This is a really simple recipe for a raw cheesecake. It has a slight salted caramel taste but the best thing about this recipe is that you can add any toppings/flavours you want. I added banana and a sprinkle of cacao to mine for a little banoffee hint or you could add frozen fruits or a variety of other options…
RECIPE:
Ingredients – base:
- 1 and a half cups of soaked cashews
- Half a cup of Biona caramel agave syrup (you can use any agave)
- 2 tablespoons of coconut oil
- Half a cup of pitted dates
- Generous pinch of rock salt
Ingredients – topping:
- Half a pack of silken tofu
- Half a cup of dairy free milk
- 1 cup of soaked cashews
- 1/4 of a cup of caramel agave
- 2 tablespoons of coconut oil
METHOD:
- Blend the base ingredients to a paste.
- Spread evenly into your dish, press flat and place in freezer to harden.
- Blend the topping ingredients to a smoother paste. I suggest you taste as you blend in case you want to add more sweetener.
- Pour over your base and place back into the freezer for at least 20 minutes before serving.