It hasn’t been a long time ever since I published the recipe for my last all raw and vegan lemon and golden plum cheesecake. And you guys seem to have loved it so much that I wanted to come up with another version of it. It’s still a cheesecake but this time the crust is different, the filling is another and it’s super rich in chocolate. What more can I say? Well it’s definitely a super easy cake. Just the main base – which is cashews – takes up some planning and soaking ahead. Other than that you’re good to go. So – here we go!
Have you ever made a raw cheesecake? I simply love them! You can prepare them so easily ahead and store them in the freezer to have them ready whenever you need a cake. Because every party without a cake would just be a meeting, wouldn’t it?
A simple and easy all vegan and raw chocolate and figs cheesecake. Sugar free and gluten free. Go check it out!
- 400 g raw cashews ⎪for the filling
- 160 g maple syrup ⎪for the filling
- 20 g lemon juice ⎪for the filling
- 10 g shredded coconut ⎪for the filling
- 6 tbsp melted coconut oil ⎪for the filling
- 3 tbsp melted coconut butter ⎪for the filling
- 3 heaped tbsp cacao powder ⎪for the filling
- 1/2 tsp vanilla powder ⎪for the filling
- 4 fresh figs + some more for decoration
- 140 g almonds ⎪for the crust
- 40 g pecan nuts ⎪for the crust
- 35 g shredded coconut ⎪for the crust
- 2 tbsp maple syrup ⎪for the crust
Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
Take your food processor, add the almonds and pecan nuts. Pulse them until you've almond flour.
Add the other ingredients for the crust and mix again.
Take a 8 inch cake pan and line with parchment paper. Press the cookie crust evenly into the pan and set aside.
Note: I've used my blender for the filling to get this super creamy texture.
Wash and half four figs.
Cover the cookie crust layer with the halved figs. Set aside.
Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.
Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer one hour prior to eating. This cake holds up to 6 months once its frozen.
You could also half the cheesecake recipe and make some delicious breakfast tartlets from this recipe. Proceed the same way. This way you can enjoy one at the time or serve them at your next brunch.
Here’s way I did:
But what I always like to say is that you can feel free to adapt, switch and change whatever you want to and what you feel like. Food should be a fun and enjoyable thing. I’d bee happy to see your recreation. Simply tag me.
Thank you for stopping by. I wish you a wonderful day!
All the best,