Pastel Raw Cheesecake

My boyfriend has just opened an office and as celebration I made him this raw cheesecake with a coconut chocolate base, rosehip strawberry layer and a turquoise spiraling finish! If you haven’t tried a vegan cheesecake yet, you have to give it a try! I’m a huge fan of them and you can definitely eat one slice more 😉 as it’s much more healthy than a ‘traditional’ cheesecake! I’ll experiment with more recipes soon! Lots of love, Sarah x

Ingredients

For the base

• 8 medjool dates
• 2 tbsp cacao powder
• 1/4 cup shredded coconut
• 3/4 cup walnuts
• 1/3 cup dried cranberries
• 1 tbsp coconut oil
• pinch of salt

For the filling

• 2 cups soaked cashews (overnight or with hot water for at least 4 hours)
• 1/4 cup coconut cream
• 1/3 cup coconut oil (liquid)
• 1/4 cup maple syrup
• 1 tsp lemon juice

For the first layer

• 1 cup strawberries
• 1 tsp rosehip powder (optional)

For the second layer

• 1 banana
• 1 tsp spirulina powder

Method

First prepare the base and blend all ingredients in a food processor. Line a baking tin with parchment paper and spread the base evenly. Freeze for 10 minutes. Meanwhile prepare the filling and mix all ingredients in a food blender until smooth. Take a bit less than half of the filling out and set aside. Add the strawberries and rosehip powder and blend for another minute. Take the cake tin out from the freezer and add the first layer. Place back into the freezer for another 10 minutes and prepare the second layer. Therefore, just blend the remaining filling with the banana and spirulina powder, spread over the first layer and freeze for 3-4 hours. Take the cake out before serving so it warms up and then store in the fridge. Top with shredded coconut, berries and bliss balls.