I know what you’re thinking. Cheesecake, right? Well, kinda…
For my husband’s birthday cake this year I wanted to make him something that wouldn’t trigger off his painful mouth ulcers which usually follows his consumption of sweet treats. After a bit of online research I came decided to make him a raw cheesecake using only natural products and sweeteners. The resulting recipe is this: Raw (vegan) cheesecake with fresh berry coulis. Not a dairy product or unnatural sugar in sight.
The base is made from almond meal (soaked and ground almonds) mixed with walnuts and prunes, the middle is from blended cashew nuts and lemon juice with agave nectar as sweetener. Put the whole thing in the freezer to harden up. Take out one hour before you want to eat it and serve with fresh berry coulis – you know, chuck the frozen berries in the blender with a smidge of stevia if you fancy, and blend for a few seconds, then add a couple of whole ones for variety.
I must admit to being somewhat suspicious, but this was freakin’ delicious! It was satisfyingly reminiscent of a sweet treat cheesecake without that ‘heavy’ post-dairy and sugar hit, if you know what I mean?
The recipe was from this awesome little ebook on plant-based food by Paul Jarvis which I well recommend buying if you fancy trying out a few recipes. The raw tomato sauce has also become a favourite of mine. Also, he makes lots of nut milk jokes. I know it’s kinda a man thing, but it’s also funny and punny. And you all know how I like a good pun.