No-bake raspberry cheesecake

 Ingredients: * 4 cups cashews * juice from two lemons * 1 1/2 cups honey * 1 cup coconut butter/palm oil * a pinch of salt * 300 grams raspberries * coconut for decoration

To prepare a delicious cashew and raspberry cheesecake, we start by hydrating the cashews. It is essential to soak them in water for at least 10 hours so that they become soft and easy to blend. This step is crucial as it will influence the final texture of the cake. After the 10 hours have passed, we drain the cashews and rinse them well under cold running water.

Next, we begin blending two cups of soaked cashews until we achieve a smooth and creamy paste. We add lemon juice, which will provide a fresh taste and a pleasant balance of acidity, a pinch of salt to enhance the flavors, and half the amount of honey, which will add sweetness. We continue blending and add coconut butter, which will give the cake a velvety consistency. Once we have a homogeneous and creamy mixture, we transfer it to a container and place it in the refrigerator to cool and firm up slightly.

Meanwhile, we take care of the second part of the mixture. We blend the other two cups of cashews together with the remaining honey and fresh raspberries. It is important to use well-ripened raspberries to achieve an intense and vibrant flavor. Towards the end, we add the remaining coconut butter and a pinch of salt, ensuring that all ingredients are well integrated. This combination will add a more complex layer of flavor to our cake.

After preparing the two mixtures, we start assembling the cheesecake. In a cake pan, we alternate the two mixtures, creating beautiful and colorful layers. It is a creative and enjoyable activity that will make the cake look and taste fabulous. Once we finish assembling, we place the cake in the freezer, where it will firm up, becoming a refreshing delicacy.

It is important to let the cheesecake freeze completely. Before serving, we take it out of the freezer and let it thaw in the refrigerator to soften slightly. Once it is ready to serve, we can garnish the cake with shredded coconut or fresh fruits, although my raspberries were quite crushed, and I couldn't decorate it as I would have liked. This delicious cake can be stored for up to seven days in the freezer, but it is recommended to keep it in a separate compartment to avoid flavor transfer with other products. Enjoy each slice and savor the natural and healthy taste of this vegan cheesecake!

 Tags:  unt oil lemon honey nut gluten-free recipes lactose-free recipes vegetarian recipes