28 jun Raw Vegan Blackberry Cheesecake
One of my first posts on this blog, was this pink raspberry cheesecake. Although I’m not fond of cheesecake in general, i seriously LOVED that pie…
Well I had a very good reason to get re-involved in this pie. My internship came to an end, so what to do better than to treat my colleague’s on a variation of this addictive pie?
It has been ages since I made this lovely, healthy cheesecake so I needed to follow the recipe. I love the view of layers in cheesecake, and decided to make a few adjustments to the previous recipe.
So here is the key to a few minutes of happiness:
RAW VEGAN BLACKBERRY CHEESECAKE
- 400 grams of pecan nuts
- 10-12 pitted dates
- peel of 1 lemon
- 500 grams of soaked cashews
- 250 grams of blackberries (not frozen)
- 250 grams of blueblerries (not frozen)
- 3 table spoons coconut oil
- 2 tables of brown rice-syrup
- juice of 2 lemons
Mix the dates, pecans and lemon peel in a food processor till you’ll have a sticky crumble. Grease the sides of your ‘pie-pan’ and cover the bottom with plastic wrap.
mix the soaked cashews, lemon juice, coconut oil, rice syrup and vanilla-stick for several minutes on high speed until smooth and glossy. If needed, add a little almond milk, but try to limit that.
Divide the white filling in even portions. Pour 1/3 of the ‘batter’ over the crust, then mix the other 1/3 with add the blackberries ; pour over the crust. And mix the remaining 1/3 of the batter with the blueberries and carefully spread this over the second layer, this is the top layer:) So you will have a white layer; blackberry layer and a blueberry layer. Well, mine did infuse a little bit:)
Cover the pan with plastic wrap and store in freezer for about an hour until solid. Defrost the cheesecake 1 hour before serving!
Then there is nothing left to say then…
Lots of love,