Plum & Cherry Raw Vegan 'Cheescake'

IT'S TRULY UNBELIEVABLE HOW EASY IT IS TO REMOVE REFINED SUGAR AND DIARY FROM YOUR DIET BUT STILL HAVE A WHOLE BUNCH OF CHOICES OF WONDERFUL TREATS TO MAKE. I EXPERIMENTED WITH MY FIRST RAW 'CHEESE CAKE' THE OTHER DAY. 

I looked at a few different recipes and found a great one from www.talesofakitchen.com to make sure I got my crust proportions right, mind you next time I will make sure I make more of it. Thank you for all the inspiration, I swapped out a few of the ingredients to make sure that it worked for me!  And then I had a look at what fruits I had in the fridge to blend together and give me a yummy cheese like vegan texture. I went for plums and cherries! It was actually pretty good - I surprised myself. It's 100% paleo and also 100% vegan so it's a happy balance today. The trick is once you blend the fruits together with the cashew nuts and coconut oil, then mix in the chia seeds, and let it harden in the fridge overnight. Otherwise, it might be a little soft. Super delicious and super healthy! Who would've thought those two could co-exist? 

*Recipe credit (with some alternatives) www.talesofakitchen.com


Instructions

Make the crust by adding all the ingredients to a blender and pulse until you get a rough flour-like texture that’s slightly sticky. Press the cake mix for the base evenly into a prepare spring form pan, lined with plastic wrap because it makes it easier to take it out in perfect shape. And then place in fridge to harden.

As for the filling, add all ingredients into a blender (except chia seeds) and pulse until they transform into a smooth, thick, rich cream. I always use my nutribullet, I find it does wonders!

Once the crust is totally hardened, take it out from the fridge, and transfer onto a serving plate. Spoon the filling into a bowl and mix in the chia seeds using a spatula, to help it become more of a gel-like texture.

Then, spoon filling into the crust and place into the fridge. Decorate with toppings when ready to serve!


Ingredients 

Crust

1/2 cup almonds

1/2 cup hazelnuts

1 cup coconut shreds

1 cup dates

2 tablespoons cacao (unsweetened)

 

Filling

1 cup cashews

1 cup coconut shreds

4 medium sized, ripe plums

10 pitted cherries

1/3 tsp vanilla bean extract

1 tablespoon coconut oil

1/3 cup chia seeds

 

Topping

Cacao nibs, powdered pistachio, shaved almonds, and fresh blueberries