So recently we went to a raw dessert potluck at eternal abundance! this sounded like a fun challenge to create something new we had not made before, of course we made a dish each Della made the raw cheese cake and Fabia made the pineapple coconut balls both dishes turned out great!
So I’d like to say we were busy in the kitchen baking but seeing as nothing was cooked its a little confusing…..raw baking? The cheesecake that I made was pretty easy to make I was inspired by a recipe from Emily Von Euw who actually just so happened to be the host of the potluck we went to! we have her rawsome vegan baking book at home and we really need to get on making every dessert in there they all sound so good and they are not super difficult recipes. I decided to make my cheesecake orange in flavour!
cashew orange creme:
2 cups raw cashews
seeds from one vanilla pod (or vanilla extract if you like)
3 tablespoons coconut oil
1/4 cup pure maple syrup
1/4 teaspoon of salt
zest from one orange
cinnamon chocolate crust:
1 cup raw pecans
1 cup pitted dates
2 tablespoons coco powder
1/2 teaspoon of salt
1/4 teaspoon cinnamon
salted caramel drizzle:
1/2 cup pitted dates soaked in water
1/2 teaspoon salt
1 tablespoon raw nut butter (optional i did not put this in)
Garnish– crushed walnuts and coco nibs
To make the crust pulse all the nuts in a food processor and add the other ingredients until you can press it all together in the cake tin.
To make the creme filling blend all the ingredients together and then scoop the creme filling on top and spread evenly.
For the drizzle blend the dates with the liquid until smooth and spread on top
Then add any garnish you like I used crushed walnuts and coco-nibs
Then you have your raw cheesecake!
Cashews are packed with vitamins minerals and antioxidants
#HAPPY #VEGAN #TWINS