I am in love with my Pinterest Raw Dessert Board. At the end of every week I look at it and try to find time for something to make. I’ve only got around to making a few and some have been disappointing, but I just need more practise.
The whole world of raw desserts is extremely exciting to me (and my lactose/gluten intolerant mum). In fact, I dare say any woman who has a sweet tooth would be mad not to perfect at least one or two raw desserts. Forget the bucket of Ben and Jerry’s when you’ve been chucked or had a rubbish day at work, whip up a raw dessert and eat yourself whole again!
The inspiration for this cake comes from The Taste Space – Better than Nutella Cheesecake. If I had hazelnuts on hand I would have used them. I also sub’d almond butter for the hazelnut butter. I would most definitely make it again, but include some coconut in the base for a bit more crunch – although it would probably have more crunch with hazelnuts instead of almonds…so maybe next time I’ll just follow the recipe… I also didn’t have a spring-form pan (it lives with my mum and she’s out of town) so used a bread tin lined with paper.
Anyhow, I’m still eating it. My raw cakes are met with the same amount of scepticism as Janet’s. My brother (a fellow foodie) ate it and thought it was awesome. I offered some to the little man, first as chocolate cheesecake – his response: “Yes please”, then I clarified and said “it’s raw” the response: “No thanks”. The husband finally tried some today and said it tasted like the pool we went swimming in yesterday, yet I hold no offence to his comment as he thinks a Nestle Yorkie is the height of chocolate sensation. I am of the belief his taste buds are all screwed up…more for me.
Note: It is very important you take this out of the fridge to rest for at least half an hour, if not an hour. It will make the filling more cheesecake like!
- 1 cup almonds
- 1 cup dates, pitted
- ¼ cup cacao powder
- 1 tablespoon coconut oil
- 2 cups raw cashews, soaked 4-6 hours and rinsed
- 5 tbsp agave nectar or raw honey, or to taste
- ½ cup water
- ¼ cup almond butter
- ½ cup coconut oil, melted
- ½ cup cacao powder
- Grind the almonds in a food processor, add dates, cacao and coconut oil until they stick together when pressed. Scoop out crust mixture in a 9” spring-form an or if you don’t have a spring-form pan, use a pie plate, bread tin, whatever - line it with paper, press firmly, making sure that the base is relatively even throughout. Set aside while you prepare the filling.
- In your food processor, blend the drained cashews, agave and water. Then add the nut butter, melted coconut oil and cacao powder and blend until fully smooth and delicious.
- Spread the filing over the crust and freeze for at least 2 hours. Then transfer to fridge. Allow to thaw an hour at room temperature prior to serving.
- *Note: I'm not sure if my almond nut butter is raw - if you are a pure raw foodist you might have raw nut spread on hand.