It’s pretty easy to make; no cooking or baking required; you’ll only need a food processor and a blender, as well as a springform pan. I don’t know if you have ever made a raw dessert but they are generally pretty simple!
To make the “cheesecake”, you will need cashews and you will need to soak them for an hour or two before blending them. This process will remove the enzymes inhibitors and facilitate blending.
All the ingredients in this dessert are raw and organic, besides the maple syrup, which isn’t raw but still used in raw food cuisine as it’s a very natural sweetener. Agave is commonly used in raw dessert but it’s not a sweetener that I recommend using as it’s highly refined and processed, and high in fructose.
I used raw cacao powder, as it’s high quality and full of antioxidants and minerals. If you don’t have access to raw cacao powder, just make sure to get a good quality cacao powder. Avoid cocoa powder, which is different; it contains sugar.
I garnished the cake with cacao powder and added a little cacao nibs in the middle, but feel free to use whatever you like. Candied orange zest would be very nice as well.
I hope you enjoy this all natural, raw, vegan, healthy cheesecake!
And I wish you a lovely, romantic Valentine’s Day!
- 2 cups almonds
- 1 cup dates, pitted
- ¼ tsp celtic sea salt
- 3 cups cashews, soaked for about 2 hours
- ¾ cup fresh orange juice
- ⅔ cup pure maple syrup
- ½ cup coconut oil
- ¼ cup raw cacao powder
- 2 tsp pure vanilla extract
- 1 tsp orange extract
- ¼ tsp celtic sea salt
- Shaved chocolate, cacao powder, candied orange zest, optional
- Line parchment paper or a little coconut oil at the bottom of a springform pan. Set aside.
- Make the crust: In a food processor, combine all ingredients together and process for about a minutes or until ingredients are all combined. When you touch it and press it between your fingers, the crust should stick together. Add the crust on the bottom of the pan, spread heavenly and press with your hands so that you get a firm crust. Set aside.
- Make the filling: Drain and rinse the cashews under running water. Add cashews to blender, as well as remaining ingredients. Add coconut oil at the end, just before blending. Blend until nice and smooth. You can add a little water or more orange juice if needed.
- Pour the filling on the crust and shake the pan to level it up.
- Put cheesecake into refrigerator and allow it to set for several hours, or until set.
- Garnish if you like.
- Slice, serve and enjoy!