I created a raw vegan cheesecake that is so satisfying, easy to make and actually good for you! This raw vegan cheesecake consists of cashews, sunflower seed butter, fruit, dark chocolate and oats! I love creating new dessert recipes for family events and special occasions. I am so excited to share this recipe!
Raw Vegan Sun-Berry Cheesecake
Prep Time Total Time20 mins 2 hour (1 1/2 hours for freezing)
Recipe Type: Dessert
1 Cup Gluten-free rolled oats
1 1/2 Cups Oat flour (Rolled oats blended)
1 Cup Organic unsweetened shredded coconut
1/4 Cup Sunflower seed butter
16 oz Medjool dates (pitted)
4 oz Dark Chocolate (Dairy free)
Cheesecake layer: (Ingredients not pictured...Sorry!)
2 Cups cashews (soaked in water for at least 1 hour)
1 Lemon juice and zest
1 Tbsp coconut sugar (or to taste)
1 Tsp Vanilla extract
2/3 coconut cream
1 Package Organic Strawberries
1 Tbsp Unsweetened coconut
1/2 Tbsp cocoa nibs
Raspberries (or any fruit of your choice)
Things you will need...
Food processor or high speed blender
9 inch springform pan
Pour 1 1/2 cups rolled oats into food processor or blender and blend until the oats become a flour texture. Add the 1 cup of whole rolled oats, shredded coconut, sunflower seed butter and medjool dates to the oat flour and blend until well combined. Transfer the crust mixture to your 9 inch springform pan and evenly press the crust into the pan. Melt the dark chocolate, then evenly pour on top of the crust layer, then place in freezer for 15 minutes or until chocolate is hardened.
Combine the soaked cashews, coconut cream, juice and zest of 1 lemon, coconut sugar and vanilla extract in your food processor, blend until smooth. Pour cheesecake layer on top of the hardened chocolate layer then place the cheesecake into the freezer and let set for at least 1 1/2 hours or overnight. Top your cake with berries, cocoa nibs, coconut and or any other fruits of your choice and enjoy!
Photos by the talented Justin Arnold! :-)