Blackcurrant Cashew Cheesecake
Raw vegan cashew cheesecake with a zesty blackcurrant topping that tastes amazing. Creamy and rich without any added dairy and the base is also full of nutrition from nuts and fruit.
- Time: 15 min
- Servings: 1
Source: Nest and Glow
Ingredients
- / 100g Dates
- / 150g Almonds
- Desiccated Coconut
- / 300g Cashews
- / 120g ground Buckwheat
- Lemons juiced
- Coconut Oil
- Maple Syrup / any sweetener you like
- Vanilla
- / 240ml Water, approx – use just enough to get smooth mixture
- / 200g Blackcurrants
- / 120ml Coconut milk
- Chia Seeds
- a few tbsp Water, to help with blending