This recipe is very simple and delicious! Different from the other raw vegan cheesecake this one has no added oil – just how I wanted – instead of the coconut oil I decided to try coconut butter (or cream) but just in case you can’t find it you can still use the coconut oil.
Using Coconut oil makes this recipe heavy and you can tell, as you eat, that has a lot of oil in it – while using the Coconut butter the cheesecake will be lighter and more pleasurable to eat. The coconut butter also gives a texture like the real cheesecake but, of course, this one is cruelty-free, dairy-free and no refined sugar.
This recipe is low-fat comparing to other ones but it does contain healthy fats from cashews and coconut cream
Hope you all enjoy it!
1 cup pecans
4 medjool dates, pitted
1/4 cup coconut flake
Place pecans and dates in a blender/food processor and process until the mixture are coarse – be careful to not over process and turn the mixture into pecan butter. Then add the coconut flakes and blend enough just to mix. Place the crust mixture into a cheesecake pan and press it down until it covers the bottom of the pan.
3 cups raw cashews, soaked for about 3 hrs
1 cup coconut butter
3/4 cup raw agave syrup
1/2 cup water or as needed (but use as little as possible) – the water is used just to help the blending process
Juice of 2 lemon
1 tsp. vanilla extract
Place all the filling ingredients in a blender and blend until very smooth. Pour mixture over the crust and using a spoon/spatula spread evenly. Put it on the freezer for about a hour before serving.
1 cup Raspberry (fresh/frozen)
1/2 cup agave syrup
Blend all in high-speed blender. You can use a strainer to remove the seeds if desired.
Remove cheesecake from the freezer and serve with the raspberry sauce.
Keep the cheesecake in the refrigerator.