This raw cheesecake is the one if you try not to have the late-night food store visits and also try to reduce the not so healthy sweet cravings.
It is the easiest cake I have ever made – takes max 30 min, no baking involved and only needs some patience to wait before serving.
It is gluten free, refined sugar free and vegan.
It also makes a beautiful present or a culmination of a dinner party, but if you don´t want to share it´s basically a dessert meal prep for a weak :P
This recipe is quite effortless and foolproof, but the only thing to remember is to put two things into the fridge the night before:
1. Coconut milk – put the coconut milk into the fridge so the water separates and you end up having a thick cream. The milk you choose has to be full-fat coconut milk (usually 18%).
2. Cashews – put cashews to soak. This step though can be shortened by soaking them for 1h in boiled water just before making the cake, though then it might not be considered raw if you are strict with the rules. So the night before, measure out cashew nuts into a bowl, pour water over them so all is covered and place the bowl into the fridge and let the cashews soak overnight.
I usually forget to soak my cashews, unless I really prepare my mind or have a cake making idea ready. So my tip would be – always have 1 can of coconut milk in your fridge waiting in case of emergency, cause cashews can be soaked faster too but coconut cream takes time.
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