Raw vegan cheesecake recipe

This raw vegan cheesecake recipe is easy to make, it's gluten free, plant-based delicious and pink!

Prep Time20 mins

Cook Time3 hrs

Total Time3 hrs 20 mins

Course: Dessert

Servings: 6

Calories: 180kcal

Author: Ela

· 5 dried and pitted prunes (50 g)

· 3 tbsp buckwheat groats (30 g)

· 3 1/2 tbsp poppy seeds (25 g)

· 2 tbsp *xylitol (25 g)

· 1/2 cup cashews (75 g)

· 1/4 cup coconut cream (60 ml)

· 3 tbsp xylitol (40 g) - see recipe notes

· 1/4 dragon fruit, pink (40 g)

· Juice of 1/2 lime

1. Soak cashews overnight or for at least 3 hours. It's also possible to boil the cashews on low heat for about 15 minutes until they are soft

2. Process the xylitol in a coffee grinder or food processor until it becomes a fine powder

3. Blend all cream ingredients in a high-speed blender on high speed for about one minute until it's completely smooth and creamy, set aside

4. Pulse all crust ingredients in your food processor for 10 seconds

5. Press crust evenly into a 4-inch mini springform

6. Pour the cream over the crust

7. Freeze for at least 3 hours

8. Decorate with dragon fruit slices if you like

9. It tastes best when it's served cold but not frozen

Source https://elavegan.com