This recipe is one of my favorite cakes for a special occasion just because it is so delicious with the additional benefit that it is super easy to make.
This very delicious raw vegan cheesecake is dairy free and grain free. It is a nutrient dense wholefood as all the ingredients are used in their raw and unprocessed form and frozen to set, which makes it a raw cake. This is a big advantage as the cake can be made far in advance of the occasion and leftovers can be kept fresh in the freezer as well.
The nuts used for this raw cake are rich in protein and consist of 80% unsaturated fat, fiber and key minerals such as iron, magnesium, calcium and zinc. To benefit from the nutrients in the nuts and enhance their digestibility it is important to activate them to reduce the level of anti-nutrients. Phytic acid is one of those naturally occurring chemicals, an enzyme inhibitor interfering with the body’s ability to absorb key minerals. Eating large amounts of nuts can be challenging for the digestive system and may result in flatulence, bloating, heaviness or nausea. Activating the nuts through soaking is an easy solution to neutralising the enzyme inhibitors and to increase their digestibility.
ACTIVATION PROCESS
Soaking is a very easy and fast process. You need to cover the chosen amounts of nuts with water (preferably filtered) and add 1 teaspoon of salt for every 1 cup of nuts. Almonds should be soaked for 12 hours, cashews for 3 hours and all other nuts for 10-12 hours. I like to soak the nuts overnight which makes it easy to have them ready for use on the next day. Once soaked, discard the soaking water, wash the nuts well and rinse. You can then use them in cooking or put them in a dehydrator (12-24 hours) for drying and storage.
I created this little habit of a soaking station on my kitchen bench where I soak all my nuts, seeds, legumes and wholegrains that I want to use the next day. Being organised and prepared really helps me with making healthy food choices and assist in using the correct food preparation techniques to maximise our nutrient absorption.
Once nuts and seeds are soaked and rinsed well they can be dehydrated at a low temperature to preserve the enzymes, which are destroyed at high heat. Just choose the lowest temperature setting on your oven (115-120 degrees Celsius) would be ideal.
You can also use the activated nuts to make nut milk by using 1 cup soaked nuts per 4 cups water and blending well in a high-speed blender for a few minutes, then strain the mixture through a nut milk bag or m a cheese cloth and voila.
RAW RASPBERRY CHEESECAKE RECIPE
INGREDIENTS
CRUST
½ cup of activated walnuts
½ cup of activated almonds
1 cup of activated macadamias
1/2 cup of pitted dates
1/4 cup of desiccated coconut
“CHEESE”
3 cups of activated cashews
3/4 cup of fresh lemon juice
3/4 cup of virgin coconut oil
3/4 cup of raw (unpasteurised) honey
1 teaspoon of vanilla essence
1/2 tsp of salt
RASPBERRY SAUCE
1 1/2 cups of frozen or fresh raspberries
1/2 cup of pitted dates
METHOD
Soak all the nuts for the recommended period of time (see above under “Activation Process”). I soak all the nuts overnight, except for the cashews, which I soak 3 hours before I start making the cake. Once soaked, discard soaking water, rinse and drain the nuts.
Sprinkle the base of a round 20 cm diameter baking tin with desiccated coconut.
Process macadamias, almonds and walnuts together with dates for 10 seconds at the highest speed in a food processor (Thermomix speed 7).
Distribute the crust evenly onto the base on top of the desiccated coconut, which will prevent the bottom from sticking. Use a wet tablespoon to prevent sticking and press the mixture evenly down. Transfer into the freezer.
Make the 'cheese' by discarding the soaking water from the cashews, draining well, followed by blending the cashews with the lemon juice, coconut oil and raw honey, vanilla and salt until smooth (Thermomix 20 sec/speed 10).
Get the baking tin from the freezer and pour the cashew mixture on top of the crust and distribute evenly. The air bubbles can be removed by shaking the baking tin slightly.
Place in the freezer for 5 hours or overnight.
Blend the dates with the raspberries and place evenly on top of the firm cheesecake.
Put into the freezer for another 2 hours to set. Take out 30 minutes before you want to eat it so that it can become a bit softer. My boys for example also enjoy it straight out of the freezer. It is more like an ice cream cake then. You will find your preference.
This cheesecake can be stored in the freezer for up to 2 months.
REFERENCE
Gupta, R.K., Gangoliya, S.S. & Singh, N.K.. (2015). Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. J Food Sci Technol. 52(2):676-84. doi: 10.1007/s13197-013-0978-y.