Hi everyone! Hope your week is starting great and the year has been really good so far!
I still can’t believe January is almost over, it is crazy when you think about it, how days go by so fast that we don’t even notice.. I feel so blessed to be in Victoria doing what I love and learning so much, this city really is as amazing as everyone told me it would be, the winter has been quite mild and beautiful, not too cold, not too rainy.
As you probably have noticed, I have a little obsession for making vegan cheesecakes or pies (YAY!), I don’t know why, I just think is fun to make them, they taste super delish and I love decorating them or just making different layers and flavors!
Today I have this super easy recipe for a Raspberry Cream Pie that I promise is like pure heaven! So yummy!! I can’t wait for you guys to try it and leave me a comment or show me your picture to know what you think!
Gastrawnomica’s Raw Vegan Raspberry Cream Pie
Makes a large pie or 4 mini
3/4 cup pitted dates
1/2 cup almonds or pecans
1/4 cup shredded coconut, unsweetened
2 1/2 cups soaked raw cashews
1/2 cup coconut oil, melted
1 1/2 tbsp vanilla extract
1/3 cup plant-based milk (soy or almond are best)
1/3-1/2 cup maple syrup or coconut nectar
5 stevia drops
3/4 cup raspberries, fresh (preferably) or thawed
Start by soaking the nuts for 5-6 hours.
Prepare the crust by processing the dates, nuts and coconut in your food processor or vitamix. Add water if needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan and leave in the freezer while you make the filling.
Blend the cashews, melted coconut oil, maple syrup, milk, vanilla and stevia drops until you have a very creamy consistency. Add the raspberries until creamy and smooth.
Spread over the crust and freeze for 24 hours. Once ready, leave outside the freezer for 5 minutes and remove from pan while frozen.
Top cheesecake with your favorite fruits or any other topping you want. This holds really well if left in the fridge but you can also put it back on the freezer if you won’t eat it too quickly.
Let it sit for about 20-30 minutes before cutting and serving so you get a super creamy and not frozen consistency.
I hope you all really enjoy this recipe and let me know what you think! Would love to hear your opinion and see your pictures on Instagram or Facebook, don’t forget to tag me #gastrawnomica.
Talk to you soon!