I am excited to share with you this delicious and fruity raw vegan cheesecake recipe. It’s great for birthdays and or as a semi-frozen ice cream cake in the summer.
Ingredients:
| Base |
| 1 cup of dates |
| 1 cup walnuts |
| 1 tbsp maple syrup |
| Zest of one lemon |
| Filling |
| 1 cup cashews |
| ⅔ cup of full fat coconut milk |
| 2 tbsp. date syrup/maple syrup |
| 1 tsp. vanilla |
| 1 complete lemon without the peel |
| Topping |
| 1 cup of frozen mango |
| 2-3 dates |
| 2 ice cubes |
| 4 kiwis |
1. Prepare the base
Prepare the dates by soaking them in boiling hot water for 10 minutes. Once the dates are softened, drain them and add them to the blender. Add the walnuts, maple syrup and the lemon zest and blend until well mixed.
Pack the base firmly into a backing form or mold. The tighter and more pressed down, the better. Place in the freezer while preparing the filling.
2. Prepare the filling
Prepare the cashews by soaking them in boiling hot water for 10 minutes. Afterwards, place the cashews in the blender and add the remaining filling ingredients. When everything is mixed smoothly, pour the mixture on top of the base layer and place it back in the freezer.
3. Prepare the topping
Lastly, add all topping ingredients into the blender and mix well. Pour the topping on the semi-frozen filling layer. Place back in the freezer for two hours.
Before serving, defrost for 5 minutes.