AuthorEden HagosYields12 ServingsCategoryNorth American
I have a huge sweet tooth and am always experimenting in the kitchen to remix my favourite desserts. I made this raw vegan cheesecake for the first time for Earth Day and honestly, I was surprised at how good it is!
The crust is made with walnuts and dates and the filling gets its richness from coconut cream. The best part about this recipe is that the flavour of the filling is completely customizable! Next time I'll add some coconut extract or some ribbons of mango curd to really kick it up a notch.
Try it this weekend!
Ingredients
Directions
Soak cashews overnight or do a quick soak for 30 minutes using boiling water.
At the same time, quick soak your pitted dates for 10-15 minutes, if needed to soften for the crust.
Pulse the walnuts/almonds into a fine meal (be careful not to pulse for too long and create a butter).
Remove from food processor and pulse drained dates.
Then add the walnut/almond meal and shredded coconut and combine them to make a sticky dough.
Pat the date-walnut/almond mixture evenly in a springform pan lined with parchment paper.
You can use your hands or the back of cup or jar to flatten the crust.
Once the crust is ready, pop it in the freezer while you prepare the filling.
Drain your cashews.
Add the cashews, coconut oil, juice of 1 lemon and coconut cream to a food
processor. Blend them until smooth.
You can customize the flavour of your filling at this point by adding vanilla extract or fresh fruit or cocoa powder to make it chocolaty.
Remove the crust from the freezer.
Pour cashew mixture into the crust and smooth it out.
Cover and freeze for at least 2 hours.
Top it with your favourite toppings like fresh berries, mango slices, and/or dairy-free whipped cream.
Enjoy!
Ingredients
Directions
Soak cashews overnight or do a quick soak for 30 minutes using boiling water.
At the same time, quick soak your pitted dates for 10-15 minutes, if needed to soften for the crust.
Pulse the walnuts/almonds into a fine meal (be careful not to pulse for too long and create a butter).
Remove from food processor and pulse drained dates.
Then add the walnut/almond meal and shredded coconut and combine them to make a sticky dough.
Pat the date-walnut/almond mixture evenly in a springform pan lined with parchment paper.
You can use your hands or the back of cup or jar to flatten the crust.
Once the crust is ready, pop it in the freezer while you prepare the filling.
Drain your cashews.
Add the cashews, coconut oil, juice of 1 lemon and coconut cream to a food
processor. Blend them until smooth.
You can customize the flavour of your filling at this point by adding vanilla extract or fresh fruit or cocoa powder to make it chocolaty.
Remove the crust from the freezer.
Pour cashew mixture into the crust and smooth it out.
Cover and freeze for at least 2 hours.
Top it with your favourite toppings like fresh berries, mango slices, and/or dairy-free whipped cream.
Enjoy!
