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Raw Vegan Lemon and Berry Cheesecake

Sun, 9 June 2019

Raw Vegan Lemon and Berry Cheesecake

Raw Vegan Lemon and Berry Cheesecake

 

INGREDIENTS

 

Base Layer

  • 75g of dates
  • 150g cashew nuts
  • 150g macadamia nuts
  • 80g desiccated coconut
  • 60ml maple syrup

Lemon Layer

  • 300g cashew nuts soaked for 2+ hours
  • 120ml lemon juice
  • 2 teaspoons of vanilla essence
  • 120ml maple syrup
  • 80ml coconut oil
  • Zest of 2 lemons 

Berry Layer

  • 75g cashew nuts
  • 100g frozen or fresh berries.
  • 75g medjool dates
  • 1 tablespoon of lemon juice

 

Method for the base:

 

  1. Soak the 300g cashew nuts for the lemon layer and set aside.
  2. Line a 9" round cake tin with greaseproof paper.
  3. Base
  4. Blitz the cashews and macadamias in a food processor until a fine flour like texture is formed.
  5. Add the coconut, maple and the dates and continue to process.
  6. The mixture will stick together and form a thick dough-like consistency.
  7. Press this evenly into your cake tin pushing down firmly to make sure there are no gaps and place in the freezer.

 

Method for lemon layer:

 

  1. Drain the cashew nuts and process them with the lemon juice, maple syrup and vanilla essence. Once a thick creamy consistency is achieved (after about 30 seconds) fold through the lemon zest.
  2. Pour the filling over the base layer and return to the freezer.

 

Method for berry layer:

 

  1. Blend the cashew nuts and then add the mixed berries, dates, lemon juice and process until it's smooth. I like this to be quite sharp but if after tasting you would like it sweeter just add another date or two.
  2. Pour on the berry layer and return the cake to the freezer to set for an hour.
  3. Top with more berries if you like and Enjoy!
  4. This cake freezes well but if you are serving it allow to defrost for up to 30 minutes beforehand.

 

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