Vegan, gluten-free, wheat-free, natural sugar, RAW
I love making raw/no-bake desserts. They are fresh and full of flavour and nutritious ingredients.
Cherry bakewell is one of my favourite flavours and decided to make raw cheesecakes, filled with flavours & ingredients you would typically find in a cherry bakewell pie- cherry and almonds. 
The creamy cherry jam filling is delicious, paired with the almond base.....this is a dessert not to miss "baking".
The coconut oil I used in this recipe is the extra virgin coconut oil from Pipkin.
This coconut oil is delicious with a mild coconutty flavour, perfect in these cheesecakes!
Preparation- 5 minutes
Freezing time- 2-3 hours
Makes- 2 small cheesecakes
Level- Easy
...
Ingredients for the base
-150g of medjool dates (Pitted & de-seeded)
-150g of medjool dates (Pitted & de-seeded)
-200g of almonds
-1 tablespoon of ground almonds
-2 tablespoons of melted coconut oil (I use Pipkin)
-2 tablespoons of maple syrup
-1 teaspoon of almond extract
-1/2 teaspoon sea salt
Ingredients for the filling
-2 cans of coconut cream (Cream only)
-4 tablespoons of cherry jam
Toppings
-Frozen cherries
-Flaked almonds
...
To make the base
Step 1- Line 2 mini cake tins with grease proof paper.
Step 2- De-seed/pit the dates and add them into a food processor/blender along with the almonds, ground almonds, melted coconut oil, maple syrup, almond extract and salt.
Step 3- Press the mixture into the lined cake tins.
To make the filling
Step 1- Place the coconut cream and cherry jam into a food processor/blender and whizz up until smooth & combined.
Step 2- Pour over the base and level out.
Pop into the freezer to set.
This will take around 2-3 hours.
To decorate, I added some cherries and a sprinkling of flaked almonds.
Delicious!
Store in a sealed container in the freezer and fully defrost to serve.
...
Make sure you follow me on my social media
My Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
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I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3
All of my social media links are in the side bar...come and say Hi :)
Share and follow me for more yummy posts to come!
Holly Jade
To make the base
Step 1- Line 2 mini cake tins with grease proof paper.
Step 2- De-seed/pit the dates and add them into a food processor/blender along with the almonds, ground almonds, melted coconut oil, maple syrup, almond extract and salt.
Step 3- Press the mixture into the lined cake tins.
To make the filling
Step 1- Place the coconut cream and cherry jam into a food processor/blender and whizz up until smooth & combined.
Step 2- Pour over the base and level out.
Pop into the freezer to set.
This will take around 2-3 hours.
To decorate, I added some cherries and a sprinkling of flaked almonds.
Delicious!
Store in a sealed container in the freezer and fully defrost to serve.
...
Make sure you follow me on my social media
My Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/BlogofVegan
I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3
All of my social media links are in the side bar...come and say Hi :)
Share and follow me for more yummy posts to come!
Holly Jade
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