Classic Raw Vanilla Cheesecake
Lately I’ve really been loving spending time in the kitchen. As I’ve said before it’s one of my main outlets for creativity, and I love the process of creating a recipe, decorating it and then photographing it. Over the years I’ve done a lot of trying and failing, learning what works and what doesn’t when it comes to raw food preparation. Im having a lot of fun combining different flavours and ingredients, which has lead to many exciting recipes. Still, there’s something so beautiful about those simple and basic recipes, and these are the ones I always go back to. Yesterday I made this mini vanilla “cheesecake” and it reminded me of how simple yet delicious food really can be. A handful of whole plant ingredients really can be transformed into a little miracle.
Ingredients (makes one small cake, served about 2-3 people)
1/2 cup almonds OR 3 tbsp crunchy almond butter (roasted is nice, though the cake won’t be 100% raw if you use that)
6-7 soft, pitted medjool dates
1/8 tsp sea salt
1 cup raw cashews (soaked for a few hours)
1/3 cup melted coconut oil
1/3 cup liquid sweetener ( maple syrup or agave works well)
1/2 cup plant based milk (I like almond or coconut)
juice of half a lemon
2/3 tsp pure vanilla powder
pinch of sea salt
1. Place all ingredients for the crust in a food processor. Pulse until everything is broken down and sticks together. Press the dough out into a small lined cake tin and set aside.
2. To make the cheesecake layer, simply blend all ingredients in a high-speed blender until smooth.
3. Spread the batter over the crust and place in the freezer for at least 2-3 hours.
4. Remove the cake from the tin while it’s still frozen. Let it defrost for at least 20 minutes in room temperate before serving, or in the refrigerator for a few hours until completely soft.
Decorate with fresh berries, fruits, chopped nuts, flowers etc. The cake should be stored in the refrigerator or freezer, and will last 3-4 days in the refrigerator, or up to a month in the freezer.