Raw Vegan Lemon, Baobob & Goji Berry Cheesecake

This amazingly delicious yet refreshing Raw Vegan Lemon, Baobob & Goji 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

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

In a high speed blender, pulse lemon cheesecake ingredients until very smooth and creamy. Stop once in a while to scrape down sides.
Pour over base

Goji Berry Layer Method

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.
Pour over lemon layer and crumble raspberries over the top
Freeze overnight
Allow to defrost for at least 10 minutes before slicing!