a semi crunchy nut base topped with layers of sweet berry and coco-nutty goodness.

As much as I love beautiful raw desserts, just keep in mind it is designed as a “treat”, something you would have a small amount of on occasion. Regardless of the fact that it is made with healthy nourishing (raw and vegan) ingredients its also very calorie dense. Whilst I don’t advocate counting calories we still need to be mindful of the food we eat and what is in it. I live a balanced life and enjoy healthier treats like this, but I only eat them occasionally not weekly or daily.

You will need a high powered food processor for this recipe as well as time to make ahead as you need to freeze it in between each layer.

Raw Vegan Raspberry Cheesecake Slice
Raw Vegan Raspberry Cheesecake Slice

Raw Vegan Raspberry Cheesecake Slice

This Raw Vegan Raspberry Cheesecake Slice is divine and looks gorgeous served up to friends and family or for special occasions. The layers not only look good but work well together - a semi crunchy nut base topped with layers of sweet berry and coconutty goodness.

Makes: 20 mini slices

Raw

Prep time:

Cook time:

Ingredients:
    Base
  • 1 cup medjool dates, pitted
  • 1 cup raw buckwheat groats
  • 1/2 cup shredded coconut
  • 1 tbls raw cacao
  • 1-2 tbls water

  • Filling
  • 2 + 1/2 cups raw cashews, soaked in warm water overnight
  • 1 + 1/4 cup frozen raspberries
  • 1/2 cup coconut water
  • 1/3 cup 100% maple syrup
  • 2 tbls virgin coconut oil
  • 1 vanilla bean, seeds scraped out. Or 1/2 teaspoon of vanilla powder or vanilla extract
  • juice from 1/2 lemon

  • Chocolate Topping
  • 50g dark chocolate + extra frozen raspberries to decorate

Instructions:
  1. Soak cashews overnight in warm water then drain water out in a strainer.
  2. Start with the base by soaking dates in hot water for 5 minutes, then drain water out. Line a baking tin or round cake tin (if you want to make a traditional cheesecake) with baking paper.
  3. Blend all the base ingredients in a food processor until combined. Put into baking tin and press down with a spoon or spatula until smooth. Freeze whilst you make the filling.
  4. Blend the cashews, coconut water, maple syrup, coconut oil, vanilla bean seeds, and lemon juice in food processor until smooth. This may take a few minutes.
  5. Spoon half the mixture out into a bowl. Add 1/2 cup frozen raspberries and fold through. Place into the fridge for later use as this will make one layer.
  6. With the remaining mixture still in the food processor, add 3/4 cup raspberries, and blend again until smooth.
  7. Pour the blended raspberry (pink) mixture on top of the base and set in the freezer for 2+ hours.
  8. Once firm, pour the remaining mixture (white with raspberries folded through) on top of the cheesecake. Freeze again for 2+ hours until set.
  9. Melt the dark chocolate in a bowl over a simmering saucepan, until just melted (do this on low heat and be careful not to burn the chocolate. You want it just melted). Spread the chocolate over the top to decorate the cheesecake along with some extra frozen raspberries. Freeze overnight to fully set.
  10. Gently remove the cheesecake from the baking tin and let it defrost for about 30 mins in the fridge before serving. Alternatively you can cut into mini bites like I did and keep frozen until you want to eat them.

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