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Raw Tigernut Cheesecake (Free From: nuts, dairy, gluten & grains, refined sugar)

Raw Tigernut Cheesecake


Description

This raw tigernut cheesecake is a sweet and satisfying vegan nut-free cheesecake made without dairy, gluten, or refined sugar.


Ingredients

Crust:

Filling:

Toppings:


Instructions

  1. Process all crust ingredients in a food processor until a crumbly mixture forms (note, it takes a bit longer to get the right consistency than with nuts, and you’ll likely need to pause a couple of times to scrape down the sides and process again). Transfer this mixture into a 4″ springform pan and press down into an even crust along the base. Place in the freezer while working on the next step.
  2. Process all filling ingredients in a power blender until completely smooth. Transfer into the cake pan and smooth out the top. Decorate with toppings and freeze overnight or at least 5-6 hours. Remove from pan, thaw out briefly before serving and enjoy! You can keep the cake frozen or refrigerated afterwards.

Notes

*Pre-soak the nuts for 15 mins covered in boiled water and let them cool off to room temp, or a few hours in room temp water (I recommend the latter to keep the recipe raw). Then strain and rinse, discarding the water they were soaked in.

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