This vegan raw cheesecake is creamy, beyond delicious and a festive addition to any table.
An added benefit, it is packed with protein from the nuts, and is dairy free.
All seasons – Prep time / 25 minutes Inactive raw cook time 6-8 hours, for soaking nuts and 2-3 hours to set.
Filling
2 1/2 cups cashews
1/4 cup coconut oil
1/4 cup water, filtered
1/2 cup maple syrup
1/2 cup lemon juice, fresh
1/8 tsp sea salt
1 tbsp vanilla paste
18 cup cocoa powder, optional
Crust
1 cup pitted dates (medjool
dates if available)
2 cups raw almonds
1/16 sea salt
1/4 tsp vanilla or almond extract
1 tbsp water
Garnish
1/2 cup Cocoa nibs edible flowers, or berries
Line the bottom of a 6” spring pan with parchment paper, including around the sides.
This will make a taller, more dramatic cake.
Use a 9” spring pan for a shorter but larger cake. Both work well.
For the filling – Soak raw cashews for 8 hours or overnight in filtered or spring water. Drain, and pat dry in a single layer.
Combine all the ingredients, (except cocoa powder) in a good quality food processor and blend for 5-7 minutes. ( It takes that much time for a creamy texture. ) Do not rush this.
If you have a Vitamix, it will take about 3 minutes to become creamy.
If adding Cocoa powder, mix 1/8 cup of powder with enough warm water to make creamy. Then gently fold it into the cashew mixture by hand, to make swirls.
Crust – Put all the ingredients, except water in a food processor and pulse several times until well blended. Add 1 tbs water and mix until fully combined.
Assembly – Place the crust ingredients in the lined pan and press down until even all around.
Pour in cashew mixture and smooth with a small rubber or offset spatula. Make sure the cake is even all around. Sprinkle cake with cacao nibs in whatever decoration that pleases you.
Place the cake in the freezer for at least 2-3 hours. When removed, place edible flowers, berries, or some herbs on top . Take out 15-20 minutes before serving. Freezes well for up to a month.
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