Well HELLO there pretty.
Slowly getting into this vegan baking thing – so far things are looking great. Never been a huge baker before (gimme savoury food all day please) but since becoming vegan it’s kind of a challenge to make tasty creations without your typical egg/cheese/dairy heavy ingredients. Oh yes, it can be done.
Today’s little number is a cheesecake that’s actually quite good for you. I know, right?! And it’s raw. RAW. You can’t be having a raw cake with eggs now, can you? No.
I adapted the recipe from Secret Squirrel’s blog post (hers looks MUCH nicer than mine!) and included some kiwifruit to add a bit of greenery. Tastes delicious and looks impressive enough to show off to your friends/family/Instagram followers.
Feel free to add toppings other than figs or kiwifruit to this to mix it up. It will still taste amazing with berries, other fruits or even… Oreos.
Walnut Fig Base
1/2 cup chopped walnuts
1/4 cup almonds
2 Tbsp desiccated coconut
2 Tbsp ground flaxseeds
1/2 cup dried figs
1/2 cup medjool dates (pitted)
1/2 Tbsp water
1/2 Tsp cinnamon
Vanilla Coconut Cashew Cream
1/2 cup cashews (soaked in water overnight)
1/2 cup coconut milk
1/2 cup desiccated coconut
2 Tbsp agave syrup
1/2 tsp vanilla bean paste
Fresh fig and/or kiwifruit slices to decorate
For the walnut fig base, add all ingredients into a food processor/blender and process until combined. You may have to keep stopping, mixing with a fork, and start processing/blending again to get it all combined, but be persistent!
No need to overprocess though, a few chunky bits of nuts or fig add texture
Use cling film to line a 10cm x 20cm baking dish
Transfer the combined base ingredients to the baking dish and press down firmly with the back of a spoon, ensuring the base is level and flat on top
Place in the freezer to set
In the meantime, add the drained cashews, coconut milk, agave syrup and vanilla bean paste to your food processor and blend until smooth. This might take a few minutes, but keep going until it reaches a creamy, smooth consistency. It’s worth it!
Add the desiccated coconut and blend for a few seconds until just combined
Remove the walnut fig base from the freezer and spoon the cashew cream on top. Use a spatula to spread the cream out to cover the base entirely. Carefully tap the baking dish on your counter top to remove any bubbles from the mix
Return to the freezer and allow at least two hours to set
Remove from the freezer 15 minutes before you need to serve, so the cream can soften
Add your slices of figs/kiwifruit and carefully cut into slices
Makes enough slices for around six people
Time to make – 10 minutes for the base, 10 minutes to make the cream and assemble, 2 hours to set = 2 hours 20 minutes
On a scale of easy (1) to pull your hair out difficult (5) = 4. It can be fiddly getting the base mixed just right, plus assembling and getting the top decorations just right
#nowplaying The Strokes – OBLIVIOUS