This frozen raw vegan cheesecake is a delicious and fresh summer dessert. I made this for my family and it got the thumbs up from everyone. It has the perfect amount of sweetness and great textures. Its name as a cheesecake could be misleading - I'd rather call it a frozen berry and cashew tart. But at the end of the day it doesn't matter what you call it. Just try it and you can thank me later! ;)
Optional variation: Add 2 Tbs of Cacao powder to the filling for a chocolate option
To make the base:
In a food processor, chop the figs until they form a rough paste. Add the chopped almonds, honey and the salt and combine. Lastly add the Koja Protein and mix until just combined. Don’t over process at this stage as it’s nice to keep it crunchy. If the mix is too dry, add a tablespoon of water. If it’s too wet, add more crushed almonds.
Line the tin with cling film and then press the base mixture into all the edges. Tip: Use the back of a spoon dipped in water to press evenly. Put in the freezer.
To make the filling:
Rinse out the food processor. Add the cashews to the food processor and blend for about 2 minutes. Next, add all the remaining filling ingredients expect the raspberries, and blend until completely smooth, approx. another 4 minutes. Pour half of the cashew mix into the tin on top of the base. Set back in the freezer for 10 minutes.
Meanwhile, add the raspberries to the remaining half of the cashew cream and blend. Lastly, add the raspberry cashew mix as the top layer and freeze for at least 2 hours.
Remove from the freezer for 15 minutes before serving. Add shaved Chocolate or fresh fruit to serve.
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