Today is my husbands birthday! Happy Birthday Ben! Truth be told we’re in St. Louis today celebrating with his family but I made him a cheesecake before we left. An early gift. This weeks #SundaySupper is Unprocessed.
Unprocessed to me is ingredients as close to nature as possible. That doesn’t mean that you can’t have dessert! Maple syrup is really processed if you think about it, all that boiling down of sap but to be honest it’s not as processed as regular sugar. The rest of the sweetness in this cheesecake relies on dates.
I didn’t want something soy, so I went with cashews. When you soak them overnight they can take on a creamy texture when blended. Since I knew we were going to be indulging all weekend away, this was a great more natural treat to start the week. So in case you feel guilty but want some smooth and creamy cheesecake, think raw!
Raw Vegan Chocolate Cheesecake
- 1 cup raw almonds
- 1/2 cup walnuts or pecans
- 1 cup pitted dates
- 1/4 cup organic cacao powder
- 1 tsp pure vanilla
- 1/8 tsp salt
- 1-2 tsp water as needed
- 2 cups cashews soaked overnight in a bowl of water then strained
- 2/3 cup raw organic maple syrup
- 3/4 cup water
- 2/3 cup organic cacao powder you want raw organic cacao-the healthiest stuff. Not the junk you buy at the grocery store
- 1 Tbsp pure vanilla
- 1/8 tsp salt
- 1/3 cup melted extra virgin coconut oil
- 1/4 cup melted coconut butter
For the Crust
- Grind the almonds in a food processor. Add in the remaining ingredients and process to combine into crust.
- Press into the bottom of a 9×9 pan. Set aside.
For The Filling
- Blend all but the oil and butter until smooth and creamy in a high-speed blender.
- Add the last 2 ingredients and blend again to incorporate. The mixture is thick.
- Pour over the crust. Set in the fridge for at least 8 hours.
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