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Vegan Cashew, Almond and Coconut Raw Cheesecake

Recipe

Serves:  4 people | Prep time:  25 minutes

British | Dairy Free | Gluten Free | Vegetarian | Dessert

Ingredients

  • 65g Cashew Nuts
  • 55g Flaked Almonds
  • 55g pitted Dates or Sultanas
  • Juice of ½ Lemon
  • 75g set Coconut Oil
  • 40g set Maple Syrup
  • 1 tsp Almond Essence
  • 80g Blueberries
  • 8g Icing Sugar
  • Juice of 1 Lime
  • 1 x 12/14cm springform tin

Method

  1. Soak the cashew nuts in some cold water overnight or for 8 hours.
  2. To make the base, line the base of the tin with some non-stick baking parchment. Chop up the dates or sultanas and put into a food processor along with the flaked almonds and 20g coconut oil. Process until you have a crumb mixture.
  3. Press this into the base of the tin, using the back of a spoon to push down. Put into the fridge to set.
  4. To make the filling, drain the cashew nuts and pat dry with a cloth. Put them into a food processor along with the remaining coconut oil, maple syrup, lemon juice and the almond essence. Process until smooth.
  5. Take the tin from the fridge and spoon the mixture on top of the crumb base. Put back into the fridge to set.
  6. Meanwhile, liquidise the blueberries, icing sugar and lime juice together to make the sauce. Drizzle the sauce on top before serving.