Make Ahead

Raw-vegan lemon and cardamom "frozecake"

July  6, 2015
0 Ratings
Photo by Lacra_Gheghici
  • Serves 12
Author Notes

If you've ever been suspicious of raw-vegan desserts, don’t be! The texture is rich and velvety, and the cheesecake is very refreshing! —

What You'll Need
  • For crust
  • 1 cup almonds
  • 1 cup hazelnuts
  • 1 cup dates
  • 2 tablespoons agave syrup
  • 2 tablespoons raw cocoa powder
  • 2 tablespoons coconut oil
  • Filling
  • 2 cups raw almonds
  • 1 cup coconut meat
  • 1/2 cup agave syrup
  • 2 tablespoons organic lemon zest
  • 2 tablespoons coconut oil
  • 2 tablespoons lemon juice
  • 1 teaspoon cardamom
  • 1 pinch salt
  1. For crust
  2. Add everything to a food processor and pulse. You will end up with a mixture that holds its shape when pressed between fingers.
  3. Line a round or squared pan with plastic wrap and put the mixture into pan and press it to make an evenly layer. Refrigerate until you make the “cheese” mixture.
  1. Filling
  2. In a bowl, cover the almonds with water and let soak 8 hours or overnight. Drain and remove skin.
  3. Blend everything in a food processor until you have a smooth and creamy filling, for about 3-4 minutes.
  4. Pour the filling over the refrigerated crust and refrigerate again for 1/2 hour or more.

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