Try this gorgeous no-bake raw vegan 'cheese'cake, it's dairy and gluten-free made with all natural superfood ingredients. Adding liquorice & shatavari; 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!
Equipment
- Mixing Bowl
- Wooden Spoon
- 20cm Lined Loose-Bottomed Round Tin
- Blender or Food Processor
- Freezer
- Sharp Knife
- Serving Board
Ingredients
For the base
- 100g Gluten-Free Rolled Oats
For the cake
- 1 Can Coconut Milk (chilled in fridge overnight)
- 3 Frozen Bananas
- 4 Tbsp Almond or Coconut Milk
- 1 Tsp Vanilla Extract
- 2 Tsp Liquorice Powder
- 150g Fresh or Frozen Blackberries
Method
- First make the base: Mix together the oats and ground almonds in a bowl.
- Gently melt the coconut oil, almond butter and maple syrup then pour into the dry ingredients and stir well so the mixture comes together.
- Tip into a 20cm lined loose-bottomed round tin and press evenly into the base with your fingers.
- 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.
- Blend well until quite thick and smooth.
- 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.
- Arrange the other whole blackberries on top.
- Place in the freezer and freeze for at least 6 hours.
- When ready to serve, remove 10 minutes beforehand then push out and place on a serving board.
- Cut into slices then serve straight away!
Print
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