I have been meddling around for the last couple of years with raw desserts and such like. I confess I have no desire whatsoever to go on a raw vegan diet, I love my cooked food and know I would just miss it far too much. BUT, that said, I am a believer in the old adage ‘Variety is the Spice of Life’ – and I do love aspects of raw food, in particular raw desserts, dips, and sauces (which I marginally heat up). However, I don’t like cold soups, or other food that in my mind, and out of personal preference, I couldn’t stomach cold, such as pizza. But that is not what this is all about. This is about embracing aspects of raw vegan recipes with some adjustments that suit my palette. This summer it’s going to be a combo of dishes, mostly healthy, all vegan, a few naughty ones (always) – and all about feasting on, and embracing, what Mother Nature has to offer us. Intended for our culinary pleasure, and to infuse our senses with a huge sense of well-being. That is the entire ethos of Mouthwatering Vegan.
This amazing cheesecake, with it’s two-layered filling, is simply beyond delicious – a sensational and wonderful dessert for spring or summer, with the most decadent of base. Raw desserts tend to be quite rich, so I prefer to make mine in small quantities. You will enjoy this thoroughly, especially if you miss carrot cake, but don’t want the hassle of baking, and prefer a healthier treat. Unique & Fabulous – Enjoy and let me know how yours goes !
Note :- I like my crust/base thick, and it really works with this recipe, if you prefer yours otherwise adjust accordingly.
INGREDIENTS FOR THE BASE
1 medium sized sweet carrot, finely grated, or if you have a high-speed processor, use that with the rest of the ingredients to follow
1 Tbsp oats
1 Tbsp sultanas
3 medjool dried dates (rinse in warm water to hydrate a little)
the zest of ½ an orange or lemon
¼ tsp ground cinnamon
- Use a 4 inch springform pan (order from here in the US, or here in the UK), and grease it thoroughly with coconut oil.
- Meanwhile, first process the dates in your food processor, followed by the other dried ingredients, until you have a thick crumb base.
- Then add the coconut oil, and pulse until it a ball is formed. Do NOT over process- you should still be able to see pieces of nut, carrot, oats and seeds – this is important.
- Now, with clean hands, press this mixture into the bottom of the tin. You will have more than enough for a nice thick base (eat the rest if there is a little extra – it’s good for you !). Now place the base in the freezer while you make the fillings.
INGREDIENTS FOR FILLING NO. 1
3½ oz (100g) pre-soaked cashew nuts, drained
2 Tbsp (30 mL) lemon juice
3 Tbsp (45 mL) water (you may need a tiny bit more)
- Process the above until thick and very smooth. This somewhat depends on the processor you have – if it is a high-speed one, you will get excellent results, if not, you will have to spend more time processing. It is important that it breaks down into the consistency of a very thick cream. My Vitamix (here is the UK link) is probably more important to me than my cooker !
- Now remove the cheesecake base from the freezer, spoon this layer of filling gently onto it, and flatten with a spatula. Then place it back in the freezer.
INGREDIENTS FOR FILLING NO. 2
1¾ oz (50g) raw almonds
2 small to medium sized sweet carrots, roughly chopped
3 Tbsp (45 mL) water, though you may need a little more)
- Process these ingredients until totally thick, smooth and creamy – taste for sweet personal preference. Once it’s smooth, remove the single filling cheesecake from the freezer, and spoon this last cream layer on top.
- Garnish with shredded/desiccated coconut, and coconut sugar. Place in the freezer for half an hour, then place in the refrigerator for 3 to 4 hours before serving.
- Enjoy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010