Raspberry, White Chocolate and Macadamia nut cheeselesscake. Dairy and egg free, 100% yummy!
Ok so we know that I love cake, we know that I visit fatsville from time to time. But I am also Vegan, I dont want to miss out on anything. I don't want you to miss out on anything either. I want to be able to show everyone that being Vegan is not only a kinder way to live but its also better for you, and the planet. What better way to do that than with cake?
I have created a fruity, chocolatey and creamy cake that is dairy and egg free, so no animals were harmed in the making of this cake.
Ingredients:
Base:
- 200 g Oat biscuits
- 100 g Macadamia nuts
- 60 g vegan spread, (optional)
Filling:
- 200g of pre-soaked cashews, preferably overnight.
- 1 can or 400ml of full fat coconut milk.
- 60g Coconut oil.
- 1 tsp agar agar
- 125g fresh raspberries
- 50g of Vegan white chocolate buttons
- 60 ml agave nectar
Method
- Add the biscuits and Macadamia nuts to your food processor and blend until you reach the consistency below.
- Melt the Vegan spread in a bowl. (if you're omitting the spread leave this and the next step out)
- Take a large mixing bowl and add the biscuit and walnut crumble, then add the melted spread. Combine well until the biscuit is forming clumps.
- Take a 10" pie tin (with removable sides) and line the bottom with the biscuit and macadamia nut crumble, pack it down well.
- Bake the base at 180 Deg C for 10 min. ( you don't have to do this, but I find that it gives a nice crunch to the base)
- Add cashews, coconut milk to blender and blend until smooth.
- Melt the coconut oil with the agar agar mixed in. (microwave for 1 min, mix well and microwave for 1 more min. Make sure its combined well) add to the blender and blend again.
- Add all but 12 of the raspberries to the blender and blend again
- Chop up all but 12 of the white chocolate buttons and the agave then add to the blender and blend again
- Pour over the biscuit base
- Decorate with the remaining raspberries and white chocolate buttons
- Refrigerate for at least 2 hours to let it set.
Serving:
I served with a raspberry coulis, but you could serve with a vanilla dairy free ice cream or a coconut whipped cream and a strong black coffee. I will have to do up a better picture, this one was done in a rush!
I often make "cheesecake" with cashew and coconut milk but I never use macadamia nuts for base. Great idea! 👍
Oh, I am always trying different nuts mixed in to the base. Almond with vanilla is a great combo too.
I find the oiler the nut the less vegan butter you need.
Thanks for checking it out. I see you have a Vegan account too. Following you now.
Almonds are perfect to raw cake!
Yes, I am enthusiastic about vegan, gluten free and sugar free food ;))
Ooh, I don't know if I've seen the vegan white chocolate anywhere that I can think of offhand. White chocolate and raspberry is a heavenly combination, though!
You could use something like this one http://ichoc.de/en/white_vanilla/ Not sure about US brands though. I'd bet you can get them no problem.
Tesco here do white choc buttons too, they are the ones that I used.
I'm sure I can find some if I really looked. :)
I'll say nothing.😉
wtf dude? raspberry, white chocolate AND macadamia? I think you're killing it with this cake! I would do a lot to try this now! :)
Oh yeah, it's delish! But not heavy like cheese cake. The macadamia nut base really adds to it. I love to try different bases on the cakes, It can really change the flavour pallet.
Thanks for checking it out.