Raw Vegan Cheesecake

Preparation Time: soaking cashew nuts for 6 hours or overnight
Preparation Time: 30 minutes
Cooking Time: 2 – 3 hours
Serves: 10 – 12

Crust:

175g Primrose’s oatmeal and chia

300-350g pitted medjool dates

pinch of salt

Filling:

390g cashews, soaked in filtered water

100g of coconut oil, melted

120ml maple syrup or agave nectar

2 tablespoons of grated lemon zest (from about 1 large lemon)

90ml fresh lemon juice

2-3 tablespoons of acai powder (optional) and extra for sprinkling on top to give the cake colour

1/4 teaspoon salt

berries and edible flowers to garnish

Instructions:

Line the bottom of a 20cm or 23cm spring form with grease proof, non-stick paper. Set aside.

Next place the oats and chia mixture together with the salt and dates for the crust in a food processor and pulse until the mixture is uniform and sticks together when pressed. Then transfer the mixture into the prepared spring form, put in the fridge until needed.

For the filling, drain the water from the cashew nuts away. Then mix all the ingredients for the filling in a blender (preferaby a high speed blender) until smooth and nicely combined.

Then remove the spring form with the cheesecake crust from the fridge and pour the filling mixture on top. smoothing over the top. Place in the fridge for 2-3 hours or until lightly set.

Garnish as desired and enjoy.

The cake should keep in the fridge for about 4 days

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