No Bake Vegan Cheesecake
Healthy, because
Even smarter
Nutritional values
The almonds and cashews in this recipe are not only an excellent source of protein but also contain healthy unsaturated fatty acids and vitamin E. This fat-soluble vitamin acts as an antioxidant and protects our cells from harmful free radicals. Additionally, the dates not only provide a naturally sweet taste, but they also contain many important dietary fibers and minerals.
If you prefer your cheesecake to be less sweet, you can reduce the amount of agave syrup the recipe requires or leave out the sweetener altogether. Alternatively, you can use maple syrup, which adds a slightly caramel-like taste to the cheesecake.
(Percentage of daily recommendation)
| Calorie | 3,305 cal. | (157 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 206 g | (178 %) | ||
| Carbohydrates | 288 g | (192 %) | ||
| Sugar added | 63 g | (252 %) | ||
| Roughage | 32.8 g | (109 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 35.3 mg | (294 %) | ||
| Vitamin K | 35.3 μg | (59 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 194 μg | (65 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 30.8 μg | (68 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 4,060 mg | (102 %) | ||
| Calcium | 352 mg | (35 %) | ||
| Magnesium | 825 mg | (275 %) | ||
| Iron | 22.4 mg | (149 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 13.7 mg | (171 %) | ||
| Saturated fatty acids | 83.4 g | |||
| Uric acid | 262 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 284 g |
Ingredients
- Ingredients
- 7 ozs Cashews
- 4 ½ ozs almonds
- 4 Tbsps dried Date (pitted)
- salt
- 4 Tbsps Coconut oil
- 5 Tbsps lemon juice
- 2 ozs Agave syrup
- ½ Vanilla bean (slit)
- 7 ozs Red Currants (or raspberries)
- 2 Tbsps Shredded coconut
Preparation steps
Soak cashews overnight in water. Puree almonds with dates, 1 pinch of salt and 1 tablespoon of water in a blender. Line the bottom of springform pan with parchment paper and spread almond puree on it, press firmly.
Drain cashews and place in a blender. Heat coconut oil slightly until it becomes liquid. Add together lemon juice, agave syrup, 3 Tablespoons water, vanilla seeds, and 1 pinch of salt to cashews in a blender and puree until creamy. Spread on top of the almond base and refrigerate for 4 hours.
Rinse and pat dry currants just before serving. Remove cake from the pan and transfer to a plate. Sprinkle with grated coconut and currants. Serve.
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