Vegan raspberry and mint cashew cheesecake

Name: Vegan raspberry and mint cashew cheesecake
Total time: 150 min
Ingredients: 75 g pecans; 2 medjool dates, pitted and soaked for at least 30 minutes and then drained; 1 tbsp desiccated coconut; 200 g cashews, soaked (ideally) overnight or for about 6 hours; 45 ml organic maple syrup; 2½ tbsp coconut oil (liquid and clear, if it is hard then you need to melt itgh); 3 tbsp coconut cream (from the top of a refrigerated can of coconut milk); 2 tbsp coconut water (from the bottom of a refrigerated can of coconut milk); 2 tsp vanilla essence or paste; a pinch of sea salt; 150 g raspberries; 10 g fresh mint

www.thesouthafrican.com

Embrace your love of something sweet while staying plant-based with this vegan raspberry and mint cashew cheesecake recipe.

View full recipe on www.thesouthafrican.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thesouthafrican.com.

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Ingredients

75 g pecans
2 medjool dates, pitted and soaked for at least 30 minutes and then drained
1 tbsp desiccated coconut
200 g cashews, soaked (ideally) overnight or for about 6 hours
45 ml organic maple syrup
2½ tbsp coconut oil (liquid and clear, if it is hard then you need to melt itgh)
3 tbsp coconut cream (from the top of a refrigerated can of coconut milk)
2 tbsp coconut water (from the bottom of a refrigerated can of coconut milk)
2 tsp vanilla essence or paste
a pinch of sea salt
150 g raspberries
10 g fresh mint