This vegan cheese cake is actually very creamy and as delicious as a normal cheesecake.
Is very simple to make, and the best part is, you don’t need to bake it. Is raw and very healthy!
Keep it in the freezer and just take out a few minutes before eating. You can also make this on individual portions and enjoy as a healthy snack over the holidays.
For the base:
1 cup of mixed nuts ( I used half a cup of walnuts & half of almonds)
1/2 cup of raisins or dates
2 teaspoons of dark cocoa powder (optional)
2 tablespoons of coconut oil
Blend everything in food processor until you get a smooth enough paste. Press it down your circular mold and stick into the freezer until set.
For the cake:
2 cups of cashew nuts (soaked over night)
1/2 cup of coconut oil
1/2 cup of maple syrup (honey works but not as well as maple syrup)
1 cup of almond milk
Blend all together in food processor and pour on top of base ingredients and freeze to set.
I drizzled dark chocolate and peanut butter on top! Enjoy!