Vegan_Food_and_Living_Cookbook_-_Spring_2019

Total fat Saturates Salt Sugar Protein

30g 13.9g trace 16.5g 6.9g

FOR THE C AROB

BROWNIE BASE

1 Place the nuts in a food processor

and pulse until they are roughly

chopped into small pieces. Add the

dates and pulse until combined. Pour

in maple syrup and carob powder

and pulse to combine.

2 Add the water and pulse again

until the mixture comes together

in a dough like substance. Pour the

mixture into a 15cm (6in) cake tin

7.5cm (3in) deep, then press the

mixture into the bottom. If it is sticky,

wet your fingers slightly and use

them to press it down firmly.

3 Place in the freezer to harden

while you make the raspberry and

rosewater cheesecake layer.

FOR THE C AROB

BROWNIE BASE

1 Place the cashews and water into

a blender and blend until a lumpy

paste is formed.

2 Add the maple syrup, coconut oil

and vanilla and blend until smooth

and creamy. Add the raspberries

and rosewater (to taste) and blend

to combine.

3 Pour the mixture over the top of

the brownie layer and put it in the

freezer for 20 minutes to firm up

while you make the mango lassi

cheesecake. It is important that this

layer be firm enough that when you

pour over the mango layer you get

clear definition between the layers.

FOR THE MANGO

LASSI CHEESECAKE

1 Place the cashews, maple syrup

(optional), vanilla, coconut oil and

water into a blender and blend

until smooth. Add the mango and

coconut cream and blend again

until smooth.

2 Pour the mixture over the top of

the raspberry and rosewater layer,

then place in the freezer again to

harden for 3-4 hours until solid.

3 I would recommend defrosting this

cake in the fridge before serving.

Raw cheesecakes can easily be

stored in the freezer in an airtight

container for a couple of months.

FOR THE CAROB

BROWNIE BASE

40g (1/ 3 cup) walnuts

40g (1/ 3 cup) Brazil nuts

1 cup (roughly 9-10)

Medjool dates

2 tbsp maple syrup

3 tbsp carob powder

1-2 tbsp water

FOR THE RASPBERRY

AND ROSEWATER

CHEESECAKE

150g (1 cup) cashews

(soaked overnight)

80ml (1/ 3 cup) maple syrup

60ml (¼cup) liquid

coconut oil

1 tsp vanilla bean paste

95g (¾ cup) fresh or

frozen (but slightly

thawed) raspberries

60ml (¼ cup) water

3-4 tbsp rosewater (you

may need more or less

depending on what

brand you have)

FOR THE MANGO

LASSI CHEESECAKE

200g (1½ cups) of cashews

(soaked overnight)

180ml (¾ cup) coconut

cream

1 tsp vanilla bean paste

2 tbsp coconut oil

60ml (¼ cup) water

165g (1 cup) fresh or

frozen ripe, juicy mangoes

maple syrup (optional)

Raspberry & mango lassi cheesecake

By Rachel Smith (www.rawberryfi elds.co.uk)

Serves 12 | Prep 30 mins | Cook none | Calories 387 (per serving)