Golden Plum and Lemon Raw Cheesecake - vegan, SF, GF
This is an easy and quick to make healthy raw cheesecake. With soaked cashews as a base it is super creamy and soft. Topped with fruits as a centerpiece for every occasion.
Zutaten
- 150 g almonds ⎪for the crust
- 3 tbsp coconut butter ⎪for the crust
- 3 tbsp coconut oil ⎪for the crust
- 1 tbsp maple syrup ⎪for the crust
- 200 g golden plums
- 200 g raw cashews - soaked for minimum 4 hrs ⎪for the filling
- 100 ml Ricemilk ⎪for the filling
- 100 ml maple syrup ⎪for the filling
- 70 ml lemon juice ⎪for the filling
- 40 g coconut oil ⎪for the filling
Anleitungen
- Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
- Take your food processor, add the almonds and pulse them until you've almond flour.
- Take a small sauce pan and melt the coconut butter together with the coconut oil at medium heat. Be careful, both of them have a very low melting temperature.
- Add the melted mix to the almond flour as well as the maple syrup. Mix again until it looks like a cookie crust.
- Take a 8 inch cake pan and line with parchment paper. Press the cookie crust evenly into the pan and set aside.
- Note: I've used my blender for the filling to get this super creamy texture.
- Wash, half and remove the stones from the plums.
- Cover the cookie crust layer with the halved plums. Set aside.
- Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.
- Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer one hour prior to eating. This cake holds up to 6 months once its frozen.
- Don't forget to #therawberryeats over on instagram or facebook when you remake this one. I'd love to see your recreations. :)