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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 vegan cheesecake recipe with it! It turned out really, really well - super thick, lush & creamy. A totally delicious and simple dairy free desert idea- here’s how you can make it at home!
- Between 15 & 20 ginger cookies
- 1/2 cup ground almonds
- 1/2 cup melted dairy free butter
- 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
Put the base ingredients in a food processor & whizz them up.
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.
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.
Pour the cream into a bowl, add the cocoa powder, maple syrup, vanilla extract & stir them all together so everything is well mixed.
Taste the cream - this is the perfect time to add more maple syrup if you prefer it sweeter.
Put the chocolate cream on top of the base & smooth it out with a spatula .
Decorate the top with raspberries & pop the cake in the fridge for 2 hours.
Take out of the fridge & serve immediately!