Recipe Intro From feedfeed
Raw Vegan Carrot Cheesecake
Cashew cream frosting:
1 cup of cashews (125 g)1/3 cup of coconut milk (80 g)1/3 cup of water (80 g)Juice of 1 lime10 dates (70 g)2 tsp of agave (or maple) syrup (40 g)
Soak cashews overnight or for at least 2-3 hours. Blend all frosting ingredients in a high speed blender on high speed for about one minute until it's completely smooth and creamy, set aside.
2 cups of carrot pulp (200 g)15 dates (105 g)10 tbsp of shredded coconut (40 g)4 tbsp of ground hemp seeds (or any other ground seeds or nuts) (40 g)2 tbsp of agave (or maple) syrup (40 g)1 tsp of cinnamon1 tsp of vanilla extract1/8 tsp of ground cloves
Juice 3-4 carrots, drink the juice and use the carrot pulp for the cake (you can also grate the carrots and use a cheesecloth to "juice" the carrots manually when you don't have a juicer). In a food processor pulse all cake ingredients until smooth.
Press half of the cake mixture firmly and evenly into a small cake springform (mine has a diameter of 10 cm / 4 inches, but I had some leftovers for 2 muffins, so a 5 inch cake springform should work fine). Now add a thick layer of cream and freeze for about one hour until the cream is firm. Add the second half of the cake mixture and freeze again for about 2 hours.
Release the cake from the form and put the remaining cream / frosting on top and on the sides. Freeze again. It tastes best when its served cold but not frozen. Enjoy!