Raw desserts are so hot right now! I’ve been sceptical about how much flavour they have, but recently there’s a local raw dessert bar that’s opened near me and I’ve been blown away by how yummy they are. And bonus – you don’t have that post sugar energy dive that’s so common with desserts and cakes. I’ve been playing around with a few ingredient combos and I’m going to do this some more, but I just had to get this one out to you cos it’s such a hot Summer in Australia right now and this is a great alternative to cooling down with ice cream.
This recipe has a very mild taste, so it’s perfect if you don’t like strong flavours, and it’s a great base to add all sorts of flavours to as well. I’ve used a strawberry sauce here which is delicious. I’ve also tried drizzling it with a little maple syrup which is also yummy. Next time I make it I’m going to puree some berries and swirl it through the whole cheesecake – can’t wait!
This dessert is packed with essential minerals such as magnesium, zinc, iron and manganese plus Vitamin E and folate.
This is super quick to make (in case you’re put off by the timings in the recipe below), you just need to remember to soak the cashews in advance. This raw cheesecake takes less than 15 minutes to make, and then you just pop it in the freezer to set for a couple of hours. You can choose to thaw the cheesecake for 10-15 minutes before you eat it, or have it frozen – it’s all good.
Even though this isn’t loaded with sugar, it’s still high in calories and should still be seen as a treat, not a free-for-all! I warn you though – it’s pretty awesome!
- 1 cup raw almonds
- ¼ cup fresh medjool dates, pitted
- ⅛ tsp vanilla extract
- 2 cups raw cashews, soaked for at least 1 hour in flitered water
- ½ cup filtered water
- ½ cup organic honey or rice malt syrup (for vegan or low fructose option)
- ¼ cup fresh lemon juice
- 1.5 tsp vanilla extract
- 90mL melted coconut oil (1/4 cup + 2 tblsp)
- Strawberry Sauce
- I cup frozen strawberries (I froze fresh strawberries and then thawed them. This makes the sauce 'softer' than just pureeing fresh strawberries, go figure!
- Place the ingredients for the crust in a food processor and pulse it until it's crumbly. If the mixture doesn't stick when you press it with your fingers, then add some filtered water (only 1 tblsp at a time) and pulse until the mixture sticks.
- Press the mixture into the bottom of a 15-17 cm springform pan or even into a muffin pan for individual cakes. I find it doesn't stick even without oil or baking paper.
- Set this aside.
- For the cheesecake filling, rinse the soaked cashews thoroughly and place all of the ingredients except the coconut oil into a high powered blender. Blend for about 30-40 seconds and then scrape down the sides and blend again until it has a beautifully creamy texture.
- Add the coconut oil and blend briefly, just to combine.
- Here's where you can get creative. You can pour this mixture into your pan on top of your crust and have a elegant and subtle lemon flavour. If you'd like to add different flavours, you can stir through some pureed strawberries, blueberries or whatever, or you can use them as a sauce when you serve.
- Place the cheesecake in the freezer to set for a few hours. Cut into small portions to serve.
- For the strawberry sauce, take your frozen strawberries and thaw them in the fridge, then puree them in the blender. That's it, it's really lovely and light too.