![]() ![]() Soft dates: If you don’t have pitted soft dates, you can use regular pitted ones and soak them in hot water for 15 minutes.Rolled oats: these flat and flakey oats are also called old-fashioned oats.You can use other nuts or even seeds like cashews, walnuts, hazelnuts, sunflower seeds, pepitas, etc. Almonds: give the crust a nutty flavor and crunchy texture.It looks eye-catching and elegant enough to rival any that you can buy from cake shops – perfect for Valentine’s Day, Mother’s day, and baby showers! Ingredients Needed For the Almond Crust I topped it with homemade raspberry sauce and garnished it with fresh raspberries, pomegranate seeds, desiccated coconut, and mint leaves. You can check out my recipe for Mini Raspberry Cheesecakes or Zebra Cheesecake on how to make it.įor the creamy cheesecake layer, I used a mixture of soy quark, coconut cream, whipped dairy-free cream and agar powder infused with fresh raspberry juice. If you prefer a nut-free version, you can make a cookie crust instead. The crust is made of healthy almonds and oats and is naturally sweetened using dates. You can also try making my Strawberry Cheesecake, Coconut Rice Pudding Cake and Blueberry Cheesecake variations – they are all absolutely divine! Raspberry Cheesecake Layers They are easy to put together and are ready for the freezer in no time! And with plump, juicy raspberries abound, I just couldn’t resist using them to make a yummy, no-bake cheesecake recipe. That is why dairy-free no-bake cheesecakes are my go-to dessert during this season. When the hot weather hits, I want to steer clear of the oven as much as possible. I love this chocolate mould that I used to make the chocolates look like ‘real’ chocolate bars.This Vegan No-Bake Raspberry Cheesecake Recipe is easy to make with a crunchy almond oat crust and is so delicious – It’s a customizable refreshing cake that also works with gluten-free oats and is perfect as a dessert for spring and summer! The Best Vegan Raspberry CheesecakeĬreamy, tangy, and not very sweet, this homemade cheesecake is a summertime favorite! Today, I incorporated some raspberry powder to create a marble effect with dark chocolate and raspberry chocolate. One day I might feel like adding some quinoa pops, nuts and coconut flakes like I did in this recipe, another day I might just fancy lots of hazelnut chunks…and so on. ![]() Each time I make it I add different ingredients. The other thing I like about it is that it’s so easy to play around with the recipe. So if you’re a fan of dark chocolate then this recipe is for you! In terms of the flavour, I think homemade coconut oil chocolate tastes a lot like dark chocolate. The only bad thing about making chocolate using coconut oil as the base is that it melts way too quickly. You need to store it in the freezer and only take it out when you’re ready to eat it and return it to the freezer as soon as possible, especially in hot weather! ![]() I would however avoid using peanut butter because the taste is just too overpowering. I like to add nut butter, especially cashew butter to make it more creamy and delicious □ but it’s completely optional. Making your own dairy-free chocolate at home couldn’t be easier! All you need is some coconut oil, cocoa powder and some sort of liquid sweetener. Have you ever dreamt of making your own, homemade chocolate? It involves too much faffing about and requires specific equipment, right? ![]()
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