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Recipes

Vegan Raspberry Coconut Cheesecake

By Bella Bucchiotti

In this clean, plant-based cheesecake, the cream cheese gets swapped out for protein- and healthy fat-rich walnuts and cashews, with an added protein-boost from fermented vegan proteins+. Plus, it’s sweetened naturally with maple syrup, dates and raspberries. Yes, you can have your cheesecake and eat it, too!

Ingredients

Crust

  • 12 Dates
  • 2 Cups walnuts
  • 3/4 Cup unsweetened coconut
  • 3 Tbsp. cinnamon

Filling

  • 2 Cups cashews
  • 1/2 Cup walnuts
  • 1/4 Cup coconut oil
  • 2 Cups raspberries
  • 1/4 Cup maple syrup (or honey)
  • 2 Scoops fermented vegan proteins+
  • 1/2 Cup unsweetened coconut

Topping

  • Fresh berries
  • Unsweetened coconut

 

Instructions

  1. Soak the 2 cups of cashews overnight.
  2. Drain the cashews and rinse.
  3. For the crust, place the dates, walnuts, coconut and cinnamon in a food processor and blend until smooth but crumbly.
  4. Press crust mixture into a spring form pan. Place it in the freezer to chill.
  5. For the filling, place the soaked cashews, walnuts, coconut oil, vanilla, fermented vegan proteins+, maple syrup, coconut and raspberries in a food processor and blend until smooth.
  6. Remove the crust from the freezer and top with the filling.
  7. Cover and freeze several hours.
  8. Garnish with fresh berries and coconut before serving.
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