These vibrant vegan cheesecake squares are sure to impress any dinner guests. Their nutty base and gut-friendly cream cheese filling mean that they are packed with goodness and flavour, perfectly complemented by the sweet, zesty and antioxidant-rich raspberry and baobab.
Ingredients:
For the base:
110g cashew nuts
140g almonds
30g date syrup
1/2 tsp almond extract
2 tbsp lucuma
35g coconut oil, melted
2 tbsp water
For the filling:
1 tbsp Aduna Baobab Powder
250g cashew nuts, soaked for 3 hours, drained and rinsed
200ml water - or enough to blend
3 probiotic capsules, emptied
half a lemon, juiced
80g powdered coconut sugar
4 tsp nutritional yeast
130g coconut oil, melted
6 tbsp raspberry powder
35g freeze dried raspberries
100ml water
For the chocolate drizzle:
5 tsp Aduna Super Cacao Powder
35g coconut oil, melted
10g coconut butter, melted
2 tsp maple syrup
2 splashes tamari
To decorate:
1 tbsp unsweetened desiccated coconut
4g freeze dried cherries, crumbled
Method:
To make the base:
Pulse the nuts until they reach a crumble like consistency. Add the remaining ingredients and blend until everything sticks together and starts to form a ball.
Line a square tin with four layers of cling film. Press the base mixture into the tin with your hands until level and compact and then use a spoon to smooth over. Pop in the fridge to set whilst you make the filling.
To make the filling:
Blend everything in a food processor until combined and smooth. Check for flavour and texture and add water, raspberries and more coconut sugar as needed.
Remove the tin from the fridge and scoop in the filling, levelling with a spatula. Place in the fridge to set for 1 - 2 hours.
To make the chocolate drizzle:
Whisk everything together until combined. Leave to thicken a little but still runny enough to drizzle. Remove the cheesecake from the fridge, peel back the cling film and cut into 16 pieces.
Place the pieces on a lined baking tray. Drizzle each piece with chocolate and straight away decorate each one with crumbled freeze dried cherries and coconut.
Keep the cheesecake in the fridge (lasts up to 5 days) or freeze.
Enjoy!
Recipe by Leitchy Creates
