Cooking With Plants Recipe by Anja Cass
4 May 2016
Recipe Instructions
Ingredients:
For the Base
- 2 cups pitted large Medjool dates
- 1 cup desiccated coconut
- 1 cup almond meal
- 1/4 teaspoon coarse Celtic sea salt (optional)
For the Main Layer:
- 1 cup dates (about 10 pitted dates)
- 2 cups plant milk (soy, almond, oat, rice, or coconut milk)
- 2 cups cashew nuts (soaked for 2 hours if not using a powerful food processor or blender)
- 2 large bananas, peeled and frozen
- 1 teaspoon vanilla extract
For the Berry Topping:
- 2 cups blueberries (or any berries of your choice)
- 2 large bananas, peeled and frozen
For the Topping:
- Organic mixed berries
- Organic coconut flakes
Line a 9-inch springform cake tin with parchment paper.
Make the Base:
- In a food processor, combine 2 cups of pitted dates, 1 cup of desiccated coconut, 1 cup of almond meal, and 1/4 teaspoon of salt (optional).
- Process for about 30 seconds or until the mixture holds together.
- Transfer the mixture into the cake tin and press evenly into the base.
Make the Main Layer:
- In the same food processor (no need to wash), add another cup of dates, 2 cups of plant milk, 2 cups of cashew nuts, 2 large frozen bananas, and 1 teaspoon of vanilla.
- Process for about 2 minutes or until smooth and creamy.
- Pour the mixture over the base and tap the tin to remove air bubbles.
Make the Berry Topping:
- In the food processor (again, no need to wash), add 2 cups of blueberries and 2 large frozen bananas.
- Process for about a minute or until smooth.
- Pour the berry mixture over the main layer and swirl the two layers together for a marbled effect. (For distinct layers, freeze the main layer for 2 hours before adding the berry layer.)
Add the Final Toppings:
- Top the cake with organic mixed berries and coconut flakes as desired.
Freeze the cake for 4-6 hours or overnight.
To serve, let the cake thaw for 15-20 minutes at room temperature before serving.
Enjoy your beautiful Raw Berry Vegan Cheesecake!
"I recently made the Raw Berry Vegan Cheesecake from Cooking With Plants, and it was an absolute hit! Not only was it easy to prepare, but the combination of flavors and textures was delightful. The creamy cashew-based layer paired perfectly with the fruity berry topping, and the almond-coconut crust added a lovely bite. It's hard to believe that something so decadent could be vegan and raw. This recipe is a keeper, and I'll definitely be making it again for special occasions. Thank you, Cooking With Plants, for this wonderful creation!"
- Sally, a delighted fan of this irresistible and healthy vegan cheesecake.
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