How to make plant-based raspberry cheesecakes


In the part of the world where I live in Byron Bay there is a temperate climate and not the extreme polarity of my hometown Melbourne’s weather. Devising a menu for health retreat that was very low sugar, no dairy and focuses on creating optimal vitality for our guests came naturally in my stride once I got the hang of what replaces what such as coconut oil can replace butter in many cases.

To my delight, raw desserts often mimic their conventional counterparts with an impressive masquerade, especially when it comes to tiramisu, which has a deceptively similar texture yet slightly lighter, nuttier taste to the ‘real thing’. Ultimately it’s all about taste and texture when it comes to imitation.

This living ‘cheesecake’ is a full flavoured little number with a creamy nut base and a deliciously tart, yet sweet raspberry finish. The hint of rosewater takes it from grassroots to restaurant sooner than you can shout ‘Mullumbimby’!

I’d love to read your comments, let me know below.

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How to make plant-based raspberry cheesecakes


  • Author: Samantha Gowing
  • Total Time: 0 hours
  • Yield: 24 1x
  • Diet: Vegan

Description

This recipe looks tricky but I promise you it’s not, so be patient as it’s truly worth it. First published on: Sep 24, 2013


Ingredients

Units Scale

For the base
1 cup almonds
1 cup Medjool dates, pitted
Pinch salt
1 tablespoon coconut oil, melted for oiling tart cases or muffin tray

For the filling

3 cups cashews, soaked for 1 hour, drained
2 teaspoons organic vanilla extract
3 lemons, juice and zest
2/3 cup coconut oil, melted
2/3 cup maple syrup
1 teaspoon organic apple cider vinegar
1 cup frozen berries
1 teaspoon rosewater*

Garnish
24 raspberries


Instructions

To make the base

  1. Combine the first three ingredients in a food processor and blend well until the mixture coarse resembles breadcrumbs.
  2. Oil a 24-hole mini muffin pan – you can use the silicone one so you can pop the cakes out with your hands, or use patty pans or fluted edge flan tins for larger cakes.
  3. Press about 1 teaspoon of base mix into each muffin hole. Press firmly to ensure a tight base.

To make the filling

  1. In a food processor, combines cashews, vanilla, coconut oil, maple and apple cider vinegar and blend until smooth.
  2. Spoon about 1 teaspoon of the cashew mix in each muffin hole. Smooth over.
  3. With the reaming mixture, add the berries and rosewater and puree until smooth.
  4. Spoon the berry rosewater mix on top of each cake to make the third and final layer.
  5. Press a raspberry into the centre of each cake and freeze for at least 1 hour before serving.

To serve

  1. Gently press the base of each muffin hole to help push the cakes out
  2. Either place on another tray and continue to freeze or serve immediately
  3. Garnish with more raspberries, if desired

Notes

*available at Middle Eastern stores

  • Prep Time: 30 mins
  • Cook Time: Chill 1 hour
  • Cuisine: Plant Based

How to make your own almond milk

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