Vegan cheesecake with chocolate and raspberries — Meal
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Macros (per serving)

Fat

62%

(25 g)

Protein

6%

(6 g)

Carbs

32%

(30 g)

25 g Net,

4 g Fiber

366 Calories (per serving)

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Sweet snacks

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High Tea

Vegan cheesecake with chocolate and raspberries

I finally made a really good cheesecake myself! Totally vegan and very tasty. Many previous attempts have failed, either because he just couldn't be eaten or because he disintegrated. Vegan cheesecake is an art. Because the base is made from cashew nuts, it can have a bit of a bland taste. That's why I flavored it this time with raspberries and chocolate. End result? HEAVEN! Plus it looks quite nice too!

Ingredients

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Pieces

9

For the bottom

Hazelnuts

75 g

Shredded Coconut

60 g

Dates (pitted)

90 g

Oatmeal (gluten free)

4 Tbsp

Cocoa powder

1 Tbsp

For the cheesecake layer

Cashew nuts (unroasted)

150 g

Maple syrup

85 ml

Coconut milk

60 ml

Lemon juice

2 Tbsp

Coconut oil

60 g

Coconut blossom sugar

2 Tbsp

For the chocolate layer

Cocoa powder

2 Tbsp

For the raspberry layer

Raspberries (frozen)

1 hand

Instructions

Difficulty

Hard

Prep time

30 min

Wait time

7 hr 0 min

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Details

Allergens

Nuts, Fruit, Citrus, Chocolate

Diet

Vegetarian, Vegan

Course

Snack, Dessert

Cooking equipment

Food processor, Square baking pan

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Living the Green Life

Living the Green Life

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