Vegan White chocolate raspberry cake
Cool and creamy Vegan Raspberry White Chocolate Cheesecake on a Digestive Biscuit base.
- 2 oz Vegan Butter melted
- 5 oz Plain Digestive Biscuits
- 3 oz Vegan Cream Cheese
- 1 cup Cashews soaked overnight in water and then drained
- 1/2 cup Maple Syrup
- 1/2 cup almond milk
- 1/8 teaspoon Pink Salt
- 3/4 cup Raspberries
- 6 tablespoons melted Extra Virgin Coconut Oil Melted
- 1 seed Vanilla Pod
- 1 1/2 tablespoons Cacao Butter Melted
- 1 1/2 tablespoons Coconut oil Melted
- 1 cup Raspberries to serve
Process biscuits in a food processor till you end up with a sand like crumb, then add melted Vegan Butter and process till biscuits are moistened.
Firmly press into the base of an 8 inch springform tin or cake ring. Place in the freezer whilst making filling.
Make the filling. In a high powered blender, blend Vegan Cream Cheese, Soaked Cashews, Maple Syrup, Almond/Soy Milk and salt.. Blend on high till completely smooth.
Once smooth, divide mixture into half. Blend one half of the mixture with the melted Cacao Butter and 1 1/2 tablespoons of Coconut Oil.
Alternate pouring both mixtures onto chilled crust, and use a skewer or chopstick to marble the mixture.
Set in freezer for at least 6 hours. When ready to eat, let cake thaw for 10 minutes, or eat frozen for a more "Ice Cream Cake" type experience.
Serving: 1servingCalories: 254kcalCarbohydrates: 23gProtein: 4gFat: 18gSaturated Fat: 6gTrans Fat: 1gSodium: 148mgPotassium: 193mgFiber: 3gSugar: 15gVitamin A: 279IUVitamin C: 7mgCalcium: 60mgIron: 1mg