I love making raw vegan cakes and vegan cheesecake is definitely my favourite. I often make ginger lemon cheesecake I already shared, it's perfect for summer, but since berries are in season now, I experimented with this raspberry / blueberry three layer version and it turned out really good. Here's what you'll need: 

Crust:
70 g roasted almonds
70 g roasted hazelnuts
4 pitted dates
Coconut oil

Cream:
200 g soaked cashews (I left them overnight)
sweetener (I used date syrup…)
50 g blueberries and raspberries
Ginger powder
Coconut oil 

 

To make a crust simply mix almonds, hazelnuts, pitted dates and a spoonful of coconut oil in a blender or food processor until you get a smooth but still a bit chunky paste. Spread it over a smaller cake pan and leave it in a fridge until you make the cream. 

Mix soaked cashews with sweeter (to your taste), a tea spoon of ginger powder and a spoonfull of coconut oil. Cream has to be much smoother so mix it well and use either water or more coconut oil if you see it needs to be more creamy.
I used about a 1/4 of the cream for the first layer on the crust. I than added raspberries to the rest of the cream and used half for the second layer and added blueberries to the rest for the third layer. If you don't want to complicate it, you can mix it all up and it will still taste great;). 

Leave it in the fridge or, if you're very inpatient in the freezer for a while and ... enjoy it! 
It's healthy and guilt free in every way;) 

Thank you Roko for the blueberries.

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