I was introduced to the concept of raw vegan cake on Instagram. Usually I praise myself to be open-minded but when I first saw the words raw and vegan in combination with cake I was sceptical. To be honest I was even more than sceptical. This sounded as appealing as eating same play doh.
The next thing that almost put me off was using cheesecake as a description for something entirely vegan. It absolutely sounds like a hoax. BUT and of course there’s a big BUT the pictures I saw were more than appealing and after checking out the recipe it sounded like a really nice combination! So I tried it.
And let me tell you, it was more than delicious. And absolutely deserves the cheesecake label! The original recipe is this Blueberry and Lime Cheesecake Pie from a lovely women called Erika who whips up some amazing recipes over at loveliveraw.
Though the recipe I’ll post here now is my combination but the doing is adapted from Erika. So thank you very much for inspiring me 🙂 I altered something here and there and made sure it’s Paleo friendly.
Raw Vegan Orange and Fig Cheesecake
Ingredients for the crust
- 2 cups pecan nuts
- 6 pitted dates
- 1 cup dried cranberries
- a pinch of sea salt
Ingredients for the cream
- 2 cups cashew nuts soaked overnight or at least 4 hours
- 1/3 cup coconut oil
- 2 tbsp agave syrup
- juice of one orange
- zests of one orange
- 1 tsp cinnamon
- 1/2 tsp ground vanilla
- a pinch of salt
- 4 ripe figs sliced
- Put the dates, cranberries and salt in a food processor and mix until smooth, then add the nuts and mix until you have a crumbly and moist dough
- Press the dough firmly into a pan of approx. 20 x 30 cm. I usually line the pan with plastic wrap but aluminium wrap works fine too. Put in the freezer to set while preparing the cream
- Place all the ingredients for the cream (but not the figs) in your food processor and mix until smooth. This might take a few minutes. If the cream is too firm add a little more orange juice or water. Aim for the consistency of cream cheese
- Remove the dough from the freezer, spread the cream evenly and then arrange the figs on top
- Put the pan again in the freezer for 2 h and then cut it into 12 pieces
- You can keep it in the fridge for about 4-5 days
Next time I do the pear and cinnamon combination. I am already very keen on trying.
So does raw vegan cheesecake sound strange for you as well? I bet! But believe me it’s oh so good! So I am linking up with Laura again! And enjoy also the other #strangebutgood recipes 😀
Now I am getting dressed and meet my little sister for Brunch. It’s her birthday and we’re up for a little celebration!
Have a nice weekend lovelies!
Violet's Veg*n e-Comics says
That looks special 🙂
Thank you very much 🙂
This looks sooo good! I have yet to make raw cheesecake… will need to try this out. <3
Thank you very much! Please let me know how you liked it <3
Arman @ thebigmansworld says
That looks beautiful. I need to have it framed and eaten now! I’m so impressed with the crust- I’ve been trying to work on a protein cheesecake and that might be the crust I need!
Hehe thank you so much! That means a lot to me!
This sounds lovely! I love the flavors…. I cant believe I have yet to make a cashew cheesecake!
Thank you Laura 🙂