Berry 'Cheese Cake' (Paleo, Vegan)
 
Prep time
Total time
 
A delicious 'cheese' cake that is non dairy and filled with the goodness of cashews and berries!
Author:
Recipe type: Dessert, sugar free dessert
Cuisine: Vegan raw cake
Serves: 8
RecipeIngredients
For the crust:
  • 1 cup shredded coconut
  • 9 dates
  • 2 tbsp coconut oil melted
  • Pinch sea salt
For the Filling:
  • 2 cups cashew nuts soaked overnight
  • ⅓ cup coconut oil
  • ¼ cup plus 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 3 tbsp coconut cream
  • 2 tbsp lemon juice
  • ¼ tsp sea salt
  • 1 cup mixed berries
RecipeInstructions
  1. Soak cashew nuts in warm water and let sit for at least 24 hours.
  2. Line the bottom and sides of an 8 inch springform pan with parchment paper.
  3. For making the crust, in a food processor blend all the crust ingredients except the shredded coconut. Then mix this with the shredded coconut in a bowl to form a thick mixture. Press this mixture to the bottom of the pan. Freeze the pan for 30 minutes.
  4. Meanwhile, make the filling by blending all the filling ingredients (without adding any water) except the berries to get a thick creamy filling.
  5. Pour ¾ of the this filling mixture onto the pan after the base has set. Then to the rest of the filling mixture, add the berries and again blend to get a creamy smooth mixture. Pour this over the top of the white filling layer. Place pan back in freezer for at least 5-6 hours.
  6. Remove pan from freezer about 30 mins before serving the cake.
Notes
For making the crust, I do not blend the shredded coconut with the dates since then the mixture becomes too fine and the crust will become a hard crust. When you have loosely packed crust, it firms up perfectly after freezing.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/04/venturing-raw-foods-world-super-yummy-vegan-cheese-cake.html