Easy raw ‘cheesecake’
I made this lovely raspberry cheesecake for the monthly cafe I run at the Brighton Buddhist Centre for the Beauty of Mantra evenings. This recipe is adapted from one Karen from the Sensitive Foodie Kitchen prepared for her monthly supper clubs here at Jane’s Place. I followed the recipe below but mixed half of the raspberries with the ingredients from the ‘middle’ to create 2 separate layers. So healthy but oh, so tasty! For more information about Karen’s supper clubs please click here
For the base:
1 cup pitted dates, soaked in warm water for 10 minutes or so
1 cup almonds
For the middle:
1 1/2 cups cashew nuts soaked for at least an hour in warm water
juice of half a lemon
1/3 cup melted coconut oil
heaped1/2 cup solid coconut milk (keep at tin in the fridge)
For the topping:
Fruit of choice – I like raspberries but mango or blueberries work well. Cooked rhubarb too if you want something different!
For one big one, you’ll need a round loose bottomed tin. For small ones, muffin tins. Make the base first by blitzing the drained dates and almonds together until they are fine and stick. Spread out over the bottom of the large tin, press down to the edges to get a good overall, firm base. For smaller ones, spoon equal amounts into the muffin tins and press down firmly with the end of a small rolling pin. Place in the freezer to firm up.
Now make the middle layer. Place the soaked cashew nuts, lemon juice and melted coconut oil into the food processor. Open the tin of chilled coconut milk and scoop off the firm, thick cream from the top only – avoid the thin water underneath. Add this to the other ingredients and blend until completely smooth. You may need to scrape the mix down off the sides of the mixer bowl a few times. If it’s too thick, add a little of the thin coconut milk but be patient!
Once smooth, take the base out of the freezer and poor over the filling (for big one) or spoon filling into individual ones, and even out the top. Put back in the freezer whilst you prepare the fruit.
The fruit can either be blended smooth and stir into to the filling, or slightly mashed to release the juices and spoon over the top. The filling layer needs to be slightly chilled and firm to do this, but not so firm it can’t be mixed in. So work quickly, then remove the cheesecake(s) from the freezer, add your topping then refreeze for 2 hours until firm.
Remove from the freezer about 30 minutes before you want to serve it, gently remove from the tins before it starts to soften too much. For the large one, drizzle some additional fruit puree over the top before serving to add to the colour and presentation. These can be stored in the freezer for a couple of months, but will need slightly longer defrosting time.