Whenever you see a dessert featured on my blog, you’ll know that we’ve had company. You see my husband, Bert is not into desserts as much as I am, so even if I were to try something new, I’d guarantee I’d have to eat it all on my own. We entertain fairly frequently, so here’s my chance to try something new each time. Here’s a dessert I’ve been wanting to try for a while. There’s many variations to a “raw” cheesecake, one that you do not bake. With the warmer weather here, who would want to turn on the oven anyway? So, I was inspired when I saw Indu’s cheesecake recipe and went about trying it. I have made truffles and other light treats before, incorporating dried fruit and nuts to get that sweet tooth fix if you know what I mean 🙂
Fruit and Nut Vegan Cheesecake
For the crust:
- 1 cup shredded coconut
- 9 dates
- 4 apricots (this was not included in the recipe)
- 2 tablespoons coconut oil melted
- Pinch of sea salt
For the Filling:
- 2 cups cashew nuts soaked overnight
- 1/3 cup coconut oil
- 1/4 cup plus 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoon coconut cream
- 2 tablespoon lemon juice
- 1/4 teaspoon sea salt
- 1 cup mixed berries
- Soak cashew nuts in warm water and let sit for at least 24 hours
- Line the bottom and sides of an 8 inch springform pan with parchment paper
- For making the crust, in a food processor blend all the crust ingredients except the shredded coconut. Then mix the shredded coconut to form a thick mixture. Press this mixture to the bottom of the pan. Freeze the pan for 30 minutes.
- Meanwhile, make the filling by blending all the filling ingredients (without adding any water) except the berries to get a thick creamy filling.
- Pour 3/4 of this filling mixture onto the pan after the base has set. Then to the rest of the filling mixture, add the berries, and blend again to get a smooth, creamy mixture. (I just added a few raspberries to get a pale pink color). Pour this over the top of the white filling layer. Place pan back in the freezer for at least 5-6 hours.
- Remove pan from freezer about 30 minutes before serving.
The guests were pretty pleased with the outcome. The soaked cashews really enhanced this cheesecake when blended and rendered it creamy and mildly sweet. The dates, apricots and coconut was a nice base for the velvety filling. The fresh and frozen fruit topped it all off pretty well. My next cheesecake will be one that features avocados, oh the possibilities 🙂 Satisfying, yet not so guilt-laden.