If y’all have ever made my raw vegan cheesecake, this isn’t a far cry from it.
Since I LOATHE baking, (hating it less now that I’ve got so much time on my hands) raw desserts are still my favorite. Though the easy crust on this is minimally baked, it’s still mostly raw and virtually made entirely in the blender, which I love. This one is strongly adapted from my girl, Minimalist Baker, so let’s give her a round of applause.
CRUST
1 sleeve graham crackers
1/4 cup melted vegan butter (I use Earth Balance)
FILLING
1 cup raw cashews (soaked in boiling water for 15 minutes, then drained)
3/4 cup coconut cream (full fat coconut milk works fine too, I just found this to be thicker)
1/4 cup melted coconut oil
1/2 cup lime juice
Zest of one lime
1/2 cup maple syrup
1 tsp pure vanilla extract
- Preheat oven to 375 degrees
- Pulse graham crackers and melted butter in a food processor until a fine meal is achieved
- Press in to a greased pie tin and bake at 375 degrees for 10 minutes
- Meanwhile, blend together all filling ingredients until creamy
- Pour over pie crust once cooked and let set in the fridge for at least 4 hours or until firm
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