Raw, Vegan ‘Cheesecake’ Recipe

This ‘cheesecake’ is all-natural, all-raw, all-vegan and all-delicious! I made this cake for my birthday, using simple ingredients and my basic kitchen equipment - the end result was so superb I’ve been asked to share the recipe.

I recommend making it a day before you want to eat it as the taste and texture is so much better the next day. Even people who eat regular cheesecake will be amazed at how good this one tastes!

Ingredients:

1 dry coconut

2 cups cashews

1 cup almonds

½ cup sunflower seeds

1-1½ cups dates

2-3 limes or lemons

Mangos/Apricot/Berries or other fruit for topping

Equipment:

Blender

Fine mesh cloth

Pie dish

1. Soak the nuts and seeds overnight in separate containers
2. Break open and grate the coconut
3. Taking small handfuls of the coconut in the mesh cloth, squeeze the grated coconut to produce rich coconut cream. Save the remaining dry coconut for use in the base of the cake.
4. Place almonds, 20 dates, sunflower seeds and a spalsh of the coconut cream in the blender. Blend and slowly add water as necessary for the blender to work. This mixture does not have to be extra smooth in consistency but you do want to make sure there are no big pieces of nuts.
5. Remove your mixture from the blender and stir in the dry coconut until the mixture becomes firmer. Spread this base mixture into your pie dish.
6. Wash out the blender and add the cashews, juice from your limes/lemons, the remaining dates (add according to how sweet you want it) and the remaining coconut cream. Blend until silky smooth, adding water if necessary but making sure it does not become too runny.
7. Pour this mixture on top of the base and refrigerate for a few hours or overnight
8. When ready to serve, cut thin slices of fresh fruit to decorate the top
9. Enjoy the goodness!

Raw, Vegan 'Cheesecake' - you gotta try it to believe it!

This recipe was first published in Funky Raw magazine March 2010