RAW VEGAN CASHEW CHEESECAKE

This raw vegan cashew cheesecake recipe has to come with a warning… It is extremely rich and satisfying! We recommend eating a small portion at a time. This cake will stay fresh in the freezer for at least a week. Keep it in a glass, tightly closed container and enjoy a small portion every day.

CRUST INGREDIENTS:

2 cups mixed nuts (we used an equal amount of walnuts, macadamia nuts, and almonds)

1 cup raisins

9 large dates

1/2 Tsp cinnamon

FILLING INGREDIENTS:

4 cups cashews (we used this brand of cashews>>)

1 cup macadamia nuts

2 Tbs lime juice

1 Tbs vanilla extract

1/3 cup maple syrup

6 oz blackberries

1/3 cup almond milk (just a little bit of almond milk to get things moving in your blender)

DIRECTIONS:

CRUST:

Grind all the nuts in a food processor until coarse. Add raisins and dates; pulse until well combined. Make sure you do not overprocess. The crust needs to have this “lumpy” texture. Place the mixture into an 8 by 8-inch glass, square container lined with parchment paper and refrigerate for about 1 hour.

FILLING:

Place all the filling ingredients into a high-speed blender and blend until you reach a “real” cheesecake consistency. Again, do not overdo it. Sprinkle cinnamon evenly over the previously refrigerated crust. Put half of the mixture onto the crust and spread evenly. Refrigerate for approximately 30 minutes. Add blackberries into the remaining mixture and blend briefly. Next, spread the blackberry layer over the “original” cheesecake layer. Decorate with blackberries and nuts. Refrigerate for 3-4 hours. Keep at room temperature 30 minutes before serving. This raw vegan cashew cheesecake tastes the best when chilled. Enjoy!

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