Raw Vanilla Bean Coconut Cheesecake with Raspberry Topping
The final product of the cake I made last night! I’ve posted a version this recipe before but here is the 100% raw one with blissful berry topping. Just as delicious and even better for you than the tofu version. Step one is to soak the cashews, step two make the crust, step three is the filling, step four the topping.
Crust: ½ cup walnuts, ½ cup almonds, ½ cup dates. Throw in a high-speed blender or food processor with a pinch of sea salt and blend until finely processed. Press the paste into a pan to form the crust - that’s all! Super easy. Place the crust in the freezer while making the filling.
Filling: Soak 3 cups of cashews in water for 1-2 hours. Drain the water and put the cashews in a blender. Add a ton of unsweetened coconut shreds, fresh vanilla bean, pitted dates (I used 8), four teaspoons of coconut oil, the juice of one and a half lemon and a pinch of sea salt. If you want the cheesecake to be sweeter you can add a dash of coconut sugar. Blend well! If needed, add water to get the blender going. Pour the filling into your crust and put in the freezer for one hour. Meanwhile, make the topping! Put half a cup of frozen raspberries and half a cup of frozen cherries in the blender with some lemon juice and a few dates. Blend until smooth. When the cheesecake has been in the freezer for one hour, take it out and pour the topping on top. Put the cake back in the freezer for at least 3-4 hours until its firm. Defrost for 20 minutes before serving and ENJOY! #nomnomnomnom #desserteverydamnday