Raw Vegan Blackberry Cheesecake

Raw Vegan Blackberry Cheesecake

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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.

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So here is the key to a few minutes of happiness:

RAW VEGAN BLACKBERRY CHEESECAKE

Ingredients

Crust:

  • 400 grams of pecan nuts
  • 10-12 pitted dates
  • peel of 1 lemon

Filling:

  • 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
  • vanille-stick
  • juice of 2 lemons

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Crust:

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.

Filling:

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:)

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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…

to ENJOY!

Let me know if you guys are deciding to make this cheesecake! Let me know via Instagram or Facebook. Use the hashtag #lisagoesvegan so I will be able to check your beautiful cakes 🙂

Lots of love,

Lisa

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