5 INGREDIENT NUT FREE, OIL FREE, CLEAN, VEGAN + PALEO RAW CHEESECAKE

April 9, 2016

IMG_2292That 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.

 

How to:

 

  1. 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.
  2. 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.FullSizeRender It starts like the pic above and then ends up like these below:FullSizeRender[4]
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3. Now prepare the base by adding the leftover pulp from the coconut milk, to the linseed and maple syrup or honey and add 2Tbsp of the coconut butter. Stir to combine like this:
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4. Then press the base/crust in to a 20cm cake/quiche tin with a removable base for easy removing, or place cling film in to help make the removal easy (you can use any size you like just have the crust about 3mm thick and the filling about 1 – 1.5″ high) Like below:
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5. Now its time to mix your cheesecake ingredients NOTE: it is important to do this with freshly made (or warmed up) coconut butter as it won’t combine if it is cold. Also let all other ingredients be room temperature so as to not solidify little bits of the coconut before it is all well mixed. In one Bowl add the lemon juice, the baobab, the coconut milk, the sea salt and anything else and whisk with a whisk or fork to combine (you can add a sprinkle of cinnamon, fruit chunks, raw chocolate chunks, the zest from the lemons rind if you like it super tarty if you like). Then pour in around one cup of the coconut butter (whatever is left) and mix together, it should look like below:
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6. Pour this on top of the base and place in the freezer for 20-30 minutes to set before serving. You can then slice and store in the fridge or freezer in an airtight container (fridge being the perfect temperature if you are eating it within a few days as it is soft enough to eat straight away, or store it in the freezer for a few weeks and remove a slice to room temp about 15 minutes before you want to enjoy it so it can soften).
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7. You can top with strawberries, coconut cream, berries, or basically anything – this is a blank canvas. Feel free to swirl melted raw chocolate on top before setting, placing chunks of fruit in or on top of it, or enjoy it as is – it is like a new york cheesecake without any nasties.
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Let me know how you get on with this! If you pop a photo on instagram just hashtag #catelliott so I can see your lovely cheesecakes and any other recipes.
Want more amazing real food recipes? Check out the online program I have to help change your life, or grab my ecookbook here.
With love,
photosig

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