I love raw creamy vegan “cheese” cake filling, but since the raw nut/date crust is just too heavy and too sweet for my taste, I decided to substitute nuts and dates with oats, and it turned out super delicious! I hope you’ll enjoy it too!
2 cups pre-soaked cashews
1 ½ cups coconut cream (my favorite one is from Trader’s Joe)
¼ cup coconut oil
½ cup lemon juice
½ cup light agave syrup
1 tsp vanilla extract
½ tsp salt
1½ cup quick oats
½ cup almonds
1/4 tsp sea salt
2 tbsp coconut sugar
1 tbsp light agave syrup
4 tbsp coconut oil, melted
- Soak cashews for at least 4 hours.
- Preheat oven to 375℉ /190 ℃
- Add oats, almonds, sea salt and coconut sugar in a food processor and pulse until finely chopped.
- Line a 6-8 inch spring form pan with parchment paper.
- Transfer to a mixing bowl, add agave syrup and melted coconut oil. Mix it with a spoon to combine until a loose dough is formed and not crumbling. If too dry, add a bit more melted coconut oil.
- Transfer mixture to parchment-lined baking sheet. Press crust evenly down into your spring form pan.
- Bake for 15 minutes or until the edges are golden brown.
- Let rest for 30 minutes at room temperature, then transfer to refrigerator to let cool completely.
- Drain cashews and transfer into a food processor. Add lime juice and pulse until well combined, scraping down the sides of the bowl as needed. Add vanilla extract, coconut oil, agave and salt and blend very well, scraping sides often, until very smooth. Transfer to a high speed blender, add coconut cream and blend for extra smooth batter.
- Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles over your crust in your pan.
- Place in the freezer for at least four hours. Remove from the freezer for 15 minutes before serving to allow it to thaw. Top with red currants and serve.