Can you imagine a life without the cake, chocolate, cookies and other sweets? It would be quite a miserable one, wouldn’t it? I wouldn’t call myself a person with a sweet tooth, but I absolutely love raw chocolate, vegan cheesecakes, nuts and dates energy balls and other plant based goodness.
Isn’t it just perfect to be able to eat plant based sweets and get the nutrients and vitamins to support our wellbeing rather than disrupt the natural balance of it. My day always starts with a portion of fresh fruits or veggies, depending on my breakfast choice. If I am having a gluten free buckwheat porridge, I would spice it up with a dash of cinnamon and chopped apple or a handful of fresh berries. Every time I would crave a savoury breakfast like an avocado toast or scrambled tofu, I would add a fresh bowl of salad, chopped tomato (goes well with the avocado toast), or fried veggies like bell peppers, courgettes or aubergine.
However, sometimes I choose to have a cake for breakfast. Isn’t this just awesome? Cake for breakfast! There couldn’t be a better start to the day than this, right? This is a super easy recipe that will give you 12 pieces of cake. It could frozen for uptown 2 months and defrosted in the refrigerator, every time your sugar cravings kicks in.
RAW VEGAN RASPERRY CHEESECAKE
Ingredients for the Crust:
225g pitted dates
45g desiccated coconut
2 tbsp raw cacao powder
1/2 tsp Himalayan salt
Ingredients for the Cream:
500g fresh raspberries
150g cashew nuts, soaked for 4-6 hours
130g melted coconut oil
2 tbsp rice malt syrup
a pinch of Himalayan salt
Dates should be soaked for 2-4 hours only if too dry. To save me time I would normally soak my dates for 30 minutes in hot water. Once the dates are soft and ready, drain them and process them in high speed food processor with the rest of the crust ingredients.
Transfer the mixture to 23cm (9in) loose-based tart tin. Spread the mixture evenly using table spoon and press it into the base of the tin.
To prepare the filling, blend all the ingredients in a high speed food processor until well incorporated. 500g raspberries gives a bit of a looser consistency. If you prefer more set cheesecake consistency, reduce the amount of raspberries by half.
Transfer the cheese filling into a tin and spread evenly.
Refrigerate the cake overnight. Once set decorate with fresh berries and mint leaves.