I’ve always been very apprehensive to try raw vegan treats besides chocolate date truffels. There’s something about not baking that puts more pressure on me, maybe because I can’t blame it on the oven.
This cheesecake is a weekend experiment. I say that because you have to let it sit overnight as well as let the cashews soak. So read this fully first, soak your cashews, and begin planning for the day ahead. Now, let’s get straight to the point! Here’s the recipe:
What you’ll need:
-About 3 cups raw untreated cashews
-2 vanilla beans, extract, or vanilla powder
-1/4 cup coconut oil
-maple syrup or your choice of sweetener
-3 cups walnuts
-6-8 depitted and soaked dates
-2 cups fresh strawberries
-1 tablespoon chia
3 cups walnuts
Teaspoon lemon zest
3 cups cashews (soaked overnight or as long as possible)
2 vanilla beans (you can use extract or powder as well)
The juice of two lemons
3/4 cup maple syrup (i used half maple and half Honee)
1/4 cup coconut oil
A few tablespoons of water
2 cups strawberries
1 tablespoon chia seeds
1/4 cup maple syrup or your choice of sweetener.
*before you begin, be sure to soak cashews in filtered water! You can soak the dates an hour or two before you start the process
Mix crust ingredients in food processor. Press into 9 inch springform pan evenly. Set in freezer while you make the filling
Mix filling ingredients in food processor. If it’s too thick and not blending to creamy texture, add tablespoon at a time of water. Pour evenly into springform pan and place back in freezer
Wait a few hours until solid, then blend topping ingredients and pour on top!
Decorate with fresh strawberries, raspberries, blueberries, or all three. Place back into freezer and let sit overnight. I know, waiting overnight is a pain but all the flavors need to meld together and it tastes so much more flavorful the next day!