**Unlock the Secret to Dominating Life with Raw Vegan Power: The Ultimate Raspberry Cheesecake Recipe**
Listen up! This isn’t just any dessert recipe I’m throwing your way. This is a blueprint to crushing it with raw, vegan energy. We’re not just making a cheesecake; we’re crafting a masterpiece that screams strength, vitality, and dominance. And, it’s got raspberries, so you know it’s not messing around.
**Ingredients: Your Arsenal**
**Base Formation**: Your foundation in life, just like in this cheesecake, has to be solid, robust, and unshakeable. We’re talking:
– 1 cup of raw almonds – the kind of nuts that punch back.
– 5 medjool dates – these are not your average dates, they’re the elite.
– 1/3 cup oat flour – ground from the mightiest oaks.
– 2 tablespoons cacao powder – as dark and rich as your ambitions.
– 1/4 teaspoon salt – the essence of the earth itself.
**Blueberry Layer – The Power Tier**:
This isn’t just a layer; it’s the level where you start seeing your gains.
– 1.5 cups of cashews, soaked overnight. Why? Because preparation is key to domination.
– 1 cup of the milk of your choice – oat milk, because we’re all about those gains.
– 1 cup frozen blueberries – packed with antioxidants, like miniature warriors fighting for your health.
– 1/3 cup coconut oil – the slick, smooth essence of energy.
– 2 tablespoons maple syrup – because a little sweetness makes victory taste that much better.
– Butterfly pea flower – optional, but if you’re going for that visual knockout, this is your secret weapon.
**Raspberry Layer – The Victory Lap**:
It’s not just another layer; it’s the crowning glory.
– 1 cup cashews, ready for action.
– 1 cup frozen raspberries – like edible rubies, rich in flavor and health.
– 1/2 cup your choice of milk – because consistency is key to mastery.
– Optional: vanilla or sweetener – for those who like their victories a bit sweeter.
**Forge Your Path to Greatness: The Assembly**
Starting with the base, blend those power-packed ingredients until they form the bedrock of your dessert empire. Press it down like you’re pressing the weights at the gym – with authority.
Next, merge the blueberry layer’s ingredients until smooth, then pour it over your base like a wave of triumph. Freeze it, because patience is part of the process.
Finally, the raspberry layer – the pinnacle of your achievement. Blend, pour, and then let it sit. Like all great things, it requires time to reach its full potential.
When you slice into this cheesecake, remember: you’re not just indulging in a dessert. You’re fueling your body with power, resilience, and raw, vegan energy. Each bite is a step towards dominating your field, crushing your goals, and living life on your terms.
So, whip up this raspberry raw vegan cheesecake, and let’s get ready to conquer the world, one powerful, delicious bite at a time.
Summarized Steps
Ingredients
FOR THE BASE:
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1 cup almonds raw
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5 dates medjool
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1/3 cup oat flour
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2 tBsp cacao powder
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1/4 tsp salt
FOR THE BLUEBERRY LAYER:
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1.5 cups cashews presoaked for about 6 hours or overnight then rinsed
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1 cup oat milk or any other milk
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1 cup blueberries frozen
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1/3 cup coconut oil
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2 tBsp maple syrup
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butterfly pea flower totally optional, just to intensify the colour
FOR THE RASPBERRY LAYER:
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1 cup cashews
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1 cup raspberries frozen
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1/2 cup oat milk or any other milk
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optional additives: vanilla or sweetener
Instructions
* First, make sure to soak the cashews for about 6 hours or even overnight. Rinse them well after soaking them.
TO MAKE THE BASE:
* Blitz the almonds to in a food processor/blender until you achieve a fine crumb.
* Add the rest of the ingredients and blend until you obtain a uniform sticky mixture. You can test the stickiness of the crust by pinching some in your hands. If it holds its’ shape then it’s ready, if not then add an extra date or 1 tBsp of coconut oil.*
TO MAKE THE BLUEBERRY LAYER:
* Blend the cashews in the food processor/blender to make sure they are fully processed/pulverized. When ready, it’ll look like a thick paste.
* Add in the rest of the ingredients for the blueberry layer and blitz again until they are well incorporated and you have a uniform, creamy mixture. I always run a spoon through it to check as sometimes it can look super creamy but still have larger chunks of cashew inside. ***
* Pour the blueberry mixture over the chilled crust and place back in the freezer. It will need around two hours to fully set – However, you just need it to be solid enough so the final layer can be poured on top without them mixing.
* It’s also a good idea to tap the tin lightly against the tables’ surface to release any bubbles inside. I didn’t do this and it’s not a massive deal – perhaps just for perfectionists.
TO MAKE THE RASPBERRY LAYER:
* Blend the cashews in the food processor/blender.
* Add the rest of the ingredients and blend again until you get a uniform mixture.
Note: I prefer keeping the raspberry mixture more on the sour side. If you prefer it sweeter, then add some maple syrup or your favourite natural sweetener.
* Pour the raspberry mixture over the hardened blueberry layer. You can also add some wild blueberries or your favourite fruit/sprinkles as toppings.
* Freeze for at least 3-4 hours. For best results, keep in the freezer overnight.
DECORATION/SERVING TIPS:
* When you are ready to serve this dessert, remove from the freezer and dip a sharp knife in hot water before each slice you cut. This will allow you to cut easily through the frozen layers.
* You can also cut the dessert in advance and keep the individual slices in the freezer. Then next time you want something sweet, you can just take one out.
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Notes
* Note- Whether or not you use frozen berries for this dessert will affect the texture of the dessert. If using frozen berries you will end up with more of a berry ‘ice-cream’ slice. Whereas, if using fresh berries, you’ll achieve the normal cashew cheesecake consistency that, while frozen, isn’t ‘icy’.
* * You can also pre-soak the dates in hot water for 10-15 minutes pre-blending and that will help increase their stickiness.
* ** I used a baking paper lining for my tin, for easy removal. You could also use a springform pan or mini tart pans/moulds to make mini berry cheesecakes.
* *** I recommend tasting the mixture and adjusting the sweetness to your liking. I have previously made this recipe using coconut cream instead of my homemade oat milk. However, as the cashews already make the recipe very rich, I found it to be a bit too decadent ( coconut milk could work though).
Nutrition
Serving: 1Slice, Calories: 198kcal, Carbohydrates: 14g, Protein: 5g, Fat: 15g, Saturated Fat: 5g, Sodium: 40mg, Potassium: 212mg, Fiber: 3g, Sugar: 6g, Vitamin A: 41IU, Vitamin C: 2mg, Calcium: 57mg, Iron: 2mg
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Source Alpha Foodie
We're not just making a cheesecake; we're crafting a masterpiece that screams strength, vitality, and dominance. And, it’s got raspberries, so you know it’s not messing around
