Raw Vegan Cheesecake
My next door neighbour has just moved in & inherited a huge, & I mean HUGE, patch of black currants. She just can’t use them all so I can go & help myself! A mass picking & baking frenzy has been happening over the last few days! So far I’ve made black currant muffins, black currant scones, a black currant jam, (which I will share the recipe for another time) a black currant soup & I’ve got a black currant vodka which will hopefully be ready for winter! (My neighbour is also being unwittingly converted to vegan recipes through being given samples of all my baking!)
However the recipe I wanted to share today is the raw blackcurrant cheesecake that I created myself. Everyone who has tried it has liked it, although some found it a little bit sharp so you may like to add more sweetener.
It really is a simple dish to create and full of great ingredients for runners. Black currants were recently on a TV programme about superfoods and apparently contain more antioxidants than blueberries, raspberries and strawberries so that’s a great start. Then it’s also has a protein boost from the delicious almonds and cashews. I’m sure you could also just substitute different berries if you are not lucky enough to have a free supply of black currants. This really is a quick and easy recipe to make. The only time consuming thing is soaking the cashews overnight & waiting for the topping to set. I hope you like it.
- 1 cup of medjool dates (You can probably use other dates but these are the king of dates, really sweet and like a caramel toffee.)
- 1 cup of ground almonds (You can probably use other nuts like pecans or walnuts.)
- 1 & 1/2 cups cashews
- 1 & 1/4 cups of black currants
- 1/3 cup of coconut oil
- 2 tablespoons agave nectar
- 1 tablespoon of lemon juice
Soak the cashews overnight.
Place the dates and almonds in a food processor & whizz up until they start to stick together.
Place into a cake or flan tin with a loose bottom (That’s the tin’s bottom, not yours!)
Press down to create a firm base.
Place cashews, black currants, oil, agave and lemon juice into the food processor and blend until smooth.
Place on top of the base and place in the fridge for at least 4 hours. I left mine for about 8 hours but you can probably place in the freezer to speed up the process.