The perfect vegan dessert for the holidays

It’s the most magical time of the year, and many of you asked me, what to put on the dining table this Christmas instead of ‘bejgli’? There are so many delicious festive vegan recipes available, but this is one of my favorites, which is gluten-free, oil-free and sugar-free.

Raw vegan cheesecake with cashews

Ingredients for the crust:

  • ½ cup walnuts
  • 6 dates
  • few pinches Himalayan salt

Ingredients for the filling:

  • 2 cups cashews, soaked
  • 1 cup dates, chopped
  • ¾ cup coconut milk, or any other plant-based milk (or water)
  • 3 tbsp lemon juice
  • ½ tsp Himalayan salt (optional, I don’t use any salt in the filling)
  • 3 ripe bananas
  • 2 tbsp peanut butter
  • 3 tbsp cacao powder

Ingredients for the peanut butter swirl:

  • 2 tbsp peanut butter
  • 1 tbsp agave syrup (I usually use maple syrup)
  • pinch of Himalayan salt (optional, I leave the salt out of the swirl, too)

Directions for the crust:

Process the walnuts and the salt in a food processor until fine crumbs. Add the dates and process until the mixture holds together when squeezed. Line the cake tin with parchment paper and firmly press the crust into the bottom.

Directions for the filling:

Soak the cashews in two separate bowls overnight (or at least 3 hours) and drain well. Divide dates into two equal parts, chop them and place into two separate bowls. Cover both with half of the coconut milk and let soak for a few hours, until soft. Put one bowl of dates with the soak water, one bowl of drained cashews, half lemon juice, half of the salt, half of peanut butter and half of bananas in a blender and process until smooth. Transfer to a bowl. Repeat the same with the other half of the ingredients, but add 3 tbsp of cacao powder and process again.

Directions for the peanut butter swirl:

Mix the swirl ingredients together. If you keep your peanut butter jar in the fridge, take the necessary quantity out beforehand to allow it to become more liquid. If you find the mixture too thick, add some coconut milk.

Assembling the cake:

Using a tablespoon drop the filling alternating between the plain and chocolate and throw in a teaspoon of peanut butter mixture here and there. Make another layer with opposite colors until the filling is used up. Shake the tin gently to even the cake. Freeze for 4-6 hours. If you freeze it longer, transfer it to the fridge a few hours before slicing it. Garnish with whatever you like – frozen or fresh berries or mint leaves etc.

With this wonderful recipe, I wish everyone a happy and healthy new year!

Source: https://www.nutriplanet.org/2016/04/raw-vegan-cheesecake-recipe-2/

Photos: Pixabay, Pinterest