Indulge in the tantalizing flavors of raw vegan Easter cheesecake featuring creamy cashew “cheese” and almond topping, all ready in just fifteen minutes!
Recently, Costin approached me with a challenge: “Can you make a raw vegan “pasca” for Easter?” Armed with cashews and almonds, I put my spin on the traditional “pasca” recipe and incorporating some personal touches. The result? Absolutely extraordinary!
Raw desserts never cease to amaze me. They offer the satisfaction of indulgence without the guilt, thanks to their nutritious ingredients. Plus, they’re a delightful addition to any diet!
As you can see from the photos, my first attempt at decorating this isn’t the best! 😄 After a few adjustments – and a slight mishap with poppy seeds – I finally got it right, topping the Easter cake with a cross of golden raisins, albeit a slightly crooked one. But in the end, it’s the taste that truly matters, and this raw vegan pasca certainly delivers.
If you’re looking for a raw vegan, gluten-free, and incredibly healthy raw vegan Easter cheesecake option for Easter, this recipe is perfect for you. And the best part? It comes together in just fifteen minutes!
By the way, what’s on your Easter menu this year? Share your culinary plans below! 🐰🌷Also, looking for more Easter desserts? Check out my:
Raw Easter Cheesecake
Ingredients
Crust:
- 1 cup almonds raw, soaked overnight or for at least 1 hour
- 1 cup raisins soaked for 20-30 minutes
Cream:
- 1 ½ cup cashews raw, soaked overnight or for at least 1 hour
- 4 Tbsps coconut oil
- 1 Tbsp psyllium husks
- 3 Tbsps honey or any other healthy sweetener
- 1 Tbsp poppy seeds
- 2 Tbsp raisins
- ½ tsp vanilla extract
- ½ tsp rum extract
- 1 pinch salt
Instructions
- I used a 20cm diameter round-shaped form. Cover the form with plastic wrap. This way the cheesecake will be removed from the form a lot easier.
- Add almonds in the food processor. Pulse until smooth. Add raisins. Pulse until well combined.
- Add the sticky paste in your cheesecake form. Using your hands, start pressing untill the bottom and form’s walls are covered.
- Add cashews in the food processor. Pulse until creamy. Add psyllium husks, coconut oil, honet, pinch of salt, vanilla and rum extracts. Process until smooth.
- Add poppy seeds, psyllium and golden raisins. Mix well using a spoon.
- Pour the cashew cream in the cheesecake form.
- Decorate the Easter cheesecake with some golden raisins.
- Let it cool in the fridge for at least an hour before serving.
Ely
Tuesday 30th of April 2024
Thank you for the recipe!