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This raw vegan cheesecake is too amazing!!! I've been wanting to make one for awhile, inspired by all the raw treats I see on Instagram. Using my own almond bliss ball recipe as a base, it's crazy how incredibly easy this sweet and healthy treat is to make! Makes a 6" cake.

 

FOR THE BASE
1 cup raw almonds

3 dates, pitted

3 Tbsp maple syrup

1 Tbsp chia seeds

1/2 tsp cinnamon, optional

 

FOR THE CHEESECAKE

1 cup cashews, soaked overnight and drained

1/2 cup silken tofu

1/4 cup homemade nut milk

2 Tbsp coconut oil, melted

3 Tbsp maple syrup

1/2 cup blueberries

 

FOR THE TOP

Fresh berries

 

  • Place all the ingredients for the base in a food processor and process for 2-3 minutes. The mixture should hold together when you pinch it slightly. Press the mixture into a flexible container.

  • For the filling process the ingredients until the mixture is smooth. The pour this into the base. Freeze until solid. Let thaw for 10 minutes before serving, topping it with a combination of fresh and frozen berries. (serves 6)

 

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