Description
A raw vegan cheesecake that is gluten-free and refined-sugar free!
Ingredients
Units
Scale
Brownie base
- 1 cup walnuts
- 1 1/4 cup Medjool dates
- 1/4 cup cocoa powder
- pinch of salt
Cheesecake Layer
- 2 cup raw cashews, soaked overnight, then drained & rinsed
- 3/4 cup coconut cream* (see note)
- 6 tbsp coconut oil
- 1/2 cup brown rice syrup
- 1 tsp vanilla extract
- juice of 1 lemon
- 1 tsp lemon zest
Dragonfruit swirl
- 1 cup dragonfruit, chopped
- 1/2 cup raspberries
- 1 tbsp maple syrup
Instructions
- Line an 8×8 inch baking sheet with parchment paper, set aside.
- Add the walnuts, dates, cocoa powder, and salt in a food processor. Pulse until it forms a dough.
- Using your fingers or the back of a large spoon, press the dough evenly into the bottom of the pan.
- Place in the fridge while you prepare the filling.
- In a small saucepan, add the dragonfruit, raspberries, and maple syrup on medium heat stirring for 2-3 minutes. Reduce heat to low and allow to simmer for 5 minutes until the fruit breaks down into a syrup. Set aside.
- Blend the cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest together in the food processor until smooth.
- Pour the cheesecake mixture into the pan, spreading evenly.
- Next, add dollops of the dragonfruit sauce on top of the cheesecake mixture. Using a knife, begin to make “figure eights” or swirls through the cheesecake layer until you achieve your desired marble look.
- Place in the freezer for 2-4 hours to firm up.
- Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.
Notes
*Scoop the creamy part from the top of the can of coconut milk
If you cant find dragonfruit you can substitute raspberries
Nutrition
- Serving Size: 1 small bar
- Calories: 272
- Sugar: 23g
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
