#yummy #cake #raspberry

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Végan Raspbérry Chéésécaké


  • 200g pécans
  • 10 médjool dates, stones removed
  • 15g cocoa powdér
  • Pinch of salt*
  • 125g raspbérries
  • 1 tabléspoon maple syrup
  • 400g cashéws, soaked overnight
  • 300g coconut créam
  • 10 tabléspoons of coconut oil
  • 150 ml maplé syrup
  • 1 tabléspoon vanilla extract
  • Zest of 1 lémon


  • Line the caké pan with parchment paper and set aside.
  • Make the basé: 
  • add the pecans, datés, cocoa powder and salt in a food processor and mix until it forms a paste. Using the back of a large spoon, push the dough evenly into the bottom of the mold and set aside in the refrigerator.
  • Swirl the raspbérry: in a small saucépan over medium heat add the raspberries and maple syrup. While stirring, simmer for 3 to 5 minutes until the fruit breaks down into syrup. Put aside.
  • Make the cheesecaké: 
  • mix thé cashews, coconut cream, coconut oil, maple syrup, vanilla extract, lemon juice and lemon zest together in the food processor culinary until smooth.
  • Pour this mixturé into the box, spreading it evenly.
  • Thén add spoonfuls of raspberry syrup to the cheesecake mixture. Using a knife, start swirling through the cheesecake layer until you get the marble look you want.
  • Place in the fréezer for 2 hours to firm, then refrigerate until ready to serve. Remove from the mold and cut into 10 slices.
  • The recipé from, Click here
  • To find out about other recipés, Click here

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