Rawvegan Raspberry Cheesecake with cocoa crust🍰🧀
Makes a small cake ca. 18 cm diameter
80 g hazelnuts
20 g cocoa nibs
100 g dried dates
20 g raw chocolate
225 g cashew nuts
90 g coconut oil
6 tbsp. maple syrup
300 g raspberries (fresh or frozen)
½ tsp. vanilla powder
6-7 tbsp. almond milk
150 g frozen raspberries
1 tbsp. maple syrup (or optional: a gelling agent for cold preparations)
100 g mixed fresh berries
-Soak cashew nuts in water for at least 2 hours, better are 12 hours (over night). To make the crust blend nuts, cacao nibs and the roughly chopped dates in a food processor. Pulse to obtain a sticky kind of dough. Chop the chocolate and knead it into the dough. Cover the bottom of the springform pan with baking paper. Spread out the dough in the pan with your hands. Cool in the fridge.
-To prepare the filling wash the lemon with hot water, pat it dry. Then finely grate the zest of the whole lemon. Press juice from half a lemon. Strain and wash cashews with cold water, drain.
-Put cashews in the food processor or a good blender. Add 2 tbsp. of lemon juice, lemon zest, coconut oil, maple syrup, 300 g of raspberries, vanilla powder, a pinch of salt and 6 tbsps. of almond milk. Blend to a very smooth cream, if necessary add one more tbsp. of almond milk.
-Spread the raspberry cream evenly on the cake ground. Let the cake solidify at least 2 hours in the freezer. Take it out of the freezer at least 20 minutes prior to serving, so that it can warm up a little.
-For the topping blend 150 g frozen raspberries with the maple syrup until it is smooth and liquid. If you want a more solid texture you can also use a gelling agent with agar agar or pectin. If it contains a sweetener leave out the maple syrup.
-Whip the soy cream and garnish your cake with berry sauce, soy cream, fresh berries and vanilla powder.