Raw Persimmon Cheesecake

vegan | raw | sugar free | gluten free

Alex from things-about-a-vegan-girl created this fabulous raw cheesecake and we just had to share it with you. Enjoy!

 
Ingredients:

Base:
7 medjool dates
8 big dried figs
1 tsp of cinnamon

Second layer:
1 cup of soaked cashews
juice of half a lemon
2 medjool dates
1 cup of water
1/4 cup of cacao powder
1/4 cup of cacao nibs

Last layer:
3 big persimmons
1/2 cup of soaked cashews
1/2 tsp of cinnamon
1/2 tsp of ground ginger

 

Decoration:

Ginger & Lemon Raw Chocolate

Method:

Start making the base. Put the figs, the medjool dates and the cinnamon into a food processor and blend until a gooey mixture forms. Press this into the base of a cake tin and place in the freezer. 
Then make the second layer, putting all the ingredients (except the nibs) into the food processor and blend until smooth and creamy. 
Take the base layer out of the freezer and pour this mix over it. Add the nibs on top of the second layer. Now put the cake back into the freezer. 
Wait about 15 min for the middle layer to set in the freezer before making the last layer.
To make this last layer you just need to put all the ingredients into the food processor and blend until smooth and creamy. Just as the previous layer. 
Take the base layer out of the freezer again, and pour this mix over it. Place the cake back into the freezer to set for two hours before serving.

You’ll need to remove the cheesecake from the freezer and allow it to warm up for a few minutes before you serve it. Otherwise it will be like eating a stone ice cream!

To turn the cheesecake more fancy, simply melt some raw chocolate in bain marie and pour it on the top of the cheesecake with a spoon! 

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