After we celebrated Lisa’s birthday yesterday with this amazing cake, we had a lot of people asking for the recipe. There are so many benefits to eating a plant based raw food diet. This amazing recipe means you can still have delicious celebrations, without having to compromise your healthy diet. Enjoy!
Serves 8-10
(Gluten Free, Dairy Free, Sugar Free)
Base ingredients
1 cup almonds
2 tbsp date puree or 5 soft pitted dates
Cheesecake filling
2 cups cashews, soaked in hot water for 20mins
6 tbsp coconut oil
Juice of 1 lemon
1 medium ripe banana OR avocado
2 cups strawberries, hulled
1 tbsp agave syrup (optional)
Method
Place the base ingredients into a food processor and process until a coarse crumbly mixture forms. Transfer mixture into an 8 inch springform pan and use fingers to press down to form a very thin base layer and work up the sides to make an edging. Place the pan into the freezer while working on the next step.
Place all cheesecake filling ingredients into a blender and process until the mixture is smooth and uniform. Transfer the mixture into the springform pan on top of the crust and spread it out evenly, smoothing out the top.
Place the cheesecake back in the freezer and freeze for a 1-2 hours to allow it to set. Then transfer the cake into the fridge, garnish with sliced strawberries, blueberries and shredded coconut.
About the author
Francine Oddy is a yoga teacher and raw/ vegan food enthusiast. She completed her 200 hr Teacher training in India and fell in love with yoga practice and with teaching. After qualifying as a teacher, she left her job in London to travel and teach. She has taught in California and her most recent experience was in Orleans, France in the Sivananda Yoga Ashram where she was a vegan cook. Her love for nutrition and for the kitchen brought her to Azul, where she will spend the season assisting Jo and Valeria in the Villa Azul and Lotus Lodge kitchens. Her dream is to have her own Vegan cafe one day. We are so happy to welcome her back to Azul.