Raw vegan cheesecake

Ingredients (serves 4-8)

[For a small cake prepared in a 11 cm round spring-form]

Bottom

• 100g raisins (½ cup)
• 50 g walnuts or hazelnuts (¼ cup)

Cheesecake

• 1 cup unsalted raw cashews, soaked in cold water for several hours or overnight
• Juice of 1 lemon
• Juice of 1 orange
• 2 tbsp. melted coconut oil
• 2 tbsp. honey or another liquid sweetener
• ½ tsp of natural vanilla powder

(Optional, for the green layer)

• ½ + ½ tsp powdered match or powder of young wheat

(Optional, for decorating)

• Fresh or frozen raspberries

Instructions

1. To make the crust, chop the nuts and raisins in a blender until you get sticky mass. Transfer it to the bottom of your round spring-form, smooth out with the reverse side of a tablespoon. Press gently with your fingers to make it stick to the bottom of the form.
2. Rinse and drain the cashews.
3. To make the filling, blend thoroughly all ingredients except for the green powder in a blender until smooth. Try. Add more honey if you feel like it. We want a homogenous soft filling, so blend long enough, about 5 minutes.
4. Pour half of the filling onto the crust. Gently tap the spring-form on the table in order to smooth the surface.
5. Pour ½ tsp. of the green matcha powder in the remaining half of the filling. Pulse a few times so that the powder is blended thoroughly into the filling.
6. Pour the green stuff over the white one. Smooth the surface.
7. Place the cake in the refrigerator for about 2 hours or in the freezer for about 15-30 minutes in order to harden. My observation: this raw vegan cheesecake tastes better the next day, so if possible let it stand in the fridge long enough.
8. When the cake hardens evenly thief the remaining green powder on the top using a tea strainer.
9. Gently swipe a table knife between the side surface of the spring-form and the cake and separate the form.
10. Decorate the cheesecake with raspberries.
11. Cut into 4 or 8 pieces and serve.