Raw Chocolate Cashew Cheesecake

Name: Raw Chocolate Cashew Cheesecake
Yield: 20–23-cm/8–9-inch Cake
Ingredients: 250 g/9 oz coconut, fresh or raw desiccated; 200 g/7 oz fresh dates; 225 g/8 oz mixed nuts of your choice, chopped roughly; a few fresh raspberries, to decorate (optional); 15 ml/1 tbsp fresh lemon juice (optional); 100 ml/3½ fl oz coconut oil, melted; 2.5 ml/½ tsp tamari (optional, to bring the flavour out); 100 ml/3½ fl oz agave syrup; 80 g/2¾ oz raw cacao powder; batch of fermented cashew nut cheese

Preparation info

20–23 cm
Cake

Difficulty
Medium

Appears in

Fermentation

By Asa Simonsson

Published 2019

About

This is an incredibly easy cheesecake to make and it’s super-delicious with a lovely consistency. Vegan, gluten-free, sugar-free and dairy-free, but your friends will never guess.

Ingredients

250 g/9 oz coconut, fresh or raw desiccated
225 g/8

Cake
Vegan
Gluten-free

Method

Make the crust by first putting the coconut and nuts in a food processor and processing a little.
Chop, stone and add the fresh dates to the coconut, and process again to form a dough-like texture.
Line a cake dish with cling film or plastic wrap – or use a silicone dish. Press the dough into the dish to make the crust base for your cheesecake. Put in