Vegan Cheesecake - vanilla w/ chocolate almond crust


Vegetarian, Vegan, Gluten-free, Dairy-free

Meal Type
Dessert
Author
hotforfoodblog.com
Serves
4
Preparation Time
30 minutes
Cooking Time
N/A

Ingredients

Crust

  • 1 C raw almonds (soaked at least 3 hours)
  • 1/2 C raw walnuts
  • 1/3 C shredded unsweetened coconut
  • 8 medjool dates, pitted
  • 1/4 C coconut sugar
  • 2 tbsp raw cacao powder
  • 1/4 tsp sea salt

Filling

  • 1 1/2 C raw cashews (soaked at least 3 hours)
  • 1/3 C agave nectar (or 1/2 C maple syrup for non-raw version)
  • 1/4 C lemon juice
  • 1/3 C coconut oil
  • 1/2 tsp vanilla powder (or the inside of 1 vanilla bean)

Toppings

  • 1 C fresh or frozen mixed berries
  • 2 tsp lemon juice
  • 1 tsp agave nectar

Instructions

Crust

  1. Place the almonds and walnuts in a food processor and blend them into a coarse meal.
  2. Add remaining ingredients and blend until well combined. It should come together in the food processor and stick together when you pinch it.
  3. Using your hands press the crust into an even layer into mini tart pans with removable bottoms. You can also use 1 larger tart pan with a removable bottom or a spring form pan.
  4. TIP: if you don't care about the tart being completely raw, you can put the crust in the oven (I just can't be bothered warming up the oven... but if you can) >>> you can poke a few holes in the bottom of the crust with a fork and then bake them for 8-10 minutes at 160'C. The nuts toast up nicely and it gives a yummy overall flavour to the cheesecake that might be more palatable to people who aren't accustomed to raw food and desserts. Allow the crusts to cool completely before filling them.

Filling

  1. In a high powered blender combine all the ingredients until smooth. This may take a while but you really want to get it super smooth.
  2. You'll need to stop and start the blender and stir the mixture around with a spatula or spoon in between processing.
  3. Pour the filling into the crusts just before the top edge. There is just enough filling for the 4 mini tarts so be sure to scrape every last drop out with a spatula!
  4. Place them back in the freezer for 2-4 hours to set or overnight.
  5. Before serving the cheesecake allow them to sit out at room temperature for 10 minutes.( They can keep for a while in the freezer as well and you can pop them out whenever you have unexpected guests or a lingering sweet tooth!)

Topping

  1. For an easy topping you can just thaw frozen mixed berries at room temperature while you wait for the cheesecakes to set or alternatively place fresh mixed berries.
  2. If using fresh berries, put them in a bowl with a mixture of 2 parts lemon juice and 1 part raw agave nectar and let them sit for 30 minutes until they become soft and juicy.
  3. Pour mixed berries and the juice on top of cheesecakes right before serving!

Notes

  • I found that there was an immense amount of crust, which is tasty, but when i did a double batch to make a quiche tart full of cheesecake... I really should have just doubled the filling.
  • Truthfully I have not made this in individual tart tins yet, but I will say, two very important things 1) With an shallow refrigerator dessert, ensure you have one of those tin with a removable base, I put a piece of baking paper in to line my ceramic tart tn, it all worked fine, but I have had problems before, avoid he panic, shop smart. 2) This cake is glorious! better than any actual cheesecake I ever had (ignoring that they make me sick I can still admit they can taste fabulous)
  • Cheesecake toppings are totally optional, Fuzzy doesn't like the berries on top... I think sometimes they can be a little sour and it makes him sad :(""
  • If you don't have or like fresh or frozen berries, use shaved chocolate, slivered nuts, or bananas and caramel sauce, lemon butter, anything you want... but if you do like berries, the frozen ones soften and ooze out juices to make their own pseudo sauce as they defrost... so good!