At Stem + Glory our raw desserts are an absolute winner, and one of our best sellers. Cashew nuts are a really versatile ingredient and a real staple at Stem + Glory. Once soaked and blended they make the most deliciously creamy dessert.
We vary the cheesecake according to the seasons, and you can easily adapt this yourself substituting the berries for raspberries, cocoa or even just lemon and vanilla.
Makes 12 portions
2 cups Cashews (can also use almonds)
3 cups Desiccated coconut
4 cups Pitted dates
1/2 cup Coconut oil (melted)
1/4 tsp Vanilla
1/2 cup Cocoa powder
1. Soak the cashews (or almonds) in the hot water for 15 minutes. Drain and discard the water.
2. Add the cashews (or almonds) and all ingredients of step 2 to a food processor and pulse until a sticky, crumbly mixture is made.
3. Line a 25 cm springform tin with baking paper. Place base mix into the tin and flatten evenly as much as you can. Press down well and smooth using the back of a spoon.
3 cups Cashews
1 cup Maple Syrup
1 cup mixed berries
1 cup Rice Milk
1/2 cup Lemon Juice
1 tsp vanilla extract
1/4 tsp salt
1 cup Coconut Oil (melted)
2 tsp Soy Lecithin
1. Soak the cashews in hot water for 15 minutes. Drain and discard the water.
2. Add the cashews and all ingredients except the lecithin into a blender and blend until a smooth and viscous liquid has formed. If your blender is low powered, this may take 10 mins or more.
3. Thoroughly stir the lecithin into the liquid, then pour over the base. If you don’t have lecithin this recipe does work without it. What the lecithin does is make the cheesecake more stable at fridge temp.
4. If you are feeling creative, drizzle some compote and run through the top of the cheesecake using a knife to make pretty patterns!
5. Place in the freezer to set, and leave out for an hour to defrost before serving.
We serve ours with berry compote. You can also serve with fresh berries, or just eat it straight from the fridge!