Friday, May 27, 2011

Raw Vegan Orange and Cardamom Mini Cheesecakes.

If you have never had a raw vegan cheesecake before you have to put it on your to-do list. They are smooth and creamy and taste even better than the dairy/sugar/fat laden types. The flavour combinations are endless and are a winner with everyone- omnivores included.
AND!! the guilt factor is minimal as they are made completely out of fruit and nuts. No sugar high. All decadence.

Makes 12.
Time: Twenty minutes prep time and a minimum of 6 hours to set (preferably overnight.)

The Base
  • One cup of almonds or macadamias.
  • Half a cup of dates.
  • Half a cup of coconut.
  • A tiny pinch of sea salt.

Place all the ingredients in a food processor and process on high until the mixture resembles cookie crumbs and sticks together when pressed. Press about a tablespoon each in patty pans or silicon cupcake holders (I recommend the silicon. everything is less likely to stick and they are reusable). Set aside.

The Filling
  • Two cups of cashews. If you don't have a high powered blender, I'd recommend grinding the  dry cashews in a coffee grinder until they make a powder. Otherwise, soak the cashews in water for at least an hour (preferably over night) and drain before adding to the blender.
  • One orange sliced, plus the juice of another orange.
  • Two tablespoons of grated or thinly sliced orange rind.
  • Two tablespoons of agave nectar.
  • One teaspoon of ground cardamom.
  • A tiny pinch of sea salt.
  • One tablespoon of melted coconut oil.
  • One teaspoon of ground soy lecithin (I found this at my local health food shop. It can be left out but it does help to bind the ingredients.)
Put all of the ingredients except the oil and the lecithin into a blender and blend until nice and creamy. Add the oil and the lecithin in and blend a little more. Top the bases with this mixture and then pop them in the fridge for a minimum of 6 hours or overnight. Take the cakes out of the pans and serve. I haven't gotten to this part with the current batch yet, hence there are no photos.

This is a photo from a raspberry lemon cake, so you can see the texture. The base here was made with macadamias. Have a play. To make the raspberry and lemon cheesecake, substitute the orange for 3/4 a cup of raspberries, and substitute the orange juice and rind for lemon juice and rind. Delicious.


These are almost too good to share. Enjoy!