raw vegan vanilla raspberry cheesecake

It’s sunday and I spend my morning writing down a new recipe from this delicious raspberry cheesecake I made the other day with my friend Sarah (follow her blog for more delicious recipes here ) ♥ 

For this recipe you need the following ingredients:

For the base:

·1/2 cup pitted dates

·1/2 cup almonds

 ·1/4 cup shredded coconut 

·1 tbsp cocoa powder

 ·pinch of salt

For the cheesecake layer:

·1 1/2 cup cashews

·1/3 cup maple syrup

·2 tsp vanilla extract

·2-3 tbsp almond milk (if the mixture is too dry)

For the top layer:

·280 g frozen raspberries (defrosted)

·1/4 cup chia seeds

·1/4 cup maple syrup

Instructions:   

1. Put the dates in warm water and let them soak for 15 minutes and drain them afterwards. Put almonds in a mixer and blend until finely chopped. Add the dates, cocoa powder, coconut, salt and blend until everything is smoothly mixed together.

2. Take a 15 or 17cm spring from pan, cover the bottom with plastic wrap and press the mixture into it (if you don’t have a springform pan, use a pie tin or a regular cake pan covered with baking paper). Put the pan in the freezer while you prepare the rest of the cake.

In a medium mixing bowl, mix the topping ingredients and let it sit for 1 hour until it thickens.

Put all of the cheesecake ingredients in your mixer blend until smooth. Pour the cheesecake mixture over the base in the baking pan and spread it evenly. Put it in the freezer and freeze for at least one hours. After an hour take out the cheesecake (leaving it in the form) and spread the topping evenly over the cheesecake layer. Put the cake back into the freezer and freeze for another hour.

Cut the cheesecake into pieces (we cut it into squares) before serving. You can keep  leftovers covered in the freezer for up to 3 months. Enjoy! 

Credits:

Original recipe (we changed it a bit) from eatgood4life.com 

Photos:  Sarah

Edit: Me