My very first recipe post at HK was a Raw Vegan Cheesecake. Recently I've had a bit of a hiatus from posting due to a number of factors - completing my nutrition course, a move across country (Hello Portland!), a trip to Haiti to visit our adoptive daughter (our first meeting!!!), purchasing a home (you get the picture) - I thought it might be nice to revisit my original recipe and tweak it a bit. This also speaks to what I love about recipe creation; total freedom to evolve (both on and off the plate), which on some level might be the point of life - growth and transformation.
Ok, now back to the recipe. Cashew-based cheesecakes are no longer the trending dessert, but if you've never had one, it's time to add it to your list. These cakes are filling and perfect for any occasion, especially for those days when you are craving something sweet but don't want to be too bad. Actually one slice could constitute a complete meal, as it contains complex carbs, healthy fats and protein. So in this case you can have your cake and eat it too! Andy (my hubby) can tell you I've been known to eat a slice or two for breakfast. Why not?
And don't forget cashews are considered the happy nut. They are one of the highest natural sources of tryptophan, the precursor for the production of serotonin (aka the feel good hormone) in the brain. Now bring on that bite of sunshine!
(If I could play music with my posts, I would choose this song to accompany this one.)
6 to 8 Medjool dates pitted
1/2 cup coconut flakes raw or toasted
2 tablespoons sesame seeds, hemp seeds or raw cacao nibs (choose your flavor)
pinch of sea salt
filling ingredients
3 cups cashews (soaked a minimum of 4 hours)
2/3 cup lemon juice (the juice from 3 to 4 lemons)
1/3 cup coconut oil
1/4 cup cold water
3 tablespoons honey, maple syrup or other sweetener of choice
1 teaspoon raw vanilla bean powder or 2 teaspoons vanilla extract
1/4 teaspoon freshly grated nutmeg
the zest from one lemon
pinch of sea salt
Place all of the crust ingredients into a food processor and blend until it becomes nice and crumbly. Note - you'll know it's the right consistency if you press some of the mixture between your fingers and it holds together, if not add more dates.
Remove the mixture and press it into a 9" x 13" baking dish or a springform pan (this is the one I used, but you could really use any size). To make a mini cheesecake, halve the recipe and use a 6" x 3" springform pan. Note - it works best if you wet your fingertips before pressing the mixture into the dish. Keep rewetting your fingers if the crust starts to stick too much.
Add all off the filling ingredients into a high-speed blender and blend on high until the mixture is smooth and creamy.
Pour this mixture on top of the crust and smooth out with a spatula. Place the cheesecake in the freezer and let it firm up for a minimum of 2 hours.
Remove from the freezer and set out at room temperature up to one hour before you are ready to serve or place in the refrigerator 2 hours before serving to thaw a bit.
This cheesecake will keep in the refrigerator up to 1 week, but if you would like it to last longer, store it in the freezer in an airtight container for up to 6 months. I also suggest cutting it into slices before freezing, so you can thaw single (or double!) servings to savor on those cloudy days when you need a boost in your mood.
C is for the Calories that I exonerate
H is for the Happiness I embrace
E is for Each slice that adorns my dinner plate
E is for Every indulgence of its taste
S is for magnificent Satisfaction
E (when I don't share) is for the Envious reaction
C is for Confiscating the very last piece
A is the grade I give this Amazing feast
K is for the Kismet of this phenomenon
E is for Empty (sigh) when my slice is gone
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