Serves 4
For the filling:
220g raw cashews, soaked in hot water for 15 minutes, then drained
150g soy-based vegan “yoghurt”
4 tbsp lemon juice
3 tbsp honey
2 tsp lemon zest
Pinch of salt
For the topping:
150g raspberries
100g blueberries
2 tbsp brown sugar
Pinch of salt
For the crumble:
35g raw almonds
4 tbsp raw buckwheat groats
5 pitted dates, cut in half
½ tsp vanilla extract
Pinch of salt
To garnish:
Lemon zest
- Place all of the filling ingredients in a food processor and whizz until completely smooth. Chill in the refrigerator until ready to assemble.
- In a small pan over a medium heat, bring the raspberries, blueberries and brown sugar to a boil. Reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the berries have broken down and the mixture thickens. Place in the fridge for 30 minutes.
- Place all of the crumble ingredients into a food processor and pulse until the mixture resembles coarse sand. Pour into a bowl and set aside.
- To assemble, place one tablespoon of the crust into each of four glasses or jars. Spoon 1½ tablespoons of the cheesecake filling into each glass and tap down lightly to settle the filling. Add a spoon of berry topping to each jar. Repeat the layers to the top, then garnish with lemon zest and refrigerate until ready to serve.
Per serving:
556kcals, 31.6g fat (5.7g saturated), 63g carbs, 34.6g sugars, 14g protein, 7.8g fibre, 0.096g sodium