I've made them in mango and strawberry flavors, but I bet most fruits would be delicious. Blueberry is next on my list. I made these in muffin tins lined with unbleached baking cups (I always walk out of Wild By Nature with something new), but I bet this recipe would work in a traditional cheesecake springform pan. I'll try it for Andrew's birthday next week and fill you in. He was a big fan of the strawberry ones!
I prepared the crust exactly as directed in the original recipe. I've tried other raw vegan crusts, but this one is by far the best. I even got over my intense dislike of stevia for use in the filling and found a brand that doesn't make me gag!
|Non-nausea inducing Stevia|
|The original recipe called for coconut oil and cocoa butter.|
I don't have the latter, so I improvised and used coconut butter.
|Tasty medjool dates from Blue Mountain Organics.|
I went a little nuts recently in their online store.
Raw Vegan "Cheese"cakes
Makes 12 cupcakes
- 1 cup raw almonds
- 1/4 cup packed medjool dates, pitted
- 1 tsp. water
- Pinch of salt
- Grind the almonds in a blender or food processor. Be careful not to over grind them, stop when you reach a crumb consistency.
- Roughly chop the dates and grind them in with the almonds until they have turned to crumbs also.
- Add the water and salt and grind again until a dough forms.
- Press this dough into the bottom of lined muffin tins.
|The crust in the muffin tins|
- 2 cups chopped fruit, such as mangos, strawberries or blueberries
- 1 cup cashews
- 3 Tbsp. agave
- 2 Tbsp. lemon juice
- 4 drops of liquid stevia
- 1 vanilla bean, scraped (vanilla extract could work, too)
- 4 Tbsp. coconut butter, melted
- Blend all the ingredients in a blended or food processor until everything is thoroughly mixed.
- Pour over the crust, and freeze for a few hours until firm.