Fake Bake : Raw Vegan Cheesecake

I am certainly no masterchef in the kitchen, but since moving to the Gold Coast, I have been trying a few new recipes and cooking a lot more – and I am loving it!

The Raw Truth is a new blog I have discovered, and love to read, and they just posted this recipe a few weeks ago, and I though I would give it a whirl. While the pictures appealed to me, so did the option of no baking – a method somewhat foreign to my logic when ‘baking’ a cake.

It only took me one attempt (pretty good for me!) and I can tell you, it tasted mighty fine. The flavours are delicious, the method a breeze and the result took me by surprise – Just how I like it!

A few tips though, ensure you get the pips out of the dates. They’re rock hard and you may break your teeth if you find them half way through your slice (my bad!). Blending the middle layer until thick and almost creamy is a GREAT idea. This is the layer usually smooth and creamy in texture, so be sure to play to those guide lines. DO use baking paper also, instead of an oil in your cake tray – easy to slide off afterwards anyway!

And now, to get started. Good luck! Take a look below at The Raw Truth’s Raw Vegan Cheesecake Recipe:

CRUST INGREDIENTS:

1 1/2 cups macadamia nuts

1/4 cup dried, unsweetened coconut

1/2 cup dates

1 pinch sea salt

MIDDLE INGREDIENTS:

3 cups cashews (I used 1.5 cups cashews and 1.5 cups almonds -I didn’t buy enough.. still good though!)

3/4 cup lemon juice

3/4 cup raw honey or rice maple syrup

3/4 cup coconut oil

1 tablespoon vanilla extract

1/4 cup of water

TOPPING INGREDIENTS:

2 cups frozen strawberries (you can also use raspberries if you prefer)

1/2 cup dates

1 tsp water

METHOD:

Pop the macadamia nuts, salt and dates into your blender. Blend until well processed but still airy. Lucky me, I have a Thermomix – works a treat! I had the settings on 10-15 seconds, at speed 6. Amazing!

Grab our your pan and sprinkle the coconut flakes on the bottom. This will make up your first layer. This will make it easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan.


Next, you are going to press the mixture down into the pan to form the crust. Make sure to press it down firmly. I used a small round flat bowl to press, and it worked a treat!


Put all the middle filling ingredients into your blender and blend, blend, blend! You may need to add a touch of water to facilitate the blending. But not too much! We don’t want it runny.


Pour mixture on top of crust. Pop the above in freezer for 1 hour so the mixtures become firm.

Grab your strawberries (raspberries) and dates and pop into blender. Blend until smooth. TRT found they needed to add a tsp of water to get the right consistency as strawberries were very frozen. You may or may not need to do this! Pour this mixture on top of the crust/middle filling (which you taken out of the freezer).

Pop the raw cheesecake back in freezer and freeze until nice and firm. Freezing can take up to 4 hours or so. Once it is nice and hard, take it out of the freezer and put into the fridge ready to serve. Serve this Raw Cheesecake to non-raw lovers and see how much they love it! 

Did you try it? Let me know your thoughts, or how we can improve the recipe. Healthy, easy and great for an all-day snack. Enjoy!

You can find more of this deliciousness (and much more!) on The Raw Truth websitex.

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