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Daisy and Hannah's Raw Cheesecake

Preparation Time
30 minutes

Cooking Time
None / 5 hours freezing time

Serves
8 - very rich so only a small slice needed

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


Ingredients

  • FOR THE BASE:
  • 225g pecans
  • 25g Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate
  • 60ml raw agave
  • 50g Lucy Bee Coconut Oil
  • Pinch of Lucy Bee Himalayan Salt
  • FOR THE FILLING:
  • 300g cashew nuts
  • 50g Lucy Bee Coconut Oil
  • 250g courgette, peeled and sliced
  • 50g Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate
  • 100g raw agave
  • 1 tsp. vanilla extract
  • Pinch of Lucy Bee Himalayan Salt

Method

  1. FOR THE BASE:
  2. Crush up the pecans in a blender then add the remainder of the base ingredients and blend together.
  3. Pour the contents of the base mixture into a lined baking tray and spread it around evenly.
  4. Put in the freezer while you make the filling.
  5. FOR THE FILLING:
  6. Crush the cashews in the blender and add the Lucy Bee Coconut Oil in with the nuts.
  7. Add all the rest of the ingredients to the blender.
  8. Scoop out the mixture on top of the base and spread around. Leave in freezer for 5 hours to set.

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