Raspberry Vanilla Raw Cheesecake

RASPBERRY VANILLA RAW CHEESECAKE

A recipe from Plantbaes and Califia Farms

 

"You won't believe how easy those little raspberry vanilla raw cheesecakes are to make! They last really well in the fridge, so I love to make individual servings and take them out as I go for an instant delicious and healthy dessert. You know I am all about making nutritious food as easy as possible, so for these I've used Califia Farms Vanilla Oat Milk, I love that it's fortified with calcium and vitamin D, which are two nutrients we need to give a little bit of extra attention to when following a plant based diet! It's super creamy and brings a nice hint of vanilla to our desserts, perfect for healthy baking!" says Sarah Cobacho.

Serves 12

Ingredients

 
The base                                                                                    
- 1 cup almond                                                                         
- ½ cup coconut flakes                                                            
- ½ cup Medjool dates

Filling
- 1.5 cup Califia Farms Vanilla Oat milk
- 1.5 cup cashews
- 1 lemon juice

- ¼ cup maple syrup
- 1 cup raspberries (thawed if using frozen)
- ⅓ cup cacao butter

Toppings
- Fresh raspberries
- Coconut flakes

 

Instructions
- Soak the cashews overnight or for 30min in boiling water
- For the crust, add the almonds, coconut flakes and Medjool dates to a high-speed blender or food processor and process until the ingredients hold together when you press them
- Add the mixture to your mould, and press down to create a flat base. Place in the freezer while you prepare the filling
- Place the cacao butter nibs into a microwave-friendly dish, and microwave for 20 seconds at a time until melted
- To the blender add the soaked cashews, Califia's Vanilla oat milk, lemon juice, maple syrup, and melted cacao butter. Process until perfectly smooth
- Pour the mixture to fill approximately half of the remaining space in your mould. To achieve perfect layers, place the mould in the freezer and allow to set for an hour before pouring the next layer
- Add the raspberries to your blender and process until smooth. Pour over the filling. Place in the freezer for 4 hours until solid
- Remove from the freezer 30 minutes before eating. Garnish with fresh berries, coconut flakes or any of your favourite toppings.

 

Sarah Cobacho is a French-Australian plant-based nutritionist and recipe creator. Follow her Instagram here: @_plantbaes_ For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarmau