Raw Vegan “Cheesecake”
Just in time for the holidays! This “cheesecake” is not only incredibly delicious but much more nutrient dense than a traditional cheesecake. Cashews and coconut oil take the place of cream cheese, sour cream and eggs, raw almonds take the place of graham crackers and dates take the place of nutritionally deficient sugar.
It’s gluten free and has less calories, fats and sugars that it’s counterpart. A must try!
1 cup raw almonds
1/4 cup raw cacao powder (optional)
pinch of sea salt
1 teaspoon vanilla
2 cups raw cashew
2 cups dates
3 cups water
3/4 cup coconut oil, melted
2 teaspoons vanilla
1/2 cup raw cacao powder (optional)
nut butter of your choice
Place all crumb crust ingredients into a food processor or a blender and pulse till it’s ground and blended together. It will be a bit sticky.
You can cut out strips of parchment paper and place in the pan to easily remove the “cheesecake” when it’s done. Or you can just skip this step and use a butter knife to loosen it.
Scoop the almond mixture into a pan. You can use an 8-inch springform pan, muffin pan, cupcake pan or a mini muffin pan.
Press crumb down to the base with a glass cup or measuring cup and/or your fingers.
Soak cashews over night. Skip this step if you have a high speed blender.
Remove seeds from the dates.
Blend all the filling ingredients until smooth and creamy. You’ll have to blend it in two or three batches
Add more water if it’s too thick. At this point taste the filling and make the necessary changes, like more cacao powder, dates or vanilla to suit your taste. If it’s too sweet for you add more cacao powder.
Once you’re happy with the filling scoop it into the pan and fill them to the top. If you like, you can add frozen berries, nut butter, caramel etc to the pan before you pour in the filling.
Freeze for about 3-4hrs until it sets.
Thaw for a few mins or enjoy immediately.