The following is a post from Peter’s wife, Katrina.
Hello Dear Friends!
Well, the blackberries are growing like crazy here on the farm and I wanted to make something really special with them. I do love eating them plain, right off the bush when they’re still warm from the sun. But, I thought it would be fun to do something a little more extravagant. And that’s when I decided they would be perfect in a raw vegan cheesecake. I was not disappointed and I’m thrilled to share this recipe with you. So, here goes:
2 cups soaked almonds (drain water)
4 soaked and pitted medjool dates (use 1 cup water and save the water)
¼ coconut flakes
1 tbsp. coconut oil
3 cups soaked cashews (drain water)
3 tbsp fresh lemon juice
Zest of one organic lemon
½ cup coconut oil
1 cup water from soaked dates
1 tsp raw vanilla powder
3 tbsp maple syrup or agave
½ cup blackberries
½ mango flesh
½ cup of cake filling
Slices from ½ mango
½ cup blackberries
1. Soak almonds and cashews in separate bowls overnight or at least 6 hours. Drain.
2. Soak pitted medjool dates in one cup water for at least four hours and retain the water.
3. With a paper towel or your fingers, rub 1 tbsp coconut oil onto the sides and bottom of a 9” glass or ceramic pie plate.
4. Sprinkle the coconut flakes onto the oiled pie plate until the entire bottom and sides are evenly covered. You can tap the plate to get the flakes into all the nooks and crannies.
5. Put the drained almonds and dates into a food processor and pulse until you have you have a well-blended mixture. It should still have some texture so don’t over process.
6. Place the almond date crust mixture on the bottom of the pie plate and gently work it with your fingers across the bottom and up the sides. Try to get it into an even layer with no “holes.” This mixture is very forgiving so if you have a little too much on one side you can take it off and move it where needed.
7. Once you have the crust evenly lining your pie plate, place it in the freezer while you prepare the filling.
8. Place the soaked and drained cashews, lemon juice, coconut oil, 1 cup water from soaked dates, vanilla powder, and maple syrup or agave into a blender. Blend thoroughly until the mixture is smooth and creamy.
9. Once the filling is blended, add the lemon zest and fold in by hand. (Don’t use the blender.) Lemon zest can change the entire experience and taste of your cheesecake, so don’t skip this step.
10. Take ½ cup filling and put it off to the side.
11. Remove crust from freezer and pour the filling into the crust. If it is uneven, gently rotate the edges of the pan between the palms of your hand on a flat surface until the filling smooths out and becomes even.
12. Place the crust with filling back in the freezer for about one hour.
13. In the meantime, take the ½ cup filling, ½ cup blackberries and ½ mango and put them into the food processor. Process this mixture until smooth and creamy.
14. Prepare your garnish. Slice the ½ mango into even strips and select the prettiest blackberries for the top of the cake.
15. Take the crust and filling out of the freezer and make sure it is quite firm to the touch. Place the mango slices around the outside edge against the crust and them a row of blackberries next to that. (see photo.)
16. Gently pour the topping in the center and again work the pan between your palms until it evens out. You can place a few blackberries in the center for an extra added touch. I also had a little extra lemon zest that I sprinkled around the edges, as you can see in the picture.
17. Place your beautiful cheesecake into the freezer for another one to two hours.
18. Once your cake has properly “set,” your knife should come out clean as you cut your slices. You can determine if it needs to be in the freezer a bit longer or if you need to let it thaw for a few minutes. I personally keep the cheesecake in the freezer until I’m ready to cut a slice and take it out about 20-30 minutes before I’m going to cut. You can also run your knife under hot water to help it cut more easily.
So there you have a delicious raw vegan cheesecake recipe. Please be aware that this is not a low calorie dessert. But, I think it’s worth a little extra time in the gym. How about you?
And, when you make your cheesecake please save a piece for me. Or at least let me know how it turned out in the comments below.