Updated: Aug 14, 2021
Hey Guys, it's Easter Sunday and I've whipped up this delicious little Raw Vegan Berry Cheesecake with a chocolate ganache top. It was a recipe that I changed slightly and so far happy with the results.
For the Base:
👉 1 cup dates, pitted
👉 1 cup gluten-free oats - I like to use Bobs Red Mill certified GF oats.
👉 1/2 cup shredded coconut
For the Filling:
👉 2 1/2 cups raw cashews
👉 1 punnet fresh raspberries
👉 1/3 cup maple syrup or raw honey
👉 1/2 cup coconut cream
👉 2 tablespoons lemon juice
👉 2 tablespoons coconut oil
👉 1 teaspoon vanilla extract
For the Chocolate Ganache:
👉 1 cup vegan dark chocolate
👉 1/4 cup almond milk, or (I like to use rice milk) plus more if needed
👉 1/2 cup fresh raspberries (this is for the topping so you can really add a mixed berry medley if. you prefer)
For the Base:
👉 Soak cashews overnight in water or soak for at least 4 hours in warm water if your in a hurry, then drain.
👉 Soak dates in warm cold water for an hour or water for 10 minutes and rinse out.
👉 Blend all base ingredients until combined. Line your springform pan with baking paper and press down until even and set in the freezer while you make the filling.
To Make the Filling:
👉 Blend the cashews, maple syrup, coconut cream, coconut oil, lemon juice, and vanilla until smooth, then add in raspberries and stir through with a spoon (do not blend the raspberries). Pour the filling on top of the base and set in freezer for 6 hours.
To Make the Chocolate Ganache:
👉 Melt the chocolate gently over a double boiler on the stove.
👉 Slowly add your milk choice and keep stirring until melted and smooth. Add more milk, if needed.
👉 Pour the ganache on the top of the cake and smooth over evenly with a spoon, add the raspberries and place in freezer to set overnight.
To Serve: Remove cake from pan and let sit for about half hour before cutting with a large sharp knife to desired size priced. Decorate with a little more elements of your choice to fancy it up. You could use mint leaves to bring some greenery in, or even edible flowers and serve.
Note: I like to use fresh berries as this goes back into the freezer, so Im not one to use frozen raspberries that are defrosted, then re-frozen again but Im sure you can if you wanted to.
Happy Easter....Jodes xx
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