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Chocolate Raspberry Cashcake

Chocolate Raspberry Cashcake
Chocolate Raspberry Cashcake

We were experimenting with cashew cream a couple of weeks ago. It’s such a lush, thick ingredient, it really reminded of us of cheesecake cream - so we decided to make a plant based cheesecake with it! It turned out really, really well - super thick, lush & creamy. A totally delicious tasty treat - here’s how you can make it at home!

Ingredients
Method

Ingredients

Base

  • Between 15 & 20 ginger cookies
  • 1/2 cup ground almonds
  • 1/2 cup melted dairy free butter

Top

  • 2 cups cashews (soaked overnight)
  • 1/2 cup nut milk
  • 1 tsp vanilla extract
  • 5 tbsp maple syrup
  • 0.75 cup cocoa powder
  • Enough raspberries to decorate the top

Method

  1. 1.

    Put the base ingredients in a food processor & whizz them up.

  2. 2.

    Press the ingredients into the bottom of a cake tin (you’ll need a cake tin with removable sides) & put it in the refrigerator until it’s chilled.

  3. 3.

    Put the cashews & nut milk into a food processor & whizz them up into a very thick cream - it could be a good idea to whizz them up in stages so you don’t put too much pressure on your machine.

  4. 4.

    Pour the cream into a bowl, add the cocoa powder, maple syrup, vanilla extract & stir them all together so everything is well mixed. 

  5. 5.

    Taste the cream - this is the perfect time to add more maple syrup if you prefer it sweeter.

  6. 6.

    Put the chocolate cream on top of the base & smooth it out with a spatula .

  7. 7.

    Decorate the top with raspberries & pop the cake in the fridge for 2 hours.

  8. 8.

    Take out of the fridge & serve immediately!