Raw Vegan Raspberry Cheesecake
Serves: 6" cake
  • Crust layer:
  • 120g sunflower seeds (1 cup)
  • 5 medjool dates, pitted
  • 2tbsp tahini
  • ½tsp cinnamon
  • pinch Himalayan pink salt
  • Raspberry layer:
  • 120g cashews, soaked for 4 hours (1 cup)
  • 60ml maple syrup (1/4 cup)
  • 1tbsp lemon juice
  • 200g frozen raspberries, thawed (2 cups)
  • 100g coconut butter (1/2 cup)
  • 2tbsp coconut oil
  1. Prepare 6" round cake tin with removable base, no need to grease it.
  2. Place sunflower seeds into a food processor or high speed blender and pulse few times until coarsely ground. Add pitted dates, tahini, cinnamon and salt and blend until the mixture comes together. Add an extra date or tahini if needed.
  3. Spoon the mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  4. In a double boiler gently melt coconut butter with coconut oil and set aside.
  5. Rinse the soaked cashews under running water and place into blender. Add maple syrup, lemon juice and thawed raspberries and blend until smooth. Slowly add melted coconut butter and blend until incorporated. Make sure the mixture is at room temperature before adding the coconut butter.
  6. Spoon onto the crust layer and smooth out the top.
  7. Place into a freezer overnight or for at least few hours to set.
  8. Once set carefully remove from the tin.
  9. Place onto a cake stand and decorate with lilac or toppings of your choice.
  10. Store in a fridge or freezer.
  11. Enjoy!
Frozen raspberries give the cake deeper pink colour than fresh raspberries. If using fresh raspberries 2 cups weight about 300g.
Have all of the ingredients for the filling at room temperature before blending in the coconut butter.
Recipe by Nirvana Cakery at https://nirvanacakery.com/raw-vegan-raspberry-cheesecake/