Raw Raspberry Cake

Ingredients for 1 servings:

• 70 g almonds
• 40 g desiccated coconut
• 70 g soft apricots, pitted
• 230 g cashew nuts, soaked for 8 hours
• 200 g coconut cream, the firm part of the coconut milk can
• 60 g sweetener, in my case: agave syrup
• 50 g coconut oil, melted
• 1 pinch of salt
• ¼ tsp vanilla, ground
• 180 g raspberries, fresh or frozen, thawed
• n. B. Coconut oil for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 30 minutes; Total time approx. 1 hour 55 minutes

vegan raspberry cheesecake, no-bake

Melt the coconut oil for the filling. Line a springform pan with baking paper. Brush the sides of the pan with a little melted coconut oil. For the base, blend the almonds, desiccated coconut, and apricots in a blender until crumbly and sticky. Spread this mixture over the base of the pan and press down firmly. Then place the springform pan in the freezer. For the filling, strain the soaked cashews and add them to the blender along with the remaining ingredients, except for the raspberries. Blend the mixture for at least 10-15 minutes until it reaches a smooth, creamy consistency. If chopped more coarsely, the cake will have a slightly gritty texture, but the flavor will be just as good. Pour half of the filling onto the cake base, spread it out lightly, and place the pan back in the freezer for another 30-45 minutes. Add the raspberries to the remaining cream and blend again. Spread the remaining filling over the frozen first layer, smooth it out, and place the pan in the freezer for at least 45 minutes to set. Then refrigerate the cake for a creamy cheesecake consistency, or enjoy it slightly thawed from the freezer like an ice cream cake. Note: This vegan cheesecake is rich in healthy fatty acids and is refined sugar-free. The raspberries add a fruity note to the cake and look simply stunning. To prepare the cheesecake, you’ll need a powerful blender to chop the nuts. The longer and finer the nuts are chopped, the creamier the cheesecake will taste.