Raw White Chocolate & Raspberry Cheezecake

My life changed when I discovered raw deserts and raw cakes that were not only healthy but sugar free to. They have no added sugar, only natural unrefined sugars, so are far healthier for you than traditional sugar laden cakes. Not only that but they really are healthy cakes as they are made from ingredients that are good for you. Nutritious ingredients like nuts that are full of protein and as a vegan its not easy to find vegan protein recipes. Protein is so important not just for people who workout and go to the gym. These are eggless cakes that are full of protein. This is an eggless cake recipe how crazy is that. They are also glutenfree cakes too so they really do tick all the boxes. Oh and did I forget to say they taste delicious. You'l be amazing how good the white chocolate tastes. I love white chocolate but could never find a vegan white chocolate so now this is wonderful for me.



1 Cup blanched almonds

1/2 Cup pitted juicy dates


1 1/2 Cups cashews soaked overnight in water then rinsed and drained

Small handful blanched almonds

1/3 Cup melted unflavoured coconut oil

1/4 Maple syrup

1 Teaspoon fresh lemon juice

1/3 Cup water

Pinch Himalayan Rock salt

1 Cup fresh raspberries

1 Tablespoon chia seeds


Mash the raspberries till pulp like and stir in the chia seeds. If necessary add a little maple syrup to sweeten. Set to one side while you make the base.

Blitz the almonds in a food processor till they look like breadcrumbs, then add the dates slowly keeping the processor going, till the mix is well combined and doughish like. Push it using the back of a spoon into a loose bottom tin about 7 ins. Pop into the freezer while you make the cake.

Blitz together in a powerful blender everything except the raspberries and chia seeds, till completely smooth. Stir a couple of spoonfuls of this mix into the raspberries.

Pour the white chocolate mix onto the base then pour the raspberry mix ontop gently creating swirling patterns with a cocktail stick.

Return to the freezer till set, usually about 4 hours. Remove from the tin by pushing up the bottom. Store in the fridge allowing to defrost for a few minutes before serving.

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