Organic Cranberry & Goji Raw Vegan Cheesecake
This raw vegan cheesecake is really simple to make and full of goodness. It's an impressive sweet treat with a tart twist. This recipe makes two individual cakes or one medium sized:
150g pitted dates
Pinch of pink Himalayan salt.
Creamy Cake Top:
120g soaked cashew nuts
2 heaped teaspoons of Nukraft Organic Raw Cranberry Powder
1 large lemon squeezed
180ml coconut milk
90g agave nectar
Cake Decor: Glaze, Dust & Dress
1 lime, juiced
2 tbsp of agave nectar
A sprinkle of roughly chopped pistachios
1 tbsp fresh mixed berries
1 sprig of mint
For the base, pulse all the ingredients together so that the mixture become sticky but rough in texture and pat down into a cake ring oiled with coconut oil then put in the fridge.
For the creamy top, pre-soak the cashews in water for approximately 3 hours. Drain and blitz the soft cashews with all the above ingredients until you get a completely smooth and creamy mixture. Spoon onto the base mix in the cake ring.
Mix 2 tbsp of agave nectar with the juice of one lime to make the glaze. Gently spoon on top until the cake is completely covered a a few mm deep layer of the shiny glaze.
Dust the top of the cake with a pinch of cranberry and blueberry powder for colour (as the cake sets the glaze will absorb the colours).
Dress with a sprinkle of roughly chopped pistachios, a few Goji berries, and fresh berries.
Pop the stacked individual cakes or sharing cake in the fridge and let set for a couple of hours. The texture should get firmer and until eventually it is easy to remove from the cake ring. Dust the plate, add a sprig of mint, and enjoy! :)