the ultimate show-stopping summer centrepiece!
ingredients
for the base:
- 150g chopped nuts (pecan & almond mix works well)
- 100g medjool dates
- 2 tablespoons Sweet Freedom VANILLA SYRUP
- pinch of salt
for the raspberry cheesecake layer:
- 150g cashew nuts
- 80g Sweet Freedom RASPBERRY SYRUP
- 20ml plant milk
- 50g raspberries
- 1 tablespoon lemon juice
- 1 tablespoon coconut oil
for the vanilla cheesecake layer:
- 150g cashew nuts
- 80g Sweet Freedom VANILLA SYRUP
- 20ml plant milk
- 1 tablespoon lemon juice
- 1 tablespoon coconut oil
++ fresh and freeze dried raspberries to decorate
make
to make the base:
- Add nuts to food processor and whizz them for a few seconds.
- Add the dates, vanilla syrup and (optional) salt before whizzing again.
- Press mixture into a lined cake tin. Tip: The base of a jar or glass works well to press the base mixture down firmly.
to make the cheesecake layers:
- Soak all of the cashews in hot water for around an hour to soften them.
- Drain & divide the cashews into two equal portions.
- Mix one half in a blender with the raspberry layer ingredients and blend.
- Pour onto the base and place in freezer to set while you blend the other layer.
- Mix the other half of the cashews with the vanilla layer ingredients.
- Pour onto the raspberry layer.
- Place in freezer for a few hours or overnight to set.
- Remove from freezer a few minutes before serving.
Thank you for the fab recipe and image @fancyplantsfoodie!
