Happy early Valentine’s day… or Galentines Day… or no matter vacation you wish to rejoice with coronary heart formed treats and little paper playing cards. As I’ve written about many instances earlier than, Jack and I’ve this Chocolate Molten Cake Valentine’s custom. This 12 months I switched issues up a bit and made this decadent but largely uncooked raspberry “cheesecake” slice. How cute are these layers!?
A number of notes about this recipe – it takes a little bit time for every layer to freeze earlier than you add the subsequent, so you’ll want to make this both the morning of, or the day earlier than you’re going to eat it. Other than the time it takes to freeze, this can be a piece of cake to make.
I’ve two variations under – one model makes use of uncooked cashews for the white “cheesecake” layer and the opposite model makes use of vegan cream cheese. I needed to supply these two choices as a result of one requires a elaborate excessive powered blender to actually cream the nuts out of these cashews and the second choice will work with any blender.
Both variations additionally style completely different – in the event you’re used to consuming “raw” desserts you’ll love the cashew model. It has a contemporary style that I actually like. Jack most popular choice 2 which tastes a little bit extra authentically like cheesecake. The topping was impressed by the raspberry chia jam that I make on a regular basis – however as a substitute of jamming it, I blended it the raspberries with chia seeds to create that brilliant pink layer.
Vegan Raspberry Lemon Chia “Cheesecake”
- 1 cup walnuts
- three mushy Medjool dates, pitted
- ½ tablespoon coconut oil
- heaping ¼ teaspoon sea salt
- 1½ cup uncooked cashews, soaked four hours then drained
- ½ cup full fats coconut milk
- ¼ cup + 2 tablespoons maple syrup
- ¼ cup contemporary lemon juice plus 1 tablespoon zest
- 2 teaspoons pure vanilla extract or 1 vanilla bean, scraped
- ½ teaspoon sea salt
- 1 eight oz. bundle plain vegan cream cheese
- ½ cup full fats coconut milk
- ¼ cup maple syrup
- ¼ cup lemon juice
- 1 teaspoon pure vanilla extract or ½ vanilla bean, scraped
- 1 (12-ounce) bag frozen raspberries, largely thawed
- ½ teaspoon contemporary lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons chia seeds
- In a meals processor, pulse the walnuts, dates, coconut oil and salt collectively till crumbly. Line an 8×4” loaf pan with parchment paper permitting 1 inch of overhang on either side. Press the crust into the underside of the pan. Freeze for at the least 15 minutes or so long as it takes to get the subsequent layer prepared.
- In a high-powered blender (reminiscent of a Vitamix), mix the cashews, coconut milk, maple syrup, lemon juice, zest, vanilla and salt till fully creamy (about 1 minute). Pour the filling over the crust and easy till even. Freeze till this layer is totally agency, at the least 2 hours. (Alternatively, use a daily blender and mix the components from “Cheesecake” Option 2, above)
- In the blender (no want to clean between layers), mix the raspberries, lemon juice, maple syrup and chia seeds. Blend till easy. Transfer to a bowl and refrigerate till able to assemble. When the cheesecake layer is frozen and agency to the contact, pour the raspberry combination on prime and easy till even. Freeze for four hours or in a single day.
- When able to serve, take away the cake from the freezer and let it thaw for 20 minutes. Using the perimeters of the parchment paper, fastidiously carry the cheesecake out of the pan. Use a pointy chef’s knife to slice it into eight to 10 slices. Let the person slices thaw for 15 to 20 minutes, till totally thawed and never icy. (If you’re not serving eight to 10 folks, re-freeze the remaining slices proper after slicing.)
If you make this, allow us to see! Tag your picture with #loveandlemons on Instagram.