We all know how amazing a well made raw cheesecake is, but it's quite daunting to make our own sometimes. Our guest recipe this week comes from a very talented nutritionist, blogger and dietician in the making Amanda Whitford, and it is simple and fast to create. 

Dairy, refined sugar and gluten free for a decadent yet healthy option to share with good friends, raw vegan desserts are in fact a great chemical free alternative to traditional cheesecakes and ice creams - especially great to share on these warmer evenings. 

Base

1 cup ground almonds
3/4 cup raw almonds, soaked for an hour
3/4 cup dates, soaked and drained
1 tablespoon cacao powder
1 teaspoon pure vanilla extract

Place almond meal nuts and cacao in a food processor and process until combined. Add the other ingredients and blend until the mixture forms a ball. You may need to break this up and re blend if it is not well mixed – depends how good the food processor is. Press this mix into the base of a lined loose bottomed cake tin (I only line the bottom).

Filling

3.5 cups soaked raw cashews (at least 4 hours of soaking)
3/4 cup cacao powder, or pure cocoa powder
1 cup virgin coconut oil
1/2 cup +1 tablespoon pure maple syrup
1/3 cup almond milk (unsweetened if buying it)
2.5 teaspoon pure vanilla extract
Pinch himalayan salt

Blend the cashews, maple syrup and coconut oil until a thick cream is formed and cashews are well blended. Add the cacao, almond milk, vanilla and salt and process until you have a smooth dark brown mixture. Pour this over your base, then top with crushed raw almonds.

Refrigerate to set – this will take several hours. Remove from the fridge about 15 minutes before serving but keep it away from heat and sunlight. You can speed this process up by placing in freezer. 

If you love this recipe as much as we do, then please instagram your creations and tag us #phdjuice