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Tuesday, 11 October 2016

Blackberry & strawberry cheesecake

Vegan, dairy-free, wheat-free, gluten-free, egg-free, RAW, natural sugars
RAW Blackberry, strawberry cheesecake, with dark chocolate, fresh berries and vanilla!

Raw cheesecakes are one of my favourite desserts to make! 
They are easy to make and guilt-free...what more could you want?
This cheesecake uses natural sugars for sweetness and flavour. It is 100% vegan and wheat-free.

The base is coconut & vanilla flavoured, the purple layer is blackberry which gives the cheesecake a mildly sharp flavour and the pink layer is sweet strawberry! The strawberry has a slight strawberry milkshake flavour which is delicious!!!

Preparation- overnight

Serves- 12

Ingredients for the base
-250g pitted dates i used Medjool dates
-150g of gluten-free oats
-80g of unsweetened desiccated coconut
-1/2 teaspoon of vanilla extract
-Pinch of salt

Ingredients for the blackberry layer
-3 cups of cashew nuts (soaked)
-1 & 1/2 cup of fresh blackberries
-1/3 cup of maple syrup
-1/2 cup of coconut oil (melted)

Ingredients for the strawberry layer
-2 cup of fresh strawberries
-1/2 lemon (juice)
-2 cups of cashew nuts (soaked)
-2/3 cup of coconut cream
-1/2 cup of coconut oil (melted)
-1/3 cup of maple syrup

TIP- The Cashew Nuts need to be soaked overnight in water. Just make sure the water is covering the Nuts!

To make the base
Step 1- Line a quiche/cake tin with grease proof paper.

Step 2- Place the pitted dates, oats,salt,coconut and vanilla into a food processor and blend until fully combined.
Step 3- Press the mixture into the lined cake tin and pop into the freezer.

To make the blackberry layer
Step 1- Place the soaked cashew nuts, blackberries, melted coconut oil and maple syrup into a food processor and whizz up until smooth.
This will take around 5-10 minutes on high.
Step 2- Pour the blackberry mixture onto the base mixture.

Place the tin back into the freezer while you make the strawberry layer.

To make the strawberry layer
Step 1- Place the Strawberries & lemon juice into a Saucepan on the Hob, and gently heat until the Strawberries become soft, then using a potato masher or fork, mash the strawberries to make it softer.
Heat gently until it reduces down to about half the amount of the original mixture.
Step 2- Place the soaked cashew nuts, strawberry mixture, coconut cream, melted coconut oil and maple syrup into a food processor and whizz up until smooth.
This will take around 5-10 minutes on high.
Step 3- Pour the strawberry mixture onto the blackberry layer and tap the tin on the worktop to remove any air bubbles.

Step 4- Place the cheesecake into the freezer and allow to set.
This will take around 5-6 hours, you can leave it overnight.

Step 5- Once the cheesecake has set, carefully remove it from the tin and peel away the grease proof paper.

I decorated my cheesecake with fresh berries, freeze dried strawberry, homemade chocolate bark and edible flowers. You will need to make sure any flowers you use for any food decoration or to eat is edible.
To serve, defrost the cheesecake for around 10-15 minutes.
Slice and enjoy!

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Holly Jade

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