This time there can be no excuse for not doing any sports. There’s no way you can avoid workout when there’s perfect no-cheese cheesecake is waiting for you:) Here’s the recipe for cashew nuts cheesecake with dates and nuts crust served with raspberry sauce on top. Get ready. It’s really impossible to resist at least a piece of this vegan calorie bomb!
Ingredients:
Crust:
90g dates
90g pecan nuts
1 tbsp cacao powder
Filling:
2 cups cashew nuts soaked overnight
grated rind of 1 lemon
6 tbsp agave syrup
juice of 1 lemon
a few drops of vanilla extract
Sauce:
50g raspberries
2 tbsp hot water
1 tsp agar-agar powder
2-3 tbsp agave syrup
edible flowers, fruit for cake decoration
Instructions:
Blend dates until you get a smooth paste. Ground the nuts in a a spice grinder. In a mixing bowl, combine dates with nuts and cacao powder. Shape a ball out of the dough for the crust and then stretch it at the bottom of the spring form pan. Store it in the fridge for at least 30 minutes.
Rinse cashew nuts soaked overnight and blend until you get smooth mixture. Put blended cashew nuts into the mixing bowl. Add lemon rind, lemon juice, agave syrup and vanilla extract and beat until incorporated. If necessary, add some more agave syrup. Pour the cream cheese filling into the spring form pan, over the crust layer. Put into the fridge for at least 4 hours. Meanwhile, prepare the sauce. Blend raspberries with agave syrup. In a cup combine agar agar powder with hot water and add to the raspberries. Mix well and spread over the top of the cheesecake.
Decorate with edible flowers/ fruit and then store it in the fridge for at least 12 hours. Enjoy!
*Note: intentionally, we do not cook the sauce with agar agar powder as we do not want to end up with hard jelly topping. We just want to make the sauce that will easily hold on to the rest of the cake.
Etykiety: christmas, dessert, english, gluten free, recipes, sugar free
