Im not sure why it’s taken so long for me to share this recipe. This was actually one of the very first raw cakes I made after my epic break from blogging when I had the baby. I believe he was 6 months or so at the time and yet 7 months later I still haven’t shared the recipe! I think subconsciously it’s because I was out of the blogging/Instagram game for so long that I felt a little insecure about all of my recipes / photos. I definitely had no idea what was popular or trending anymore . I really should have at least tried to observe what others were doing during my break but I was so completely overtaken by the emotions of being a new mum that I spent every spare moment googling baby stuff and had little time for food or anything else.
I tried to keep things “safe” with this cake. I used my favourite chocolate base and stuck with strawberries because you can’t really to wrong with chocolate and strawberries. I did however want to give the cake a creamier texture with less lemony bite so I added almond milk to the mix. I actually haven’t seen too many raw cakes that use any milk besides coconut milk. I’m not sure why? They give a great creamy consistency and I find that I’m adding them more and more!
All I remember thinking was how much I missed eating raw desserts! As usual the recipe is raw, dairy free, gluten free and refined sugar free. Enjoy .
|Raw Vegan Strawberry Cream Cheesecake with Chocolate Base|| |
- 1 cup almond meal
- 1 cup cacao powder
- 4 TBSP maple syrup
- 11/2 cup raw cashews - soaked in water for at least 4 hours
- Juice 1 lemon
- ½ cup maple syrup
- ½ cup cacao butter
- ½ TBSP vanilla extract
- ½ cup fresh or frozen strawberries
- ¼ cup almond milk
- For the base: Mix base ingredients together in bowl until they become sticky. It may seem like it wont come together at first but keep mixing until well combined and it will become sticky
- Press down on the base and sides of a small cake tin and set aside
- For the filling: Melt down cacao butter over low heat and set aside
- Blend all other filling ingredients together in a high speed blender until as smooth as possible. Add cacao butter and blend again. If you use frozen berries the cacao butter can solidify so make sure you add it last or wait for them to thaw ( or use fresh strawberries).
- Add more almond milk if your blender is struggling.
- Pour over base
- Set the cake in the freezer for at least 4-6 hours or overnight
- Top with extra strawberries and any other toppings you like.
- Allow to thaw slightly before serving.