I’m not sure why I suddenly got the urge to make a raw vegan cheesecake but I’m glad I did. It was Gareth’s birthday last week and we celebrated with this cheesecake. I was so happy when everyone wanted seconds – even Gareth who is a wheat and refined sugar man. Yay!
Back in the days when I could eat cheese I didn’t even like cheesecake. But there you go. The weather’s getting colder, I’m feeling poorly and sorry for myself and wanted a cheer up treat. And I have to admit I’m rather partial to the vegan version of cheesecake although I don’t see the point in calling it a cheesecake if there’s no cheese in it. If I had some more energy and imagination at the moment, I’d think of an alternative name.
I used to get upset at not being able to eat like everyone else but now I’m profoundly grateful for my intolerances and reduced diet. It means I’m a lot heather and I get the chance to be creative in the kitchen. Messing around in the kitchen has always been one of my favourite things to do. It’s a super fast and rewarding way to get a dose of creativity for the day.
Raw vegan desserts are simply divine. Most raw cheesecakes have dates in their crusts but I wanted to omit them as they are very high in fructose and my body has a hard time dealing with them. Coconut oil and coconut milk are not the best either but hey, a treat is supposed to be indulgent right? And I can always nap afterwards 🙂
Raw Cheesecake Recipe
Base
1/4 cup + 2 tbsp coconut oil
2 cups raw almonds/ walnuts, pecans
pinch salt
Filling
1.5 cups cashews
1/2 cup + 2tbsp coconut milk
1/3 cup melted coconut oil
1/4 cup coconut nectar / coconut sugar
juice of 1 lemon
Soak your cashews in water overnight (approx 8hours). If you don’t have that much time (or like me you’re in a hurry to do it NOW!) soak them in boiling water for an hour. Drain.
Grease a 20cm cake tin with coconut oil. Line the base with baking paper.
To make the crust:
Pour your coconut oil into a glass jug. Put the jug into the top half of a double boiler. Melt the oil on medium high heat. (You won’t need to do this in summer as it will be already melted).
While the coconut oil is melting, blend the nuts into a meal in a spice grinder or food processor.
Add 1/4 cup and 2 tbsp melted coconut oil and nuts to a bowl and mix.
Spoon the mixture into the cake tin. Press down evenly.
Pop into the freezer for 1 hour to harden.
To make the filling:
Pop the remainder of the melted coconut oil and all the other ingredients into a blender. Whizz until smooth and creamy.
Take the cake tin out of the freezer and spoon the filling on top. Smooth down.
Put in the freezer for 5-6 hours or until set.
To serve:
Take out of the freezer half an hour before serving.
