Raw Food Magazine

Lemon Vanilla Carob Cheesecake

Prep

40min

Total

40min

Servings

8-16

Ingredients

Level

Intermediate

Prep

40min

Total

40min

Servings

8-16

Ingredients

Level

Intermediate

Recipe by:Emily von Eux

Lemon Vanilla Carob Cheesecake

Prep:40minTotal:40minServes:8-16

Ingredients

Crust

1cupoats
1/2cupshredded coconut
1/2cupwalnuts
2Tbspcoconut oil(melted)
1cupdates
1Tbspmaple syrup

Cheesecake batter

1cancoconut milk(full fat)
2Tbsplemon juice
1/4cupcoconut sugar
1Tbspmaple syrup
1/4tspsea salt
1tspvanilla powder
1/4 and 2 Tbspcupcacao butter(melted)

Carob layer

1/2cupdates
2Tbspcarob powder(heaping)
1Tbspcacao powder(optional)
1/4tspsea salt
1/4cupmelted coconut oil
coconut milk(as needed)

Directions

Crust

In blender or food processor, grind the coconut and walnuts into a rough flour. Add the rest of the ingredients and combine until a thick, moist dough is formed.
It should hold its shape when pressed between two fingers. Press into the bottom of a springform cake pan, preferably lined with parchment paper or plastic wrap. Leave in fridge.

Cake Batter

blend all ingredients until smooth. Pour over your crust and leave in fridge.

Carob Layer

Blend all ingredients until smooth, adding coconut milk as needed.
Pour over the cheesecake batter and leave in the fridge or freezer overnight. I decorated mine with my go-to baobab drizzle, along with cranberries, pistachios and almonds.

Ingredients

Crust

1cupoats
1/2cupshredded coconut
1/2cupwalnuts
2Tbspcoconut oil(melted)
1cupdates
1Tbspmaple syrup

Cheesecake batter

1cancoconut milk(full fat)
2Tbsplemon juice
1/4cupcoconut sugar
1Tbspmaple syrup
1/4tspsea salt
1tspvanilla powder
1/4 and 2 Tbspcupcacao butter(melted)

Carob layer

1/2cupdates
2Tbspcarob powder(heaping)
1Tbspcacao powder(optional)
1/4tspsea salt
1/4cupmelted coconut oil
coconut milk(as needed)

Directions

Crust

In blender or food processor, grind the coconut and walnuts into a rough flour. Add the rest of the ingredients and combine until a thick, moist dough is formed.
It should hold its shape when pressed between two fingers. Press into the bottom of a springform cake pan, preferably lined with parchment paper or plastic wrap. Leave in fridge.

Cake Batter

blend all ingredients until smooth. Pour over your crust and leave in fridge.

Carob Layer

Blend all ingredients until smooth, adding coconut milk as needed.
Pour over the cheesecake batter and leave in the fridge or freezer overnight. I decorated mine with my go-to baobab drizzle, along with cranberries, pistachios and almonds.

Directions

Crust

In blender or food processor, grind the coconut and walnuts into a rough flour. Add the rest of the ingredients and combine until a thick, moist dough is formed.
It should hold its shape when pressed between two fingers. Press into the bottom of a springform cake pan, preferably lined with parchment paper or plastic wrap. Leave in fridge.

Cake Batter

blend all ingredients until smooth. Pour over your crust and leave in fridge.

Carob Layer

Blend all ingredients until smooth, adding coconut milk as needed.
Pour over the cheesecake batter and leave in the fridge or freezer overnight. I decorated mine with my go-to baobab drizzle, along with cranberries, pistachios and almonds.

Notes