This amazing raw cheesecake recipe was designed and made by my daughter Sophia who is a Raw Food Chef in training. I am the lucky one at the moment as it’s in my fridge disappearing into a happy tummy. It’s cake without the cream sin!!!
Ingredients for this raw cheesecake recipe
Nutty Base
1 cup nuts of your choice – e.g. hazelnuts/brazil/nuts/almonds
1 cup dates
1 tablespoon melted coconut oil
1 cup nuts of your choice – e.g. hazelnuts/brazil/nuts/almonds
1 cup dates
1 tablespoon melted coconut oil
‘Cheese’ Cake Filling
3 cups raw soaked cashews (soak overnight and drain)
1 cup melted coconut oil
1 cup water or coconut water for extra coconuttyness
1 cup coconut palm sugar
3/4 cup organic nut butter of your choice (we went for hazelnut)
1/2 teaspoon vanilla powder
5 tablespoon raw cacao powderDirections
Base: Put the nuts, dates and melted coconut oil into a blender and whizz until mixture is thick and sticky. Push the mixture into a cake tin, ensuring it is spread evenly and refrigerate until set.
3 cups raw soaked cashews (soak overnight and drain)
1 cup melted coconut oil
1 cup water or coconut water for extra coconuttyness
1 cup coconut palm sugar
3/4 cup organic nut butter of your choice (we went for hazelnut)
1/2 teaspoon vanilla powder
5 tablespoon raw cacao powderDirections
Base: Put the nuts, dates and melted coconut oil into a blender and whizz until mixture is thick and sticky. Push the mixture into a cake tin, ensuring it is spread evenly and refrigerate until set.
Filling: Add the cashew nuts, water (or coconut water) and coconut oil into a blender and mix until smooth. Continue to add agave, vanilla powder, raw cacao powder and nut butter – the mixture should form a consistent and gooey paste. Pour this on top of the nutty base and again refrigerate until set. Yummy!