Crust: 1 ½ cups raw cashews
8 soft medjool dates (pitted)
2 tbsp peanut butter
Filling: 1 cup raw cashews (soak for at least 2 hours and strained)
1 cup coconut yogurt, 1 tsp activated charcoal
5 tbsp agave nectar, 1 tbsp chia seeds,
1 tsp vanilla extract, 1 tsp salt
I know you have all been waiting for this recipe, so here it is! Baked vegan cheesecake without any cheese in it! To give this cake a bit of colour, I used activated charcoal to create a marble effect. This turned out amazingly good and taste so light! Do you prefer raw or baked vegan cheese cake? Stay tuned as I create and experiment more on vegan cheesecake!
Preheat oven to 176C/ 350F. Lightly grease desired pan and leave it aside. You can use whatever shape pan you want, even muffin pan!
Using a food processor, process all crust ingredients into a fine consistency. Transfer it into your pan and lightly press it down creating the base and crust of your cake. Use your hands to help you gently press it down evenly, leaving no holes. You can make your base thicken or thinner, depending on your preference. You can also bring your crust to the side of your cake. Set this aside once done.
Using a blender this time, blend all the filling ingredients until a smooth consistency. Make sure all ingredients has been blended thoroughly.
Transfer half of the blended filling ingredients into your pan, on top of the crust. Tap your pan down to make sure there is no gaps.
Add in 1 tsp of activated charcoal to the remaining blend and blend until all colours has been combined. Once done, transfer the blend into the pan and use a knife to swirl around the cake to give a marble effect.
Put your pan into your preheated oven, bake it for 40 minutes or until you see the top and crust has turned to golden brown. Once ready, remove your cake out of the oven and let it cool down. Once it has cooled down, remove from pan and slice it accordingly. Enjoy!