It was my birthday on Monday (I can’t believe how fast the time flies!) and so I thought to post a festive cake recipe to celebrate. Raw vegan cheesecake made of cashews is one of the first raw cakes I made four years ago when my family made the transition to whole food plant-based lifestyle. I got inspired by The Rawtarian – thank you so much!
Now, I must say I don’t make nutty cakes as often as I used to, because in spite of not using any oils in the recipes, they still are quite high in fat. That’s because nuts naturally have high fat content. If you are interested to learn more about nuts and fats, read my recent post Quinoa-Buckwheat Crackers where I compiled and shared a table of most common nuts’ and seeds’ calories from fat percentage.
Instead, our everyday desserts mainly consist of soaked raw buckwheat, bananas, silken tofu or soy yogurt, berries, and every now and then some cashews or peanut butter (if we feel festive) – simple, lean and delicious!
Coming back to raw vegan cheesecake, my first recipes contained coconut oil, but then I started to diminish the quantity and finally discovered that the cakes can be made without any oils – hurray!
Yesterday, to double check the filling ingredients in this raw vegan cheesecake, I made half of the filling + peanut butter swirl recipe and left out the crust, and I really loved the outcome – smaller and leaner bites, perfect for a small party or family.
To sum it up, my raw vegan cheesecake with cashews and peanut butter swirls is oil-free, gluten-free and sugar-free (except for a bit of agave syrup in the swirl).
Raw Vegan Cheesecake Recipe
You’ll get 17 cm (7 inch) thicker cake or 24 cm (9 inch) thinner cake.
- ½ cup walnuts
- 6 dates
- few pinches Himalayan salt
Ingredients:peanur butter swirl
- 2 tbsps. peanut butter
- 1 tbsp. agave syrup
- pinch of Himalayan salt
- Process walnuts and sea salt in a food processor until fine crumbs, then add the dates (if you do not use soft dates, chop them first) and process until the mixture holds together when squeezed.
- Line a cake tin with parchment paper and firmly press crust into the bottom. Set aside.
- Soak the cashews in two separate bowls (one cup + one cup) overnight or at least 3 hours and drain well. Keep the two portions separated. Discard the soak water.
- Divide dates into two equal parts, chop them and place into two separate bowls. Cover both with half of the required quantity (¾ cup) of coconut milk. Let soak for a few hours, until soft.
- Combine one bowl of dates with the soak water, one bowl of drained cashews, half of lemon juice, half of Himalayan salt, half of peanut butter and half of bananas in a blender and process until smooth. Transfer to a bowl.
- Repeat the same with the other half of the ingredients. Also add 3 tbsps. of cacao powder and process again.
Directions:peanut butter swirl
- Whisk the swirl ingredients together.
- If your peanut butter jar is in the fridge, take the necessary quantity out beforehand to allow it to become more liquid.
- If you find that the mixture is still too thick to form swirls, add some coconut milk.
Directions:assembling the cake
- Using a tablespoon drop the filling alternating between the plain and chocolate and throw in a teaspoonful of peanut butter mixture here and there. Make another layer with opposite colours until the filling is used up. Shake the tin gently to even the cake. Form swirls with the top peanut butter chunks.
- Freeze for 4-6 hours. If you freeze it longer and you feel it’s rock hard, then transfer it to the fridge a few hours before slicing it.
Garnish with whatever you like or have in hand – frozen or fresh berries, grated dark chocolate, mint leaves etc.
Nutritional info (1/16 of the cake): 240 kcal, 22.9g carbohydrates, 14.2g fats, and 5.19g proteins.
Disclaimer: the recipe contains links to products that I recommend and that meet my requirements.