That title is a mouthful, but so spot on for the description. This recipe came out of my need to come up with a nut free vegan cheesecake for the retreat next month, and as most vegan cheesecakes are cashew and coconut oil based I had to get a little creative. My goal was minimal effort, minimal time, minimal ingredients, but amazing flavour and texture. This one is a winner – there is 5 ingredients. I kid you not, 5 ingredients for a raw cheesecake. 5!!!!!!!! (not counting water and sea salt) And it’s cheap to make!
Yeah, you’re welcome!
So here it is. This recipe is simple, it takes under an hour to prep, assemble, and set: pretty fricking amazing for a raw cheesecake.
Plus its not expensive to make like most raw desserts. It REALLY doesn’t get much better than this when it comes to raw desserts.
Ingredients for the base:
- 1/2 cup of ground linseeds (flaxseeds)
- 1/2 cup of finely desiccated coconut (blended for a couple seconds with 3 Tbsp of boiling water OR use the scraps from making coconut milk – that’s what I did it equals around a half cup and is already wet so you don’t need to add the water – multitask AND save money)
- 2 Tbsp of pure maple syrup (or raw honey for non vegans)
- 2 Tbsp of coconut butter (made from filling below)
optional: add a tsp of cinnamon
Ingredients for the filling:
- 3/4 cup of coconut milk (make your own by placing 3/4 cup of desiccated/shredded coconut in to a blender with 3 cups of water and blend for 2 minutes – then strain and use the left over pulp in the base and use remaining coconut milk in smoothies or in meals or drink on its own)
- 4 cups of desiccated/shredded coconut made in to just over 1 cup of coconut butter (reserve 2 Tbsp of the coconut butter to use in the base; opt for organic coconut so it doesn’t have preservatives)
- The juice of one lemon (around 2-3 Tbsp)
- 1/4 cup of pure maple syrup (or raw honey for non vegans)
- 4 Tbsp of baobab powder (I use this one as it has a sweet lemony flavour – depending on the brand add 1-2 Tbsp more to get a stronger tang)
- Pinch sea salt
Note: do not swap the coconut butter for coconut oil it will not work for the flavour or texture – coconut oil is simply the fat extracted whereas coconut butter is ground up to a liquid to give the flavour and texture needed (this also makes a great base to any other raw desserts, get experimenting with using coconut butter)!! Also, depending on the quality of your maple syrup the sweetness may not be strong enough, add 2 Tbsp more if needed, if using honey this will be sweet enough.
- First make your coconut milk so you can use the leftover pulp. Add 3/4 cup of shredded/desiccated coconut to a blender with 3 cups of water. Blend for 2 minutes and then strain through a fine strainer or a nut milk bag – use leftover pulp for the base.
- Add 4 cups of shredded coconut to a food processor and process to make just over 1 cup of coconut butter. Seriously, it is that simple (and cheap). It will take about 5-10 minutes if you live in a warm climate, or around 20 minutes if you live somewhere cold (like Scotland 😉 ). Be patient, scrape the sides as you go, it will turn in to coconut butter which will be melted and runny, but solidifies when it goes in the fridge/freezer. It starts like the pic above and then ends up like these below: