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Vegan Cheesecake with Tropical Topping

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Source: Earth Sprout

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Earth Sprout




Serves
12
Prep
45 minutes
Cook
45 minutes

If you’ve been suspicious of cashew based vegan desserts .. I’d encourage you to give them a try.  This semi-raw .. vegan .. and gluten-free cake is a wonderful one to start with.  It’s creamy .. perfectly sweet .. slightly tart .. luscious .. smooth .. and satisfying.


Ingredients


Caramel Base


3 C Shredded Coconut


1 C (Heaping) Dates, Pitted


¼ Tsp Fine Grain Sea Salt


Vanilla Filling


2 C Cashews, Soaked for at least 5 hours


2 Cans Full-Fat Coconut Milk


1 Tsp Vanilla


3 Tbsp Raw Honey


Pinch Fine Grain Sea Salt


¼ Tsp Ground Cardamom


½ C Water


Tropical Topping


1 Ripe Mango, Peeled


½ C Strawberries, Chopped


Directions


Caramel Base


Step 1
Toast the shredded coconut until golden in a frying pan over low to medium heat.
To your food processor, add the toasted coconut, dates and sea salt and mix until a dough has formed.



Step 2
Press evenly into a 8 or 9″ spring-form pan (If you don’t have a spring-form pan use a pie plate lined with saran wrap).


Step 3
Refrigerate



Vanilla Filling


Step 1
Refrigerate the coconut milk for at least 1 hour.


Step 2
Open the cans of coconut milk and scoop the top layer of solid white cream into a blender


Step 3
Rinse the soaked cashews and add them + all other ingredients to the blender.
Blend until really smooth. (This might take a while and require you pausing and scraping down the filling from the sides of the blender)


Step 4
Pour the vanilla filling over the bottom layer in your spring form.


Step 5
Freeze for 3-4 hours


Tropical Topping


Step 1
Prepare the topping while the cheesecake is chilling in the freezer
In your food processor or blender, add the mango and strawberries. Blend until smooth


Step 2
Top the cheesecake just before serving.


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