Vegan Raw Cashew Cheesecake
If you’re looking for a showstopper dessert, that’s super healthy and easy to make, this delicious raw cashew cheesecake is a guaranteed winner! It’s gluten-free, vegan and incredibly delicious; I urge you to give this a go and I do hope you love this guilt-free dessert as much as I do!
Ingredients
Raw Cashew Cheesecake Base
- 1 cup walnuts
- 1/2 cup chia seeds
- 1 cup dates
- 1 tsp vanilla extract
Raw Cashew Cheesecake Filling
- 1 1/2 cups raw Cashews soaked in water overnight, then drained and rinsed
- 2 tsps Vanilla Extract
- 2 tbsp melted Coconut Oil
- 4 tbsp Maple Syrup
- Pinch of Salt
- 1/2 cup dried Cranberries soaked in a little water to soften
Instructions
- In a food processor, blend the walnuts to small pieces and then add the chia seeds and dates and continue to blend until it forms a sticky dough.
- Add the vanilla and blend well
- If using a silicone cup cake tray, press a little into the base of each or press the whole amount into a lined shallow cake tin or deeper “banana loaf” cake tin
- Place in the freezer whilst you make the filling
- Blend the cashews with the remaining ingredients, apart from the cranberries, to a smooth cream
- Take the base out of the freezer and top with the cranberries
- Spread a thick layer of the cashew cream filling above the walnut/date/cranberry base
- Put back in the freezer for a minimum of 2 hours
- Take out of the freezer 30 minutes before serving
- Top with a few soaked cranberries to serve