Raw Vegan Layered Berry Cheesecake
Different berries bring different taste profiles, that make this Raw Vegan Cheesecake irresistible! Berry powders are really helping to take your baking to another level. Did you know, that freeze-drying method help us preserve all the good nutrients (vitamins and antioxidants), colors, and tastes found in our fresh berries?
Crust:
- 0.6 cups ( 70 g ) almonds
- 4 dates
- 3 tbsp melted coconut oil
- 0.3 cups ( 40 g) coconut flour
- ¼ tsp salt
- 2cups ( 300 g) cashews (soaked)
- 1.2 cups ( 270 ml) coconut milk (shaken)
- 4 tbsp melted coconut oil
- 1/4 cups ( 100 g) agave syrup
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 1 tsp LOOV Wild Blueberry Powder, LOOV Wild Cranberry Powder, LOOV Organic Blackcurrant powder, LOOV Wild Lingonberry Powder
1. Line an 7 inch (18 cm) cake pan with baking paper. Set aside.
2. Add almonds, pitted dates, salt, coconut flour, and melted coconut oil to a food processor and blend until you get a sticky dough.
3. Press the crust evenly along the bottom of the prepared pan.
4. For the filling combine all the other ingredients, except the berry powders, and blend until the mixture is silky smooth and creamy.
5. Share the mixture equally into 4 bowls.
6. Colour each bowl with a different berry powder.
7. Pour one filling into the crust and freeze it until it makes it hard.
8. Pour another berry mixture on and freeze again.
9. Do it again with the rest of the two berry mixtures.
10. Serve frozen or let it cool at room temperature.
You can store it in the freezer for up to 2 weeks. Enjoy!
