Raw Chocolate Cheesecake

Ingredients

• 2 1/2 cups cashews
• 1/2 cup cocoa powder
• 2/3 cup maple syrup
• 1/4 cup coconut oil
• 1 teaspoon pure vanilla extract
• 2 tablespoons lemon juice
• 1/8 teaspoon sea salt
• 3/4 cup water

Instructions

1. Throw all ingredients into your high-speed blender and blend, starting very slowly and then increasing the speed. (You may need to stop and start it a bit if your blender is getting hung up. If your blades won't move, turn blender off, create an air pocket down the side with a knife, and then blend again starting on low.) Keep blending until it's very smooth, like a creamy chocolate fudge with no cashew chunks at all.
2. Pour mixture into a pan or dish (for example a brownie pan) and place in freezer.
3. Freeze until it reaches the desired (firm) consistency (8 hours or so!).
4. Store in freezer at all times. To eat, just open the freezer, slice and eat immediately.

Notes

This raw cheesecake must be frozen for about 8 hours before being eaten. (It will harden when frozen.) This raw vegan chocolate cheesecake recipe absolutely must be kept in the freezer until eaten. It will melt very quickly if not.

Article published on http://rawfoodrecipes.com/

Persimmon Cheesecake

Ingredients

Crust

• 1½ cup dates
• 1½ cup walnuts
• Pinch of salt

Filling

• 2 cups raw cashews soaked overnight
• 2 tbsp coconut oil melted
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• 3 limes juiced juiced
• Pinch of salt

Persimmon Topping

• 2 persimmons
• 1 tbsp maple syrup
• ½ tsp cinnamon

Instructions

Persimmon topping

1. Place nuts and figs in a blender with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 9” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with parchment paper), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.
2. Warm coconut oil in a small saucepan on low heat until liquid. Whisk to combine.
3. Place all filling ingredients in the blender and blend on high until very smooth (this may take a couple minutes, so be patient).
4. Pour the mixture out onto the crust and smooth with a spatula. Place in freezer for 3 hours.
5. To serve, remove from freezer 30 minutes prior to eating.
6. Top with more persimmons, pomegranate seeds and mint.
7. Run a smooth, sharp knife under hot water and cut into slices. Enjoy

Article published on http://rawfoodrecipes.com/

Cherry Ice Cream Cheesecake

Ingredients

Base

• 50g raw almonds
• 50g dates

Cheesecake Layer

• 80g raw cashews
• 25g coconut butter, softened
• 20g cacao butter, melted
• 50g maple syrup
• 2 TBSP cacao powder
• 1/2 cup water

Ice Cream Layer

• handful pitted and halved cherries + 3-4 whole ones
• 1 frozen banana, cut into cubes
• 1/2 vanilla bean
• pinch cinnamon
• 1/4 cup nut milk (or water)

Toppings

• frozen berries, extra chunks of ice cream, and melted raw chocolate

Instructions

1. Add almonds and dates to a small blender and process until sticky. Press the mix in a mini cake pan lined with baking paper on the bottom.
2. Add the ingredients for the chocolate cheesecake to the same small blender and blitz until super smooth and creamy. Scoop on top of the base.
3. Spread the pitted, halved cherries on top of the cheesecake in a single layer.
4. Rinse the blender and add ingredients for the nice cream in the same small blender. Process until it resembles soft serve ice cream.
5. Quickly scoop ice cream on top of the cherries, place the whole cherries on top and pop it in the freezer. Best overnight.
6. To serve, allow the cake to sit on the counter for 3-4 minutes before getting it out of the pan and slicing it. Serve with few extra frozen organic berries and drizzle melted raw chocolate generously.

Notes

To make mini cakes you need a small blender with a small jug. I used the new Vitamix S30 and I reckon the Nutribullet would also do a good job. A regular TNC Vitamix might be too big, you might need to double the ingredients and make a bit of a bigger cake. Good news is that this keeps very well frozen.

Article published on http://rawfoodrecipes.com/