This has to be one of my all time favorite raw vegan desserts and what makes it even more amazing is that it is so easy to make.
So let’s get started…..
What you will need
1 cup of pecan nuts
3/4 cup of buckwheat groats
4 Dates (soaked for 10min if using dry dates)
1 cup of cashew nuts (soaked for at least 3hrs)
1 cup of coconut water
1/2 a cup of young coconut meat
3 Dates (soaked for 10min if using dry dates)
1 cup fresh raspberries
Handful of cashew nuts
Splash of coconut water
2 dates (soaked for 10min if using dry dates)
Method to Follow
First start by soaking 1 cup of cashew nuts in cold water for at last 3 hours.
Base layer—In a food processor place the pecan nuts, buckwheat groats and dates. Pulse for about 2 minutes or until your get a crumb like consistency. Pour the crumb mixture into your cake tin ensure the mixture is pressed firmly into the base of the tin. Now place in the freezer while you complete the coconut layer.
Coconut layer—Drain the cashew nuts and place these in a blender with the coconut water, coconut meat and dates. Blend for 5-10 minutes or until you get a thick smooth consistency that is lump free. Removing the base layer from the freezer, place the coconut layer on top spreading evenly. Place the layers back in the freezer for 45 minutes.
Raspberry layer-place the raspberries, cashew nuts, coconut water and dates in a blender and blend for 2-5 minutes or until you get a thick smooth consistency. Now pour the mixture on top of the coconut layer spreading evenly but ensuring not to disturb the coconut layer. Place back in the freezer for at least 3 hours or over night.
Remove the cheesecake from the freezer 30-45 minutes before serving…enjoy.