A beautiful Raw cheesecake recipe from our member Gabe from Gabe’s Vegan Cakes

Raw Chocolate Peach Cheesecake

Crust:
1 cup walnuts, pecans or blanched almond
1/2 cup shredded coconut
1/2 cup soaked dates
1 tablespoon cacao powder

Fillings:
1 cup cashews (soaked in water for 6 hours or overnight)
1 cup almond/rice/oat/coconut/soy milk
Agave/ Maple/Rice/Date Syrup as you needed
1/2 cup melted coconut oil
1 tablespoon sunflower/soy lecithin powder
2 cups fresh ripe peaches

1.Process the pecans/walnuts, coconuts, cacao powder and dates in a food processor with the S blade until mixture sticks together. Press the crust into the bottom of a 8″ springform cakepan.
2.For the filling, blend together the cashew, plantmilk, syrup, melted coconut oil and lecithin into a cream.
Add the half of the peaches and continue blending until smooth. Then stir into the cream the other half of the peaches.
3.Pour the cashew-peach filling into the springform pan and place in the fridge for 6-8 hours. Let the cheesecake set then decorate with fresh fruits and serve.

Enjoy!!

 

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