Raw vegan cheesecakes

Yes you can have dessert for breakfast!! When cake is this healthy, why not start your day with some deliciousness? 
Once you’ve got the base down pat you can make any flavour you like. Theyre one of those impressive desserts that looks complicayed but is rediculously easy. I’ll pop the starting recipe here that I always use and then you just add what flavours you like. You will need a.good food processor and a spring form cake tin or silicone moulds to pop the cake out. 

Raw cheesecakes do need to be made the day ahead so they have time to set in the freezer over night. 

Start with the base

1 cup nuts (almonds, Brazil, hazelnuts etc)

2Tbs coconut oil

2 Tbs rice malt syrup ( or 1/2 cup of dates)

2 Tbs cacao (if you want a chocolate base)

Blitzer in the food processor until it all comes together and stocks when pressed between your fingers.  You really don’t want it to crumble when you cut it so blend well!!

Press into a cake tin or muffin moulds for I divide all cakes.


2 cups cashews (soaked overnight and drained)

1 cup coconut cream

1/2 cup coconut oil

2 Tbs rice malt syrup. 

Blend until very smooth! 

This is your cheesecake base. Now you can add what ever you like..

Vanilla extract, peppermint extract, cocoa, rosewater, fruits, berries, dates for caramel, 

Pour this evenly over the base and set in the freezer over night. 

The cake needs to be kept in the fridge or it will melt. So when you’re serving the cake it can’t be left out on a table like regular cheesecake. Below are a few flavour combos I have made. Feel free to ask Ask any questions. I hope this has all made sense.

Cranberry white chocolate 

Vanilla Acai

Choc peppermint swirl

Coffee Caramel

Blueberry caramel


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