Continuing my cheeseless cheesecake theme from before Christmas – yes, it has been a while since I did some writing! – this was the third (#1, #2)recipe that I wanted to try: not only cheeseless but also raw…it is from The Awesome Green and, apart from increasing the mix for a bigger dish, it is pretty much out of the box…
The base is the simplest of the three: all you need is:
- 2 cups of dry pitted dates, soaked overnight
- 1 cup of raw almonds
Placed them in a food processor and blend them until you get a sticky mix: spread this evenly across the base of your pan – I used a 9″ spring form, lined with baking paper just in case the base needed some support when lifted out of the pan – needn’t have worried: it was sturdy as and easily popped out and on to a plate.
For the filling you need:
- 4 cups raw cashews, soaked overnight
- 2 lemons, juice only
- 1 cup of coconut milk*
- 4 tablespoons of honey
- 1 cup blueberries, fresh or frozen
Drain the cashews and place them in the food processor with the lemon juice,
coconut milk and raw honey.Process into a smooth cream.
Pour the cashew mixture in the pan on top of the crust, and spread evenly.
Because I doubled the mix for a larger pan, I made the filling in two batches. My plan was to add some blueberries to the second batch for a layered result but I my haste to get it done, I forgot to check whether the first batch had set before pouring in the second, hence the inner/outer effect you can see below…
Done properly, it would have looked quite good but adding blueberries to both batches would have been even better.
To top off the topping – as a last minute addition to the plan – I tossed some semi-frozen strawberries, raspberries and blackberries into the blender for a berry coulis to pour over the top.
Happy with the final product but next time, I think I’ll add some vanilla ice cream…
* The recipe said “...use homemade for the raw version or full fat for the vegan one...” I used homemade coconut milk (well, 3:1 coconut/almond) and I don’t see how this could upset any vegan sensibilities as all it is is coconut, almond and water…
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