Easy Vegan Raspberry Cheesecake
Jumat, 12 April 2019
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Best, no fry, easy vegetarian mulberry pie! This cheesecake is completely refined, sugar-free, balio, raw and delicious! The top layer of fresh berries makes it cross the edge. This texture is very creamy ... yes please!
INGREDIENTS
Crust
- 2/3 cup pecans
- 1/3 cup walnuts
- 6 Medjool dates pitted
- 1/4 cup unsweetened coconut flakes
- pinch sea salt
Filling
- 2 cups raw cashews soaked in boiling water for 1 1/2 hours
- 1/3 cup pure maple syrup or honey
- 1/2 cup canned coconut milk full fat, please!
- 1/4 teaspoon sea salt
- 2 1/2 tablespoons coconut oil at room temperature
- 2 tablespoons lemon juice
Topping
- 1 cup raspberries
- 3 tablespoons pure maple syrup or honey
Instructions
- Add cashew nuts to a bowl and cover with boiling hot water. Leaves exposed for 1, 2 hours. Rinse and drain well.
- Cover the bottom of a 6 "or 7" spring baking sheet (cut a circle) and gently cover the sides with oil to facilitate removal once the cheese cake is set.
- Combine the nuts in the food processor and pulse until you get a coarse mixture. Add the remaining ingredients of the crust and pulse several times until they are lumped and formed.
- Transfer the veneer mixture to the pan. Press down with your fingers to hold it evenly at the bottom of the pan to create an even base. If starting to become sticky, moisten your fingers slightly with warm water. Aside.
- Add drained cashew nuts and other ingredients to the food processor scale or high-speed blender jar. Treat or mix until it is creamy and soft, scrape down the sides when necessary * Taste and adjust accordingly. Be sure to add more lemon juice if it is too sweet, or more maple syrup if you are not sweetened enough or a bit of salt to get more balance! *
- Pour the filling on the crust. Press the counter several times to remove any air bubbles. Aside.
- Combine berries and honey in a bowl of food processor until they are crushed. Add this mixture over the filling.
- Cover all with plastic foil and close the top with aluminum foil. Leave it in the refrigerator for 4-6 hours.
- When ready, remove the cheesecake and let it reach room temperature for 10 to 15 minutes before cutting and serving.
- The residue can be stored in the refrigerator for up to two weeks. Enjoy!
To get the full recipe visit original recipe: themovementmenu
Sorry to make you click a link for the recipe, but know I’m grateful for you.
