Never before I have looked so forward to writing a blogpost. Don’t get me wrong, I really enjoy writing my blog, but today I am so super excited about this recipe I can’t sit still. Let me introduce you to the amazing raw vegan cheesecake – almond butter cheesecake slices. I promise you, they are as good as sweet potato fries! Or banana (n)icecream! ? Both are my absolute favorite foods. So it’s okay if you have really high expectations for this recipe now, hahaha!
When I decided to try this recipe and bought the ingredients, I already had a very good feeling that this whole thing would turn out really great. And so it was! Taking these beautiful pictures was so much fun and I had to stop myself at some point. And of course, the almond butter cheesecake slices taste incredibly delicious. Especially, I love the combination of almonds and mixed berries. The white chocolate sauce for topping the slices makes definitely a difference.
ALMOND BUTTER CHEESECAKEPrint Recipe
- 1/2 cup almonds
- 100g dates
- 2 tablespoons cocoa powder
- 1 tablespoon agave syrup
- Jam layer:
- (frozen) mixed berries
- 3 tablespoons agave syrup
- 2 tablespoons chia seeds
- Cashew cream:
- 1 cup cashews (soak in water for at least 6-8 hours)
- 2 tablespoons coconut oil (melted)
- 5 tablespoons agave syrup
- 1/4 cup water
- 4 tablespoons almond butter (or my one is called “almond creme”)
- Mixed fruits
- White chocolate
For the base you simply mix all ingredients in a food processor. Line a baking tray with baking paper. Gently push the base mixture in the baking tray.
Next, defrost the berries and heat them up in a pan, adding the agave syrup and chia sees. Once it turns into a jelly-like consistency, you pour it on top of the base layer and set the whole baking tray in the freezer for about 1 hour.
For the cashew cream you have to soak the cashews in water. After soaking them for about 6-8 hours you strain off the water and add them to food processor. Add also the other ingredients to the food processor and mix until everything is smooth. Now it’s ready to be spread as final third layer on top of the jam.
Put the cheesecake back into the freezer for about 3 hours. Remove the cheesecake 1/2 hour before serving and top it with mixed berries and some melted white chocolate.