Cheesecake. Who doesn’t love it? I do! And lately I have been seeing them everywhere on the internet, and not only the classic version with tons of cream cheese, but also raw, vegan versions. For example Suus’ (Food Bandits) version with macadamia nuts and caramel (here), or a version with lemon, lime and coconut by Emily of This Rawsome Vegan Life (here). All the recipes I found online got me very interested, but also a bit suspicious, maybe even skeptical, maybe. I didn’t know what to think of the soaked nuts as a replacement for cream cheese. But, as some of you might know, I’m extremely curious, so I just HAD to make my own healthy cheesecake (adapted from the Minimalist Baker’s easy vegan cheesecake) and decided to use some things I had left.
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(No) cheesecake with dried plums, coconut and vanilla (yields 2 mini cheesecakes)
THIS IS WHAT YOU NEED
For the crust
– 50 gr raw almonds
– 130 gr dried plums (prunes)
– pinch of salt
For the filling
– 250 gr raw cashew nuts (soaked in water for 4-6 hours, then drained)
– 70 gr coconut oil (melted) + 5 gr extra for greasing
– 50 gr coconut cream (melted)
– 120 mL coconut milk
– 1 vanilla pod (only the marrow)
– 2 tbsp agave syrup (or rubble the amount if you like it very sweet)
– a fresh plum
– shredded coconut
– 2 mini (springform) baking pans
– foodprocessor or (hand) blender
– medium bowl
THIS IS WHAT YOU HAVE TO DO
1. Soak the raw cashew nuts in water for 4-6 hours or overnight.
2. Process the almonds and salt until you have couscous sized grains. Remove and set aside.
3. Process the dried plums until you have small pieces, add the almonds and process until a loose ‘dough’ forms.
4. Grease the baking pans with coconut oil and add half of the dried plum and almond mixture to each baking pans. Press it down with the back of a spoon. If the mixture is too sticky, separate the crust and spoon with some baking paper. Put them in the fridge.
5. Add the soaked and drained cashew nuts to either the food processor, blender or medium bowl and process until it’s very, very smooth. Like cream cheese (really!?).
6. Add the melted coconut oil, coconut cream, coconut milk, agave syrup, and vanilla to the cashew cream and mix well.
7. Divide the cashew based filling among the two baking pans and set to firm in the fridge for at least 4 hours.
8. Decorate with fresh plums and/or shredded coconut just before serving. Enjoy!