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Robi Vegan Raw Cheesecake

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!


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
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