this raw vegan ‘cheesecake’ is full of goodness unlike most commercially prepared cakes (as well as homemade cake recipes) that contain ingredients that are unlikely to do our bodies any good. beautifully crafted by Bettina and bursting with berry flavours it’s also super simple to make.
- 1/2 cup of almonds
- 1 tbs of cacao nibs
- 1 tbs of agave syrup
- pinch of vanilla
- tiny pinch of himalayan salt
- 1 cup of soaked cashews (2-6 hours)
- 1/2 cup of water or nut milk for creamier consistency (you might need to add more to get it going)
- 2 tbs of lingonberry powder
- 2 tbs of agave syrup
- 1 vanilla pod scraped
- raspberries for garnish and some more lingonberry powder!
blend all until a crunchy ‘biscuit base’ consistency and slightly sticky. press the base until firm in small cupcake moulds or in the smallest size cake form (10-15 cm) and you have a ‘cheesecake base’.
in a blender mix all the ‘cake’ ingredients except the raspberries, save those for garnish. when you have a smooth consistency you’re done – you might need to add extra liquid to get it going. fill your mould or mould’s and put in the freezer until set and firm. that should not take more than an hour considering it is a small sized cake. for a bigger cake double the recipe.
take out of the mould and garnish with your berries!