Raw Liquorice, Blackberry & Coconut Cheesecake Recipe

Raw Liquorice, Blackberry & Coconut Cheesecake Recipe
SERVES

TIME TO PREPARE

STORAGE
Keep in freezer for up to 2 weeks.
Gluten Free Vegan Dairy Free
Recipe by

Try this gorgeous no-bake raw vegan 'cheese'cake, it's dairy and gluten-free made with all natural superfood ingredients. Adding liquorice & shatavri; superfood adaptogens to the mixture, helps to support your body and deal with stress. A stress-free dessert? That's what we like to hear. It's soft, and sweet - perfect for sharing! 

Print

Ingredients

Equipment
  • Mixing Bowl
  • Wooden Spoon
  • 20cm Lined Loose-Bottomed Round Tin
  • Blender or Food Processor
  • Freezer
  • Sharp Knife
  • Serving Board

Method
  1. First make the base: Mix together the oats and ground almonds in a bowl.
  2. Gently melt the coconut oil, almond butter and maple syrup then pour into the dry ingredients and stir well so the mixture comes together.
  3. Tip into a 20cm lined loose-bottomed round tin and press evenly into the base with your fingers.
  4. Now make the cheesecake part: Scrape the solid part of the coconut into a blender and add the frozen banana chunks, almond or coconut milk, maple syrup, vanilla, liquorice and shatavari powders.
  5. Blend well until quite thick and smooth.
  6. Pour ¾ of this into the tin. Now add ¾ of the blackberries to the blender and whizz up until smooth. Drizzle this purple part over the cheesecake and swirl in to create a pretty effect.
  7. Arrange the other whole blackberries on top.
  8. Place in the freezer and freeze for at least 6 hours.
  9. When ready to serve, remove 10 minutes beforehand then push out and place on a serving board.
  10. Cut into slices then serve straight away!
Raw Liquorice, Blackberry & Coconut Cheesecake Recipe Raw Liquorice, Blackberry & Coconut Cheesecake Recipe Raw Liquorice, Blackberry & Coconut Cheesecake Recipe
4 August 2017 - 12:08pm