We've teamed up with The Plantbased Londoner, Megan Hallett, who has created this amazing raspberry and vanilla cheesecake recipe for us using our Vanilla Vegan Protein...
Healthy living is all about enjoying yourself. You can eat all the kale in the world, but if you’re unhappy, then you might as well be scoffing fries and chocolate bars all day everyday. Yes, you’ve heard it a thousand time before, but healthy eating is so much more than just a diet. I’ve found one of the best ways to maintain a balanced lifestyle is to incorporate healthy treats, made from whole, real ingredients. These vegan vanilla and raspberry protein-packed raw cheesecakes are the ultimate plantbased sweet treat.
Start by making the base by blitzing the cashews and pecans in a food processor until crumbly. Add in the pitted dates, almond butter, maca and sea salt and blend until a firm dough forms. Place the dough into a lined tin (I’ve found a loaf tin works well) and distribute evenly. Firmly press down so the mix is tightly packed into the base.
To make the cheesecake layer, add all of the ingredients, apart from the raspberries, into the food processor and blend until smooth (this may take a few minutes). Pour half of the mix onto the base, layer the frozen raspberries evenly before pouring over the rest of the mix. Smooth the top of the cheesecake mix with a spoon and place into the freezer for at least an hour.
Once set, slice the cheesecake into squares and decorate. I used a few frozen raspberries on top and drizzled over some melted dark chocolate. Store in the fridge until ready to serve, and enjoy!
This recipe was created by Megan Hallett, a plantbased blogger, recipe developer and nutrition coach in training from London. For more nutritious, plantbased recipes from Megan, check out her blog The Plantbased Londoner and follow her on Instagram.