Raw Vegan Cherry-Choc Cheesecake

Oh sweet cheesecake! Something that lactose intolerant and vegan’s cannot enjoy, thank god for raw vegan cheesecakes though (I am finally entering full on legit hippy stage right now while I chow down on VEGAN AND RAW CHEESECAKE GUYS!!!

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This recipe was one that I just put together a couple of weekends ago, DON’T be afraid of the ingredients, because that’s the hardest part – making it is easy, it takes around 15 minutes to prepare, so if you want to delve into the world of sweet treats (that are not full of “sweet”) then try the below…

INGREDIENTS

BASE

  • 1 cup raw almonds
  • 1/2 cup raw cashews
  • 1/2 cup dates
  • 1/4 cup shredded coconut

FILLING

  • 2 cups soaked cashews
  • ½ cup coconut milk
  • ½ cup of shredded coconut
  • 1Tbsp cacao
  • 2 Tbsp rice malt syrup
  • 1 cup frozen cherries

TOPPING

  • 1/2 cup raw cacao
  • 1 – 2 tsp rice malt syrup (depending on how sweet you like it)
  • 1/2 cup melted coconut oil

METHOD

BASE

  • Throw all ingredients into blender and blend until combined
  • Put mixture into a glad wrapped glass dish
  • Leave in freezer while you make filling

FILLING

  • Put all ingredients (minus half a cup of cherries) in to blender, blend until smooth
  • Pour the other 1/2 a cup of cherries onto the base then pour the filling over the top
  • Freeze for an hour

TOPPING

  • Sprinkle some coconut on top of cheesecake
  • Mix all ingredients together and drizzle over cheesecake
  • I keep in the fridge but if you want it to keep for longer, keep in the freezer and let defrost for 30 minutes before eating!

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