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Raw Berry & Lemon Cheesecake (Vegan, GF)
4 hours in freezer
1 mini cake
2 tbsp coconut
1/2 cup dates
tiny pinch of salt
1cup cashews, preferably soaked
1/4 cup rice malt syrup
2 tbsp lemon juice
2 tbsp water
1/4 cup coconut oil, melted
1 cup fresh or 3/4 defrosted berries
1 tsp vanilla bean powder
Fresh berries, to decorate
Raw Chocolate shavings
Line base of amini springform pan
Pulse almonds to small pieces
Add remaining base ingredients & process to combine
Press mixture into the base. Reserve some for the topping
Blend all ingredients except berries in a high-powered blender until completely smooth.
(Do this next step only if you want the vanilla-berry piped topping. Reserve bit of the vanilla mixture & set aside).
Add berries & blend until smooth.
Reserve some berry mixture, & place both in the fridge.
Pour mixture into the pan & tap to remove air bubbles.
Place in freezer to set for a minimum of 4 hours.
Remove cheesecake from the tin.
Fill a piping bag with fillings on separate sides. With a knife, swirl the two mixtures together slightly.
Pipe mixture onto the cheesecake top wherever you desire.
Arrange the balls of base mixture on top of the cake along with berries & shaved chocolate.
Defrost before serving.
Photography by Wandaful Photography
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