Strawberry Raspberry Topping
This cheesecake is very simple to make and everyone will love it vegan or not. All you have to do is blend your ingredients, spread, freeze, and refrigerate. This recipe includes all raw ingredients which makes this delicious dessert healthy and filling too! I have updated this recipe with a neat new technique that will help you achieve a fluffier, creamier filling. Delicious!
Tools Needed: Food processor, and/or blender
Prep Time: 20 minutes
Crust- This is a thick, rich crust!
1 cup macadamia nuts
1 cup walnuts
1/2 cup golden flax seed ground
2 dates dates pitted
1/3 cup shredded coconut
1 tbsp coconut nectar
Optional: 1 tsp vanilla bean, 1 tsp salt
-First process the macadamia nuts and walnuts
-In a spice grinder grind the flax seed
-Add flax seed and 2 dates to the food processor and process until fine
-Add in the rest of your ingredients and process one last time
-Spread your mixture out evenly across a 9-in pie pan.
Tip: work out from the middle to mold up the crust using a clean spoon.
3 cups cashews soaked for one 1hr or more
1/4 cup coconut oil if you only have one or the other use a 1/2 cup
1/4 cup coconut butter
1/4 cup coconut nectar
1/8 cup lemon juice
1 tbsp vanilla bean
I have updated this blog with a new recipe and a super great new technique to make a creamy whipped filling.
-In a blender on a low setting blend the cashews until there are no whole pieces. This will require either a spoon or a stir stick to scrape the sides and push the remaining chunks down.
-Add in water slowly while continuing to scrap the sides.
-After it becomes creamy add in the 2 dates and continue to slowly add water and scrape until it is creamy again.
-Add in the rest of the ingredients and turn the blender up or to the whip setting. At this point you should not need your spoon and the cream should be thick so you can't see the whirl tunnel indicating that the mixture is to watery. Add in almond meal if this is to happen but I recommend being light handed with the water to avoid this situation in the first place.
-Pour the filling into the crust and level out with a spoon or spatula.
If you don't want to rinse out the blender twice then I recommend using the filling that gets left behind for the fruit topping so it will also have a creamy texture.
1 cup strawberries
1 cup raspberry
1/8 cup lemon helps to preserve fruit topping
-Blend the strawberries, raspberries and lemon juice first and just like the cashews scrap the sides until all the berries are smooth.
-Add the dates and continue to do the same thing.
-You made need to add a little water to get your desired consistency.
-Smooth it out on top of the filling
-Freeze for 45 minute-1 hour
-Enjoy and save the rest in the refrigerator.