Raspberry and vanilla cheesecake

Raspberry and vanilla cheesecake

 

Raspberry and vanilla cake

Ingredients

Crust

  • 70 g almonds
  • 20 g hemp seeds
  • 10 g shredded coconut
  • 1 tablespoon cacao powder
  • 70 g dates previously soaked for minimum 1 hour

Vanilla filling

  • 200 g cashews previously soaked for minimum 4 hours
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 3-4 tablespoons agave
  • juice of 1 lemon

Chocolate topping

  • 60 g dark chocolate
  • 1 tablespoon coconut oil

Extra

  • 1/3 cup frozen raspberries
  • 2 tablespoons dried raspberries

Instructions

Crust

  1. Line the base of a 12 cm spring form cake tin with baking paper. 
  2. Place almonds in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Put them in the food processor. Add hemp seeds, shredded coconut, and cacao powder. Process until mixture sticks together. Adjust sweetness. 
  3. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.

Vanilla filling

  1. Drain cashews and place them in a blender. Add coconut cream, agave, lemon juice. Blend on high speed until smooth and creamy. 
  2. Gently fold in frozen and dried raspberries with a spatula. Pour the filling over the crust. 
  3. Place the cake in the freezer to set for at least 4-5 hours. 

Chocolate topping

  1. For the chocolate topping, melt coconut oil and chocolate over low heat in a medium pot. 
  2. Just before serving, pour the chocolate mixture over your cake and top it with fresh raspberries and mint leaves.


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