Many people mistakenly believe that a vegan diet and especially a raw vegan diet, is boring. Well that is until they are introduced to raw vegan desserts.
Not only are raw vegan desserts way more nutrient rich than traditional desserts… they are so delicious and decadent tasting your non vegan friends won’t even be concerned with the lack of dairy products and refined sugars.
This delicious rawspberry lemon “cheese”cake is sure to please anyone, regardless of their diet preferences…
Ingredients:
For the crust:
2 cups raw almonds
2 tbsp unsweetened coconut flakes
1/4 cup date paste
1/4 tsp pure vanilla extract
1/4 tsp sea salt
For the lemon filling:
3 cups raw macadamia nuts
1 cup almond milk
1 cup fresh lemon juice
3/4 cup raw agave nectar
1 tsp vanilla powder (or vanilla extract)
3/4 cup coconut oil, melted
For the raspberry swirl:
1 cup raspberries
2 tbsp fresh lemon juice
Directions:
For the crust:
1.Using a food processor, mix the almonds and coconut to a coarse meal. Add the date paste, vanilla and salt and process until well combined.
2.Press the dough evenly into the bottom of an 8-inch spring form pan. Set aside.
For the filling:
1.Using a high-speed blender, blend the macadamia nuts, almond milk, lemon juice, agave nectar and vanilla powder until smooth and creamy, about 3 to 5 minutes.
2.Reserve 3/4 cup of the filling and pour the rest into the spring form pan with the crust. Gently tap the pan on the counter to remove any air bubbles.
For the swirl:
1.Using a blender, briefly mix 1/2 cup of the reserved filling with the raspberries and lemon juice until smooth. (The remaining 1/4 cup of lemon filling can be used for touch ups after swirling. You should also reserve a small portion of the raspberry mixture for touch ups, as well)
2.Starting in the middle of the cheesecake, pour the raspberry mixture in circles, moving outwards to evenly distribute around the top of the cheesecake.
3.Next you do the swirl… a chopstick, or something similar, is the best tool for this purpose. Insert the chopstick just below the surface of the raspberry color near the outer portion of the cake, and begin gently moving it around, swirling the fillings into each other.
It’s important to know when to stop, as too much swirling will blend everything together and you will lose the contrast of colors.
Use the reserved filling and raspberry mixture to touch up areas that have too much of one color. Just pour a small drop of the mixture in that area and swirl lightly.
4.Place the finished cheesecake in the freezer to set, about 2 hours, or until the middle of the cheesecake is firm to the touch. Decorate with fresh raspberries before serving, if desired.
If you love raw vegan desserts… check these out :
Over 70 Chocolate Raw Vegan Dessert Recipes
Debbie
IsVeganHealthy.com
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