As I may have mentioned before, I always found raw food recipes to be rather intimidating with all the soaking, dehydrating and time consuming preparation, and have therefore hesitated to try my hand at raw desserts…Well, I don’t know what took me so long! The actual assembly of this dessert is simple & fast – all you really need to do is blend the ingredients & pop it in a dish. The only advanced preparation needed is to soak the cashews the night before, and even this isn’t completely necessary, but I would recommend it as it gives the nuts a creamier texture as well as activating the enzymes in them and making them easier to digest. Coconut Oil can be a bit pricey, but you will need it for this recipe as it is responsible for ‘setting’ the cheesecake (Coconut Oil solidifies in cold temperatures) – it’s also worth investing in to use for baking & cooking, as it is safe to heat to very high temperatures [incidentally, my Indian friends swear by using it on their hair once or twice a month!]. These ‘Cheesecakes’ are so much like the original, in texture and taste, you wouldn’t guess they are raw…Here are two variations for you to try out:
Raw Lemon Cheesecake (modified version of the one found in Ani’s Raw Food Kitchen: Easy, Delectable Living Foods Recipes)
Ingredients:
Crust
1 1/2 cups Nuts (your choice, I used a mixture of Hazelnuts, Walnuts & Cashews) or 1 cup Nut Meal (eg: Almond or Hazelnut)
1/2 tsp. Salt
1/2 cup pitted Dates (soaked in hot water for about 15 mins. to soften)
1/4 cup shredded Coconut
Filling
3 cups raw Cashews (soaked overnight, or atleast 8 hours, in filtered water) and rinsed
3/4 cup fresh Lemon Juice
3/4 cup Agave Syrup (or 1/4 tsp. Stevia powder & 1/3 cup Agave)
3/4 cup Coconut Oil (liquid form)
1 tsp. Vanilla Extract
zest of 1 Lemon (optional)
1/2 cup Water, as needed (use the soaking water from the dates)
Method:
– For the crust: Process the nuts into small pieces with the salt in a food processor. Slowly add Dates and mix well, then mix in Coconut. Press ‘dough’ into the bottom of a Cheesecake dish or pan (9-inch), and place in refrigerator until needed.
– For the filling: Blend Cashews, Lemon Juice, Agave (and Stevia, if using), Coconut Oil, and Vanilla (and Lemon Zest, if using), in your blender/food processor. Add just enough Water to blend into a smooth ‘cream’. Pour onto the crust in the dish and place in freezer for about an hour until firm. Then refrigerate until serving. (Keeps for about 5 days, if it lasts that long…)
Raw Carob (or Chocolate) Cheesecake (based on a recipe in Kristen Suzanne’s EASY Raw Vegan Desserts: Delicious & Easy Raw Food Recipes for Cookies, Pies, Cakes, Puddings, Mousses, Cobblers, Candies & Ice Creams)
Ingredients:
Crust
1 cup Almond Meal
dash of Salt
1/2 cup of pitted Dates (soaked for about 15 mins.)
1/4 cup shredded Coconut
Filling
3 cups of raw Cashews, soaked overnight (or atleast a few hours) and rinsed
1/3 cup Agave Syrup
1/4 tsp. Stevia powder or another 1/3 cup Agave
1/2 cup fresh Lemon Juice
1/4 cup Water (use soaking Water from Dates)
1 tsp. Vanilla Extract
3/4 cup Coconut Oil, liquid form
3/4 cup Carob powder, or Chocolate powder
Method:
– For the Crust & Filling: Same as with Raw Lemon Cheesecake, but adding Coconut Oil and Carob powder at the end for the filling, after blending the rest of the ingredients.
*Keep in mind that this dessert is packed with calories, albeit good ones, so take it easy…(says me, who devoured a whole Cheesecake to myself in a matter of 2 days -whoops!)