Preparation time is 10minutes
Total time is 10minutes
Serve is for 15 people
Estimated cost per serve is 1.46 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
15
- 180grams walnuts
- 50grams pitted Medjool dates
- 260grams raw cashews, soaked in water overnight, drained
- 1tablespoons vanilla extract
- 2 lemons
- 1/4 cup unsweetened almond milk
- 1/4 cup pure maple syrup
- 300grams frozen raspberries
- 2tablespoons white chia seeds
Nutrition per serving
1010kJ / 241Cal
1010 Kilojoules or 241 Calories
12% of daily energy intake*
Protein
5.5grams
Fat
18.1grams
Carbs
13.1grams
Sugars
9.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Try this raw vegan cheesecake with a date and walnut base. Made with lemony cashew cream and raspberry puree, it’s a fruity dessert everyone will love.
Method
Step 1 of 3
Process walnuts, dates and 2 tbs water in a food processor or blender until it comes together. Line a 13 x 28cm loaf tin with baking paper and press crumb over base.
Step 2 of 3
Clean processor and add cashews, vanilla, zest and juice of 1 lemon, milk and syrup. Pulse until smooth, scraping down the sides. Pour mixture over crumb base and freeze for at least 2 hours or until firm.
Step 3 of 3
Blend raspberries, chia seeds, juice of remaining lemon and 2 tsp water together. Spread over cheesecake filling and return to freezer for 1 hour or until set. Slice and thaw for 5-10 minutes before serving.
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