Today is National Dessert Day: Vegan Raspberry Coconut Cheesecake Recipe

Today is National Dessert today, so the chefs at Fresh n’ Lean (the nation’s #1 organic meal delivery company) have created a masterpiece of a vegan dessert that anyone can make.

VEGAN RASPBERRY COCONUT CHEESECAKE – By Fresh n’ Lean

No-bake and gluten free

This no-bake raspberry coconut cheesecake is a real crowd pleaser. It’s vegan, gluten free,
creamy, naturally sweet and refreshing. Made with a bunch of wholesome ingredients, it will
satisfy your sweet tooth being healthy and nutritious at the same time. It needs only 20 before
it’s ready to be popped in the freezer and it can be prepared the day before, which means you
don’t have to worry about the dessert anymore, just remember to take it out of the freezer 30
minutes before slicing and serving.

Prep time: 20 minutes + 4-6 hours in the freezer

Ingredients:
(12cm round cake tin, serves 6-8 people)
Crust:
½ cup gluten free oats
½ cup almonds, raw
½ cup desiccated coconut, unsweetened
2 large medjool dates
¼ tsp of sea salt
1 tbsp of coconut oil, unrefined
1-2 tbsp cold water
Coconut raspberry layer:
1 cup cashews, soaked in boiling water for 15-20 minutes, drained
½ cup coconut cream (solid part from a can of full fat coconut milk)
1 tbsp of coconut oil, unrefined
½ cup of fresh or frozen raspberries
3 tbsp of maple syrup
juice of half a lemon
2-4 tbsp of coconut milk, if needed
For decorating: handful of fresh raspberries, dessicated coconut

Instructions:
1. Add oats, almonds, coconut, dates and salt to a food processor. Blitz until wet sand
consistency. At this point add coconut oil and 1 tablespoon of cold water. Blend again
and see if the dough starts to come together. If not, add an extra tablespoon of cold
water.
2. Line 12cm cake tin with parchment paper. Firmly press the crust into the bottom of the
tin. Place in the freezer while you prepare the raspberry layer.
3. Add all raspberry layer ingredients, besides coconut milk, to a food processor or high
speed blender. Blend until smooth. Scrape the sides whenever necessary. Add 2 to 4
tablespoons of coconut milk if needed to keep your food processor work smoothly.
4. Pour the raspberry layer on top of the crust. Place in the freezer for a minimum of 4-6
hours to set (or overnight).
5. Take out of freezer 20-30 minutes before serving. Decorate with fresh raspberries and
desiccated coconut.