We've partnered with Rainbo to bring you a tasty treat! This raw raspberry cheesecake is vegan and gluten free! Perfect for sharing in large groups, or you can easily cut the recipe in half and make mini cheesecakes!
Ingredients -
Crust:
1 1/2 cups Medjool Dates (around 15)
1/2 cup Almond Flour
1 1/2 cups Pecans
1 tbsp Coconut Oil
1 tsp Pink Salt
8 ml 11:11 Rainbo Mushroom tincture
Cashew Filling:
2 cups Soaked Cashews
1 jar Yoggu! Original
1/3 cup Rainbo Forest Juice
1 Lemon's worth of Juice
1/8 cup melted Cacao Butter
Raspberry Glaze:
2 pints Raspberries
1-2 tbsp Forest Juice
1 tbsp chia seeds
Equipment:
10" Spring Form Pan
Blender / Food Processor
Directions -
For the crust, combine all the ingredients in a food processor and blend until a nice dough forms. Take out a 10" springform pan and pat down the dough evenly across the bottom. Set aside. For the cashew filling, combine all ingredients in a blender and blend until smooth (if it is too thick you can always add a splash of alternative milk- not too much though or it will make the filling icy!). Pour the filling into the springform pan on top of the crust and put in the freezer for 5 hours, or the fridge for 10.
For the raspberry glaze, combine the raspberries, forest juice and chia in a blender (preferably fresh and not frozen) and blend until smooth. Once the cheesecake is hard you can pour on top and put in the freezer for an hour.
To serve: If in the fridge, you can pull it out and serve right away. The raspberry glaze will melt down the sides once released from the springform pan (we think this is the piece de resistance). If in the freezer, let sit out for 20 minutes and then serve.
Enjoy in Joy! 🌈
