Delicious AND Nutritious Raw Vegan ‘Cheesecake’

Following Dave’s birthday celebrations a few weeks ago several people have requested this recipe. I offer it here with thanks to our good friend Lara who first made this for my own birthday 4 years ago.

Base
• 2 cups almonds (pecans also work well)
• 1/2 cup dates (soaked for at least 2 hours)
• A little water

Blend until a stiff consistency is formed. Press into the base of a cake tin and place in the freezer.

Cream ‘Cheese’
• 3 cups cashews (soaked)
• 1/2 cup dates (soaked)
• 3/4 cup coconut oil
• 1/2 cup honey or other sweetener
• Some vanilla seeds or extract
• a little water (from the dates perhaps)

Blend all ingredients together until smooth and a dropping consistency.

Pour cream cheese into the tin and freeze overnight to set well.

Alternatives:
For chocolate flavour add 4-6 dessert spoons of carob (or your preferred choice of cacao etc), the amount depends upon how chocolate-y you want it to be – blend with the other ‘cream’ ingredients.

Otherwise top the plain vanilla cake with blended fruits such as raspberries or mango.

Remove from the freezer approximately one hour before you intend to enjoy it in order to let it soften a little and for the flavours to emerge.

I’d love to see photos of your creations! Enjoy.

Nancy x

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