Chocolate Raspberry Cashcake
- Simple
- 1:00 h
- 9 ingredients
Another incredible BOSH! dairy-free desert recipe from heaven. 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!
Serves: 6
Ingredients
For the base
- ginger cookies - Between 15-20
- 60g ground almonds
- 120 plant-based butter melted
For the top
- 1 tsp vanilla extract
- 5 tbsp maple syrup
- 240g cashews - soaked overnight
- 120ml nut milk
- 90g cocoa powder
- raspberries - enough to decorate the top
Before you start
Food processor | Mixing bowl | Cake tin with removeable sides
Step 1
For the base
- Put the cookies, almonds and butter 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
Ingredients
- ginger cookies - Between 15-20
- 60g ground almonds
- 120 plant-based butter melted
Step 2
Make the cream
- 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
Ingredients
- 1 tsp vanilla extract
- 5 tbsp maple syrup
- 240g cashews - soaked overnight
- 120ml nut milk
- 90g cocoa powder
Step 3
To finish and serve
- Decorate the top with raspberries & pop the cake in the fridge for 2 hours
- Take out of the fridge & serve immediately!
Ingredients
- raspberries - enough to decorate the top