I have absolutely been craving something creamy, chocolate-y, and satisfyingly rich over these last couple days. When you're in one of those moods, the only thing to do is to make cheesecake.
This recipe is raw only because there is absolutely no reason to bake it, not because raw is better. The cheesecake layer is made entirely from cashew nuts that have been soaked into submission. This process helps eliminate the phytic acid that surrounds the cashew nut and can unfortunately cause digestive disrupt in humans. Don't be alarmed though, there is little (if any) phytic acid in the cheesecake layer after the soaking process.
If truth be told, I didn't make this for any special occasion, it was entirely for my own satisfaction. I kept it in the fridge for a week as Luke and I nibbled away on it for snacks. I hope you enjoy it as much as we did!
Makes 12 slices
1/3 cup raw cashew nuts
2/3 cup raw almonds
1/2 cup desiccated coconut
1/3 cup raisins
1 tsp cinnamon
3 Tbsp coconut oil, melted
1 cup cashews, soaked for 2 hours and drained
4 Tbsp rice malt syrup
juice of 1/2 juicy lemon
5 Tbsp cacao powder
1/2 cup coconut cream
1/2 cup coconut oil, melted
- Place almonds and cashews in a food processor and pulse until they are roughly chopped.
- Add the coconut, raisins, salt and cinnamon. Pulse until well incorporated.
- Pour over the melted coconut oil and pulse for 1 minute, until the mixture sticks together when pressed between your fingers.
- Pour mixture into a lined loaf tin. Press firmly with the back of a spoon, making sure the base is level.
- Place in the freezer and prepare the cheesecake topping.
- Place all ingredients in a smoothie maker, keeping the coconut oil till last to make sure it doesn't solidify.
- When all ingredients are in the processor, blitz until smooth and there are hardly any white bits.
- Pour over the base. Shake the loaf tin back and forth on the bench to make sure the mixture gets into the corners of the tin and becomes level.
- Place back in the freezer until set, then slice into 12 slices.
- Keep in the ridge for two weeks or in the freezer for 1 month.
Feed, nourish, value yourself.