Better Than Cheesecake

I recently wrote about the delectable food we enjoyed on World Vegan Day. I have promised to post recipes to those who attended and my blog readers so here is the first recipe off the ranks – the raw vegan cheesecake! This scrummy delight was very well received by all and tastes every bit as good as it looks! My sincere thanks to Leisa Wheeler (and master chef Jo!) from Embracing Health for sharing this amazing recipe with me and teaching me how to prepare it – I was so pleased it turned out so well and can honestly say – it’s a “piece of cake” to make!

BETTER THAN CHEESECAKE:

image003

A raw nutty dessert that you would swear is a cheesecake! Makes 24 slivers

Ingredients;

Base:

2 cups macadamia nuts

1 cup dates

Sprinkle of desiccated coconut

I prefer a thicker crust so I threw in an extra handful of nuts and dates.

Cheesecake:

3 cups chopped cashews, soaked at least 1 hour (I soaked for 2 hours and found this turned out better)

1 cup lemon juice

3/4 cup raw honey or agave nectar

3/4 cup coconut oil

1 teaspoon vanilla

½ teaspoon sea salt

Raspberry Sauce:

1 bag frozen raspberries

½ cup dates

Method:

To make the crust, process the macadamia nuts and dates in the food processor.

Sprinkle dried coconut onto the bottom of an 8 or 9 inch spring form pan. Press crust onto the coconut. This will prevent it from sticking. Build the crust up the sides of the pan.

To make the cheese, blend the cashews, lemon, agave, gently warmed coconut oil*, vanilla, and sea salt (if using). Blend until smooth and adjust to taste. (I added more salt and a tad more vanilla to achieve results on WVD – if flavor not quite right, just add a little of each and re-taste till you’re happy)

* Coconut Oil is usually solid at room temp so you need to gently melt this down to a liquid by placing ¾ measuring cup of oil into a bowl of hot water, or similar.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on the table.

Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator.

To make raspberry sauce, process raspberries and dates in a food processor until well blended. (do not use a blender for this or the raspberry seeds will become like sand.) I added some water (1/2 a cup?) to my sauce to give it more of a pourable consistency – I also added a few more dates. Please make sure you process the lot very well to break down those raspberry seeds.

5 Comments

  1. Oh Wow.. Loved it including my guests. This recipe was suggested to me, and i gave it a go, and very glad i did. It’s amazing how such basic raw ingrediants can make such a flavour packed after dinner treat. Thanks

    Like

    Reply

    1. animalactionist 25 Mar, 2010 at 2:55 pm

      So glad you and your guests liked this one Janis :). It certainly is a favourite in our house too! Thanks for leaving your feedback. 🙂

      Like

      Reply

  2. This is one seriously kick ass vegan not-cheesecake! Cheers Marz!

    Like

    Reply

    1. animalactionist 21 Apr, 2010 at 2:06 pm

      The humble cashew is an extraordinary thing!

      Like

      Reply

  3. Raw cheesecake is the bomb!

    Like

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s