Raw-vegan lemon and cardamom "frozecake"

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! createpink.com

Serves: 12


For crust

  • 1 cup almonds
  • 1 cup hazelnuts
  • 1 cup dates
  • 2 tablespoons agave syrup
  • 2 tablespoons raw cocoa powder
  • 2 tablespoons coconut oil


  • 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
In This Recipe


For crust

  1. Add everything to a food processor and pulse. You will end up with a mixture that holds its shape when pressed between fingers.
  2. 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. In a bowl, cover the almonds with water and let soak 8 hours or overnight. Drain and remove skin.
  2. Blend everything in a food processor until you have a smooth and creamy filling, for about 3-4 minutes.
  3. Pour the filling over the refrigerated crust and refrigerate again for 1/2 hour or more.

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