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I am so excited about this cheesecake! My intention was to make a healthified version of this delicious dessert. And this is the result! Not bad at all! Almonds and dates make a delicious crust. The filling is made with a vegan cashews cream and the topping can vary: I used homemade cherry plum jam. You can top it with chopped fresh fruit if you want it raw. Both options are winners! You should try it!
Have a lovely weekend, my dear friends!
for the crust:
1,5 cup almonds
1,5 cup dates
for the filling:
1,5 cup raw cashews, soaked for 6-8 hours
1/3 cup coconut oil, melted
1/2 cup coconut milk
1/2 cup agave or maple syrup or honey (for non vegans)
juice of 1 lemon
5 Tbsp cherry plum jam
fresh mint leaves
In a blender pulse almonds, dates until smooth. Spread this sticky crust on a ring mould and refrigerate for 1 hour. Pulse the ingredients of the filling until smooth. Spread the filling on the crust, even it with a spatula. Place again in the fridge. The day after spread the jam on the cashew cream. For a raw version top the cream with fruit instead of jam. Enjoy!