Our excellent chef, Roberto Manconi, at Avonpark has been cooking up a storm this Easter with a vegan raw raspberry cheesecake.
This delicious cake was served at a party at Avonpark and went down fabulously with the guests. We’re sharing for you now as a taster of the food at Avonpark and in case you have any cooking plans over the Easter break. Enjoy!
Ingredients
Walnut Crust
- 1cup walnuts
- 3soft Medjool dates, pitted
- ½tablespoon coconut oil
- heaping¼ teaspoon sea salt
Cheesecake layer: with cashews
- 1½cup raw cashews, soak 4 hours, then drain
- ½cup full fat coconut milk
- ¼cup + 2 tablespoons maple syrup
- ¼cup fresh lemon juice plus 1 tablespoon zest
- 2teaspoons pure vanilla extract
- ½teaspoon sea salt
Raspberry Layer
- 1(12-ounce) bag frozen raspberries, mostly thawed
- ½teaspoon fresh lemon juice
- 2tablespoons maple syrup
- 2tablespoons chia seeds
