May 5, 2017
The secret to this recipe from Vegan: The Cookbook by Jean-Christian Jury is avocado! The magic of avocado makes this raw cheesecake so creamy you’ll forget it’s vegan.
Ingredients
For the base
- Vegetable oil, for greasing
- 2 Cups cups raw cashews, soaked in water overnight and drained
- 1 Cup coconut flakes
- 1/2 Cup pitted dates
- 1/2 Cup raw cacao nibs
- A pinch of salt
- 1 large Hass avocado, peeled and pitted (stoned)
- 1 1/2 Cup cashews, soaked in water for at least 2 hours and drained
- 1/2 Cup melted coconut oil
- 1/4 Cup fresh lime juice
- 1/2 Cup syrup or agave syrup
- 1 Teaspoon vanilla extract
- A pinch of sea salt
- 1 Tablespoon finely grated lime zest (optional)
Directions
For the base
Grease a 9-inch (23 cm) springform cake pan with vegetable oil.
To make the base, using a food processor, pulse the cashews, coconut flakes, pitted dates, cacao nibs, and salt a couple of times until they are mixed and broken down.
Spoon the mixture evenly over the bottom of the prepared cake pan.
Press with your fingers to make a firm base. Set aside in the refrigerator
To make the filling, using a food processor or a high-speed blender, combine all the ingredients and process until smooth and creamy. Spread the filling over the base and, using a rubber spatula, create a smooth surface.
Chill the pie in the freezer for 1 hour, then transfer to the refrigerator for 2 hours before serving.
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