Raw Food Blackcurrant Cheesecake Recipe


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Servings: 4

Ingredients:

Cheesecake Base
 ¾ cup Dates
 ¾ cup Mixed nuts - Almonds and Walnuts. I used fairly even amounts of each but either work well.
 1 tbsp Coconut Oil
Cheesecake Filling
 1 cup Fresh or defrosted frozen blackcurrants
 Coconut Oil warmed until liquid
 Cocoa butter warmed until liquid
 ½ tsp Vanilla Essence
 ½ Lemon juiced
 1 tbsp Honey or agave or maple syrup.
 1 ½ cups Cashew nuts
 ½ cup Warm Water (If you don't have a high speed blender, you may want to soak your cashew for 4-6 hours instead then only add enough water for the blender to just catch the mixture the blend)
Topping Sauce
  cup Dates
 ½ cup Fresh or defrosted blackcurrants
 ¼ cup Water
 ½ Lemon juiced
 1 tbsp Honey or agave or maple syrup
Optional Decorating
 ¼ Blackcurrants
 2 tbsp Desiccated coconut

Directions:

1

In a food processor, mix all of the base ingredients then press into the bottom of 1 larger tin or 4 smaller tins. You will either want to use tins with removable bottoms or line with silver foil.

2

Add all of the filling ingredients in the blender and blend until smooth. Pour this over the base.

3

If your tin has a removable bottom then you can simply place in the fridge for 2 or more hours to set it before slowly and carefully removing. If you are lifting it out with silver foil (or prefer an ice cream cake!) then freeze it for the same amount of time instead.

4

Put the topping ingredients in a blender and blend until smooth then pour over the top. Add some extra blackcurrants and desiccated coconut to the top to decorate.

 

 

Ingredients

Cheesecake Base
 ¾ cup Dates
 ¾ cup Mixed nuts - Almonds and Walnuts. I used fairly even amounts of each but either work well.
 1 tbsp Coconut Oil
Cheesecake Filling
 1 cup Fresh or defrosted frozen blackcurrants
 Coconut Oil warmed until liquid
 Cocoa butter warmed until liquid
 ½ tsp Vanilla Essence
 ½ Lemon juiced
 1 tbsp Honey or agave or maple syrup.
 1 ½ cups Cashew nuts
 ½ cup Warm Water (If you don't have a high speed blender, you may want to soak your cashew for 4-6 hours instead then only add enough water for the blender to just catch the mixture the blend)
Topping Sauce
  cup Dates
 ½ cup Fresh or defrosted blackcurrants
 ¼ cup Water
 ½ Lemon juiced
 1 tbsp Honey or agave or maple syrup
Optional Decorating
 ¼ Blackcurrants
 2 tbsp Desiccated coconut

Directions

1

In a food processor, mix all of the base ingredients then press into the bottom of 1 larger tin or 4 smaller tins. You will either want to use tins with removable bottoms or line with silver foil.

2

Add all of the filling ingredients in the blender and blend until smooth. Pour this over the base.

3

If your tin has a removable bottom then you can simply place in the fridge for 2 or more hours to set it before slowly and carefully removing. If you are lifting it out with silver foil (or prefer an ice cream cake!) then freeze it for the same amount of time instead.

4

Put the topping ingredients in a blender and blend until smooth then pour over the top. Add some extra blackcurrants and desiccated coconut to the top to decorate.

Raw Food Blackcurrant Cheesecake Recipe

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