Learn how to make a delicious and healthy dessert for Easter. That is a gluten-free, oil-free and refined sugar free vegan cheesecake.
Soaking time: 6-8 hours
Cooling time: 1 hour
- 100g (3.5oz) raw (unroasted) buckwheat groats
- 100g (3.5oz) raw cashews
- 2 tbsps. coconut butter
- 2 tbsps. lemon juice
- 1½ tbsps. psyllium husks + 150g (5.3oz) filtered water
- 4 tbsps. plant milk
- 3 tbsps. granulated erythritol or 5 tbsps. powdered erythritol (or 3 tbsps. date sugar for Plantricious version)
- ¼ tsp. Himalayan salt
- 4 squares of dark chocolate or cacao liquor or 100% chocolate
- Start by soaking raw buckwheat and cashews separately in filtered water. Cashews require about 2 hours and buckwheat 6-8 hours. If you’re in a hurry, a 2-hour quick soak will do for buckwheat as well. It’s just that you won’t get as much benefits that soaking offers.
- In a separate bowl, mix together psyllium husks and water and let it sit until the husks have soaked in all the liquid.
- Once the cashews and buckwheat are soaked, rinse and drain them well and then add into a food processor along with all the other ingredients (except chopped dark chocolate), including the water and psyllium mixture.
- Next, process until you have a homogeneous batter and finally, mix in chopped dark chocolate.
- Now, take a bigger ceramic dessert bowl (about 600ml) and line it with cling film. Alternatively, you may use a cheesecloth, in which case a glass bowl will be fine as well. The reason is that cling film would stick to glass and you wouldn’t be able to remove the cake later.
- Transfer the batter into the bowl and spread it out evenly. Cover the bowl with a lid, a small plate, or use some more cling film and place the cake in the fridge for at least an hour.
When the cake is all firmed up, put a plate on top of the bowl, flip it upside down, and lift the bowl up. The cheesecake will stay on the plate. Slice it up and enjoy!
Should you be willing to take a step further, let the buckwheat sprout a bit. This will offer even further health benefits and lowers the glycemic load of buckwheat. Learn how to sprout buckwheat.
Feel free to use oat milk, almond milk, soy milk, or rice milk.
Nutrition is given with date sugar and cacao liquor.
- Prep Time: 10 minutes
- Category: Desserts
- Method: Raw
- Serving Size: 1/6 of the recipe
- Calories: 279 kcal
- Sodium: 103mg
- Fat: 17.2g
- Saturated Fat: 7.2g
- Carbohydrates: 28.6g
- Fiber: 5.8g
- Protein: 7.4g
Keywords: easter, cheesecake, raw