Most raw vegan cheesecakes use cashews for the creamy filling, but in this recipe we've added hemp seeds for more healthy omega-3s, as well as the extra creaminess and nuttiness they bring to the party!
Ingredients
For the crust:
1/2 cup raw almonds
1/2 cup almond flour
1/4 cup hemp seeds
6-8 pitted medjool dates
2 tablespoons coconut oil, melted
1/4 teaspoon sea salt
For the filling:
1 cup raw cashews, soaked in cold water for a t least 4 hours
1 cup hemp seeds
1/2 cup coconut cream
1/4 cup coconut oil, melted
1/3 cup pure maple syrup
2 tablespoons fresh lemon juice
1 tablespoons vanilla extract
1 cup fresh raspberries
For serving:
More fresh raspberries
Preparation
For the crust:
Step 1
Line a 6" springform pan with baking paper and grease well with coconut oil. Set aside.
Step 2
Add the almonds to a food processor and pulse until roughly chopped. Add the ramining crust ingredients and process until the mixture starts to form a dough-like consistency. Don't over process or you'll end up with nut butter!
Step 3
Press the dough evenly into the bottom of your prepared pan to form the crust and place in the freezer to harden while you make the filling.
For the filling:
Step 1
Add all of the ingredients (except the raspberries) to a high-powered blender and blend until you have a silky consistency. You may need to add a bit more coconut cream or lemon juice to get it blend smoothly, but use as little as possible to maintain a thick consistency.
Step 2
Taste the mixture and adjust the flavour to your taste by adding more maple syrup, lemon juice or vanilla, if desired.
Step 3
Pour half the mixture into the prepared pan, over the crust. Smooth out the top and tap the pan to release any air bubbles. Return to the freezer and let it freeze for about an hour before adding the next layer on top.
Step 4
Add the raspberries to the remaining filling in your blender and blend to incorporate. Pour this over the plain layer and return to the freezer for 4-5 hours until completely firm before serving and slicing.
To serve:
Step 1
Remove from the springform pan and allow to thaw for 30-60 minutes at room temperature.
Step 2
Decorate with more fresh raspberries, and even fresh edible flowers if you like.
Step 3
Slice, serve and share with friends!