This recipe has been in the bank for a long time and I've just never divulged my secret. I keep it in my arsenal and always make it for dinner parties to wow my non-vegan friends! It totally works plus they all feel good after eating it. But recently I got to whip it up again for my first hot for food TV appearance and impressed the ladies of the social... check how that went here. It's a definite fave and now I'm sharing this little piece of vegan love with you too. Enjoy!
** makes 4 x 4 1/2" cheesecakes
chocolate almond crust ingredients:
1 C raw almonds (soaked at least 3 hours)
1/2 C raw walnuts
1/3 C shredded unsweetened coconut
8 medjool dates, pitted
1/4 C coconut sugar
1/3 C coconut oil
2 tbsp raw cacao powder
1/4 tsp sea salt
Place the almonds and walnuts in a food processor and blend them into a coarse meal. Add remaining ingredients and blend until well combined. It should come together in the food processor and stick together when you pinch it.
Using your hands press the crust into an even layer into mini tart pans with removable bottoms. You can also use 1 larger tart pan with a removable bottom or a spring form pan.
tip: if you don't care about eating a strict raw you can poke a few holes in the bottom of the crust with a fork and then bake them for 8-10 minutes at 325 F. The nuts toast up nicely and it gives a yummy overall flavour to the cheesecake that might be more palatable to people who aren't accustomed to raw food and desserts. Allow the crusts to cool completely before filling them.
vanilla cheesecake filling ingredients:
1 1/2 C raw cashews (soaked at least 3 hours)
1/3 C agave nectar (or 1/2 C maple syrup for non-raw version)
1/4 C lemon juice
1/3 C coconut oil
1/2 tsp vanilla powder (or the inside of 1 vanilla bean)
In a high powered blender combine all the ingredients until smooth. This may take a while but you really want to get it super smooth. You'll need to stop and start the blender and stir the mixture around with a spatula or spoon in between processing.
Pour the filling into the crusts just before the top edge. There is just enough filling for the 4 mini tarts so be sure to scrape every last drop out with a spatula!
Place them back in the freezer for 2-4 hours to set or overnight. Before serving the cheesecake allow them to sit out at room temperature for 10 minutes. They can keep for a while in the freezer as well and you can pop them out whenever you have unexpected guests or a lingering sweet tooth!
1 C frozen mixed berries
For an easy topping you can just thaw frozen mixed berries at room temperature while you wait for the cheesecakes to set or alternatively place fresh mixed berries in a bowl with a mixture of 2 parts lemon juice and 1 part raw agave nectar and let them sit for 30 minutes until they become soft and juicy. Pour mixed berries and the juice on top of cheesecakes right before serving!