Raw Vegan Cheesecakes are a massive hit at the moment and, in my opinion, taste even better than the dairy version. The bonus is that they are a healthy treat you can enjoy as part of a balanced diet with family, friends or even on your own (just don’t eat the whole thing!) Todays recipe comes from the lovely Emily at Conscious Foodie. I’m a sweet treat kinda girl and this is my kinda recipe!
Ingredients:
Base
1 cup nuts (I used pecans)
1 cup pitted fresh dates
1 tablespoon melted coconut oil
Filling
3 cups raw cashews soaked for 4 hours in filtered water and drained
1 cup melted coconut oil
1 cup filtered water
1 cup pure maple syrup
3/4 cup organic peanut butter
1/4 teaspoon vanilla powder
5 tablespoons raw cacao powder
Method:
Process the 3 base ingredients in a food processor until the mixture starts to stick together. Press mixture into a round cheesecake tin. Place base into the freezer to set.
Process cashews, coconut oil and water in a food processor until smooth. Add maple syrup, peanut butter, vanilla powder and raw cacao powder and blend until smooth and well combined. Pour choc peanut butter mixture onto the base and set in the fridge overnight. Enjoy!
About Emily
Emily is on a mission to spread the word about natural wellness and health, nutritional wholefoods, clean organic living, a sustainable future, self love, gratitude and kindness. When she’s not writing you can find her juicing her greens, meditating, walking barefoot, sitting in the sun, drinking peppermint tea and making raw desserts.
Website www.conscious-foodie.com
Facebook www.facebook.com/
Instagram http://instagram.com/
Write a reply