It's Veganuary! The goal of veganuary is to promote sustainable living by creating awareness around the benefits of adopting a vegan diet. According to research, a vegan lifestyle could be beneficial to your health. Whether you are transitioning to a vegan lifestyle or just want to reduce your consumption of animal products, following a balanced vegan meal plan is essential. If you’re considering making the switch towards a plant-based lifestyle, this dessert would make an excellent starting point.
There's nothing like a deliciously creamy cheesecake dessert to celebrate any occasion. But what if you could enjoy the same flavors and textures without any animal products? That's where this dairy free raspberry cheesecake comes in. It's light, fluffy and kissed with a raspberry and chocolate flavor.
This light and creamy vegan Raspberry Cheesecake with a drizzle of dark chocolate sauce is perfect for anyone looking for an easy dessert that tastes delicious and is healthy too!
Ingredients For The Base:
- 100 g (3.52 oz) Dates
- 100 g (3.52 oz) Almonds
- 25 g (0.88 oz) Dark Cocoa Powder Unsweetened
- 15 ml (0.53 oz) Maple Syrup
Ingredients For The Cheesecake:
- 150 g (5.29 oz) Cashews (soaked in water overnight)
- 75 ml (2.65 oz) Coconut Milk
- 45 ml (1.59 oz) Maple Syrup
- 30 ml (1.06 oz) Lemon Juice
- 25 g (0.88 oz) Coconut Oil (melted)
- 10 g (2 tsp) Vanilla Paste
- 100 g (3.52 oz) Raspberries
For The Chocolate Sauce:
- 60 ml (2.11 oz) Coconut Cream
- 20 g (0.70 oz) Dark Chocolate Couverture
- 10 g (0.35 oz) Icing Sugar
- 10 g (0.35 oz) Dark Cocoa Powder
- 5 g (1 tsp) Madagascan Vanilla Paste
Place the all the ingredients for the base in a blender or food processor and mix until the dates have a smooth texture. Put the base mixture into a cake tray, base of jars, or cheesecake molds and press dough evenly. Place in the fridge to chill.
Put the soaked cashews in a food processor mix on a high speed until smooth, this might take a while depending on your equipment. Once the cashews have a smooth texture, add the coconut milk, maple syrup, lemon juice, coconut oil and Vanilla Paste to the food processor and blend the mixture until all combined. Finally add in the raspberries and mix until fully blended. Pour the cheesecake mixture over the chilled bases, making sure you divide the mixture equally between the bases and place in the freezer for 4 hours or overnight.
The chocolate sauce can be made ahead of serving and keeps in the refrigerator for up to a week. If it becomes too thick in the refrigerator place it in the microwave to soften for 30 seconds. To make the chocolate sauce, heat the coconut cream in a pan over a low heat until just boiling. Remove from the heat and stir in the chocolate until it has melted. Add the icing sugar, cocoa powder and Vanilla paste and stir through the mixture until dissolved – place the pan back on a low heat if the sauce is not fully melted and stir over the heat until smooth. Leave the sauce to cool and place in the refrigerator until required.
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