Monthly Archives: July 2014

Raw Cherry Cheesecake

CSC_0565I’m proud of this one.

But first, I apologize for my unannounced hiatus. I had the worst semester, if not year of school and going back to see my parents, sister, and friends has meant no time to sit and plan a blog post (let alone relax). I’ve been cooking an excessive amount for my parents but considering it’s “summer” (we are still having days of 11 degrees…) it’s always simple and full of fresh garden veggies and herbs.

Recently, my pa and I took a roadtrip into the mountains and we ended up stretching a bit and going into southern British Columbia. The purpose of pushing eight hours (and more) of driving into BC was the fact that THE CHERRIES WERE ALL PERFECTLY RIPE. Yes. We were in southern BC for cherry season. I was eating cherries that were still growing (straight from the tree and into my mouth). It was amazing. Unfortunately we don’t know precicely what species of cherries we got (probably some Bing Cherries, some Sweet Cherries, some Rainier, maybe some Lapins or Namare?), but we must have brought back 10 to 15 pounds of cherries. I mean, HOW COULD WE RESIST?

DSC_0563

Regardless, here is a raw vegan cherry cheesecake I made with some of those amazing fruits.

RAW CHERRY CHEESECAKE: (makes 1 9inch spring form pan)

-CRUST:

  • 1/2 cup almonds
  • 6 medjool dates, soaked for 20 minutes
  • 1 cup dessicated coconut, unsweetened
  • 1/4 cup cacao nibs
  • 1 tablespoon agave nectar
  • 1 tablespoon coconut oil, melted
  • pinch of salt
  • 1/3 cup cherried, pitted and chopped

Method:

In a food processor, pulse the almonds until a large crumb forms. Add the remaining ingredients and process until well combined. Press into the bottom of a 9inch spring form pan. Top with 1/3 cup chopped cherries and let set in freezer for 2 hours.

– CHERRY FILLING:

  • 3 cups young coconut flesh (I used 3 young coconuts)
  • 3 heaping cups cherries, pitted
  • 1/3 cup coconut water
  • 1/4 cup coconut oil, melted
  • 1/4 cup chia seeds
  • 3 tablespoons lemon juice
  • 2 tablespoons agave nectar
  • 2 teaspoons pure vanilla extract
  • 1 avocado
  • a pinch of salt

Method:

Add everything into the bowl of a food processor and blend until very smooth; scrape the sides down every few minutes. (It took about 6 minutes of blending to get it to my desired texture) Pour on top of the set crust and allow it to set in the freezer for a minimum of 4 hours.

Garnish with cherries, cacao nibs, almonds and coconut.

Allow the cake to thaw for about 5 – 10 minutes before serving!

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