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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
Vegan Cheesecake with Tropical Topping

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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