Raw Vegan Lemon, Baobob & Acai Berry Cheesecake

This amazingly delicious yet refreshing Raw Vegan Lemon, Baobob & Acai Berry Cheesecake with crushed raspberries is a nutritionally dense dessert full of all the goodness of vitamin C, prebiotics, fibre, pectin, antioxidants, protein just to name a few! The best part is you can enjoy it without the after bloat of traditionally made cheesecakes!

It's a combination I've never tried before and was a little hesitant, only to be pleasantly surprised by how yummy it turned out! A must try for sure! :)



Ingredients

Base Ingredients
  • 1/2 cup pecan nuts
  • 1 cup coconut shreds
  • 1 tbs coconut oil
  • 10 soft medjool dates
Lemon Cheesecake Ingredients
  • 1 cup raw cashews (Pre soaked for 4-5 hours in filtered water/drain)
  • 1/2 tsp natural vanilla essence
  • 1/2 cup fresh squeezed lemon juice (more if you prefer a stronger lemon flavour)
  • 3/4 – 1/2 cup pure maple syrup (add more if you prefer sweeter)
  • 1 level tbs baobab powder
Goji Berry Layer Ingredients
  • 1 cup raw cashews (Pre soaked for 4-5 hours in filtered water/drain)
  • 1/3 + 1 tbs  pure maple syrup
  • 1 tbs coconut oil
  • 1/2 cup fresh orange juice
  • 1/2 cup goji berries

1/2 cup frozen raspberries for top

Method

Method for Base
  1. Blitz all base ingredients in food processor until they stick together. Press into a 21-22cm round cake tin with push out base.
Lemon Cheesecake Layer Method
  1. In a high speed blender, pulse lemon cheesecake ingredients until very smooth and creamy. Stop once in a while to scrape down sides.
  2. Pour over base
Goji Berry Layer Method
  1. In a high speed blender, pulse Goji Berry ingredients (except raspberries), until very smooth and creamy. Stop once in a while to scrape down sides.
  2. Pour over lemon layer and crumble raspberries over the top
  3. Freeze overnight
  4. Allow to defrost for at least 10 minutes before slicing!

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