Dates, berries, banana, cashews, soy milk, oats, flaxseed & coconut oil. Yep – that is ALL that’s inside this healthy little vegan friendly pud.
This cheesecake is absolutely (r)awesome. Each spoonful is full of super healthy goodness, all from natural & raw ingredients.
Like my previous banana & salted date caramel cheesecake, this one is a ‘semi-frozen’ dessert, as it’s freezing is how it’s set, and also what allows the cheesecake to be raw but also incredibly creamy!
I can guarantee you wouldn’t know this cheesecake is vegan. Every bite of the sweet berry filling is so luxuriously creamy, and completely melt-in-the-mouthable. The smooth pink fruity filling sits upon the most amazing oaty base. If you (like me) are completely flapjack obsessed, and love a chewy sweet oatiness, this is perfect for you – I use this base recipe also for raw flapjacks, just add an extra spoonful of oats additionally to using the same quantities below, and double up (OPPORTUNITY TO ADD CHOCOLATE & PEANUT BUTTER <3)
Oh, and this recipe is also gluten and dairy free too!
Happy baking + post below any questions 🙂 Sofia xoxoxoxoxo
3/4 cup rolled oats
1/3 cup ground flax seeds
pinch of salt
1 + 1/2 cup dates (Medjool are the most amazing dates you’ll ever eat)
1 cup cashews
1/4 cup melted coconut oil
2/3 cup dates (or dried apricots)
pinch of salt
2 tsp. vanilla extract
1 + 1/4 cup soya milk
1 ripe banana
+ berries of your choice – you’ll need 300g to add into the filling (I used blackberries, raspberries & blueberries)
- Start by lining a 6″springform cake tin – I used foil.
- Next, make the crust. Place all of the ingredients in a food processor and blitz until a thick dough-like structure is achieved.
- Press the crust mixture into your lined cake tin firmly, and leave in the fridge to set.
- To make the filling, start by soaking you cashews – pop them into a small bowl and cover with boiling water for a couple of hours, to get them nice and soft (optional to skip if you’ve got a good food processor!)
- To make my cheesecake layered in colour, I held back a handful of berries in the next step:
- Place all the ingredients into a food processor and blend once again until thick and smooth.
- Pour 3/4 of the filling on top of your oaty base, and pop in the freezer.
- Place the remaining berries in with the remaining filling mix, and blitz again to achieve a darker colour.
- Then pour this into your tin.
- Pop back into the freezer for at least an hour to firm up.
- Take the cheesecake out of the freezer 5 minutes before serving and top with lots of fresh fruit.
- Enjoy ❤