VEGAN RASPBERRY CHEESECAKE (GLUTEN, LACTOSE AND REFINED SUGAR FREE)

By foodiva

Ingredients

• 3/4 cup (5 oz) fresh pitted dates
• 1 cup (5 oz) almonds
• 2/3 cup (2 oz) gluten free rolled oats
• 1/4 - 1/3 cup water
• 1 tbsp coconut oil
• 1 cup (7 oz) soy yogurt
• 2 tbsp (30 ml) soy milk
• 1 vanilla bean
• 1/3 tsp agar agar
• 1 tbsp coconut sugar*
• 1/4 cup (2.5 oz) cashew butter
• 2 cups (7 oz, 200g) raspberries
• 1 tbsp coconut sugar
• 1/2 tsp agar agar
• Fresh raspberries to decorate

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from delscookingtwist.com

Preparation

Step 1

Instructions
For the crust: put almonds in a food processor and pulse until finely chopped. Add the oats and dates together with coconut oil and water and pulse until a paste forms. Add more water if needed.
Press mixture into a 8-inch (20 cm) spring-form pan (or a regular cake pan covered with parchment paper). Put the pan in the freezer while you prepare the filling.
For the Filling: whip agar agar with soy milk in a small saucepan and port to boil carefully on low-medium heat, stirring contently, about 2 minutes. Let cool.
In the meantime, mix soy yogurt with cashew butter, vanilla seeds from the vanilla beans and coconut sugar.* Adjust coconut sugar if needed. Add in the agar agar soy milk immediately and mix well.
Pour evenly onto the crust and store in the refrigerator for at least 2 hours (or in the freezer if you don't have so much time ahead).
For the coulis, simply mix raspberries and sugar together, add agar agar and port to boil carefully on low-medium heat, for about 2 minutes. Pour into the cake and let cool for 1 more hour in the refrigerator.
Before serving, decorate with some fresh raspberries.

Instructions