Raw Vegan Boston Cream Cheesecake

I haven't made a raw vegan dessert in awhile so I though now was the perfect time to do so. I wanted to create a "cheesecake" that was wonderfully delicious while still being vegan and gluten free. So I came up with this little beauty that I named a Raw Vegan Boston Cream Cheesecake.



 

This is my favourite vegan dessert I have created to date. I found the perfect balance between the crust, the "custard" filling and the chocolate topping. All three elements worked in perfect harmony with one another.



Like I'v said before I'm not a big chocolate fan but this cheesecake incorporated the chocolate perfectly and helped balance out the other flavours. So I hope you give it a try and enjoy it as much as my family and I did.



Ingredients: 

Crust: 

1 cup almond

2/3 cups oats

5 dates

1/3 cup coconut oil

1-2 tbsp. honey

"Custard" Layer: 

1 cup cashews ( soaked for at least 4 hours)

1 cup coconut cream

1/3 cup coconut sugar

1 tsp. vanilla

Fudge Topping: 

1 1/4 cup cashews ( soaked for at least 4 hours)

1/3-1/2 cup cocoa ( depending on how strong you want the chocolate)

1 tsp. vanilla

1/4 cup water

2 tbsp. maple syrup

3 tbsp. honey + 1 tbsp. stevia

1. Combine all crust ingredients in a food processor, blend until a crumb like texture is formed. Press firmly into a spring form pan.

2. Combine all "custard" ingredients, blend until smooth. Place evenly on top of crust, put it in the freezer for an hour.

3. Combine all of the fudge topping ingredients in a food processor, blend until smooth. Place on top of "custard" layer and place in freezer for another hour then enjoy!