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Lime Cashew Cheesecake and Rich Chocolate: Raw Vegan

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brought this raw vegan cake to a luncheon over the weekend, and it was an absolute hit! I’m excited to share the recipe with you all.

This raw vegan cake is a refreshing, nutrient-dense dessert with a coconut-almond base, a rich chocolate layer, and a creamy lime-infused cashew topping. Garnished with fresh blueberries, strawberries, and goji berries, it’s the perfect treat for clean eating enthusiasts.

Base Layer:
Ingredients:
  • 1 ½ cups roasted almonds
  • ½ cup shredded coconut
  • 4 pitted dates
Method:
  1. Prep the Dates:
    Soak the pitted dates in warm water for 10-15 minutes to soften them.
  2. Blend the Almonds:
    Add the roasted almonds to a food processor and pulse until you get a crumbly texture.
  3. Mix in the Coconut and Dates:
    Drain the dates and add them to the food processor along with the shredded coconut. Blend until the mixture becomes sticky and holds together. Add a teaspoon of water or coconut oil if needed.
  4. Form the Base:
    Press the mixture into the bottom of a lined cake pan, creating an even layer. Place it in the fridge for 30 minutes to firm up.
Middle layer
Ingredients:
  • 1 ½ cups roasted almonds or cashews
  • 2 tablespoons cocoa powder
  • 2 tablespoons cocoa nibs
  • ½ cup desiccated coconut
  • ½ cup melted coconut oil
  • Pinch of salt
Method:
  1. Blend the Nuts:
    Pulse the roasted almonds or cashews in the food processor until crumbly.
  2. Add Dry Ingredients:
    Add the cocoa powder, cocoa nibs, and desiccated coconut to the processor and pulse to mix.
  3. Incorporate the Coconut Oil:
    Slowly pour in the melted coconut oil while blending until everything combines and forms a slightly sticky mixture.
  4. Layer the Cake:
    Spread the chocolate mixture evenly over the chilled base. Press it down firmly, then place the cake back in the fridge to set.
Topping Layer:
Ingredients:
  • Juice from 2 fresh limes
  • 2 cups raw cashews (soaked overnight, drained, and rinsed)
  • 1 tin coconut cream (about ½ cup)
  • ½ cup desiccated coconut
  • 8 soaked dates (or 4 tablespoons 100% maple syrup)
  • 1 tablespoon vanilla bean paste
  • Pinch of salt
Method:
  1. Soak the cashews:
    Place the raw cashews in a bowl, cover them with water, and soak overnight. Once soaked, drain and rinse thoroughly.
  2. Prepare the dates (if using dates):
    Soak the dates in warm water for 10–15 minutes to soften. Drain before using.
  3. Blend the ingredients:
    In a high-speed blender or food processor, combine line juice, soaked cashews, coconut cream, desiccated coconut, soaked dates (or maple syrup), vanilla bean paste, and a pinch of salt.
  4. Process until smooth:
    Blend until the mixture is creamy and smooth. You may need to stop and scrape down the sides a few times to ensure everything is well combined.
  5. Taste and adjust:
    Taste the mixture and adjust the sweetness if needed by adding more maple syrup or a pinch of salt.
  6. Chill and set:
    Pour the mixture over your prepared base layer in a cake tin or dish. Smooth the top with a spatula.
  7. Refrigerate:
    Place in the fridge to set for 4–6 hours, or in the freezer for 1–2 hours if you want it to set faster.
  8. Serve:
    Once set, slice and enjoy your creamy, raw vegan dessert!

Once the cake has fully set, top it with fresh blueberries, sliced strawberries, and a sprinkle of goji berries for a colourful, nutrient-packed garnish.

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