Try this raw vegan cheesecake with a date and walnut base. Made with lemony cashew cream and raspberry puree, it’s a fruity dessert everyone will love.
50g pitted Medjool dates
260g raw cashews, soaked in water overnight
1 tbs vanilla extract
1/4 cup unsweetened almond milk
1/4 cup pure maple syrup
300g frozen raspberries
2 tbs white chia seeds
Process walnuts, dates and 2 tbs water in a food processor or blender until it comes together. Line a 13 x 28cm loaf tin with baking paper and press crumb over base.
Clean processor and add cashews, vanilla, zest and juice of 1 lemon, milk and syrup. Pulse until smooth, scraping down the sides. Pour mixture over crumb base and freeze for at least 2 hours or until firm.
Blend raspberries, chia seeds, juice of remaining lemon and 2 tsp water together. Spread over cheesecake filling and return to freezer for 1 hour or until set. Slice and thaw for 5-10 minutes before serving.