Raw vegan cheesecake... That could either sound exciting to you, or incredibly boring. To me, its exciting. I love unique, "healthier" desserts, and this one did not disappoint.
This took a lot of trail and error. First I made something similar, but it was a raw, vegan, peach cream pie. It was horrible. The texture was disgusting, the flavor was bland. I ended up throwing some of it away and pawning off the rest to a friend who I know doesn't like food to go to waste. Then I tried a strawberry pie version, blending it a bit more to get a better texture, and it was pretty good. But it was too liquidity, it didn't hold shape, it kind of melted on the plate.
Since then I think I've found a key ingredient to make it hold shape (coconut oil), and something to better the taste (lemon). Its been a long time since I've had cheesecake, but I would say that it actually tastes cheesecake-ish. It's pretty healthy, since its mainly nut based. That means its probably pretty fattening, but good fats.
Raw Vegan Cheesecake
- 2 Cups raw pecans
- 4-6 Dates (pitted and soaked with cashews)
- Coconut flakes
- 3 Cups Soaked Cashews (Soak a least an hour)
- ¾ Cup Lemon Juice with pulp
- ¾ Cup Raw Agave Nectar (Honey can be used as a substitute)
- ¾ Cup Raw Coconut Oil (melted, emerge container in hot water)
- ¼ ts pure vanilla extract
Your favorite fruit - frozen and fresh.
Sprinkle coconut on the bottom of an 8" dish.
In a food processor blend pecans and dates until crumbly and sticky, to form a crust. Gently press the crust into the pan.
Next, blend (in a high powered blender) all the "cheese" ingredients until smooth & creamy. Pour "cheese" evenly over crust and place in freezer for at least 2-3 hours.
Next, prepare topping by blending a bag of frozen fruit until spreadable or chopping fresh fruit. Add a little agave to sweeten if you want.
Defrost cheesecake in refrigerator an hour before serving. Garnish with topping and serve.
Adapted from couple different recipes.