The Hungry Herbivores are obviously on a sweet hype. Not sorry. So here’s another sweet/dessert recipe for y’all! This deliciously creamy dessert is perfect for those who are following the January clean eating regime and those who just love raw cake!
For optimum nutrition, raw cakes are the way forward. People can be put off by the high fat content of raw desserts, yet these fats mostly come from nuts and coconut, which I hope you know by now are good fats! Nuts are not to be avoided on a vegan diet, they are such a great source of Protein, Calcium and brain activity, while coconut is great for cholesterol levels and potassium.
For a yummy raw cheesecake slice to start off your year, look no further. We’ve combined ginger and orange for zesty fiery flavours to harmonise with a creamy cashew based cheesecake topping.
Some are put off by raw food for many different reasons. Firstly because it can be quite different and an unknown for many people, which could deter people from trying out this new way of eating. Also because of the pricier costs of wholefoods that go into this more nutritious food. Well first of all, just try it! Raw is not disappointing or unsatisfactory. In fact it’s super filling with it’s nutrition dense qualities! When it comes to costs, we feel like we’re a step ahead. I (Rosie) have my own raw vegan cake business, so I have done lots of investigation into the most cost efficient way of creating raw cakes. For us guys in England, go and get your nuts in Aldi or Lidl. Also, Lidl’s coconut milk is super cheap and the best quality canned coconut milk I have tried (amazing for coconut whipped cream lovers.) Coconut oil is the other expense. You can cheat here if you’re a little short of cash, KTC coconut oil is the cheapest I’ve found. Although this isn’t raw virgin, it does the trick if you need to swap out for something less damaging to the bank. Mejdool dates are a no-no in our kitchen 90% of the time. These are the most delicious but the most expensive ones out there. We use simple, budget dried dates which we soak for the squishy texture that binds our raw recipes together. Last tip, desiccated coconut and gluten-free oats are cheaper than the nuts by gram, so it could be an idea to interchange these ingredients to bulk out your raw dessert if necessary.
Of course it is always better to shop independently for your foods, yet it isn’t always doable. Don’t beat yourself up about using large chains, remember you’re still making a big difference by choosing vegan.
So go try out our Orange and Ginger cheesecake slice and tell us what you think about this raw recipe. Take any of the tips above to help you out in making your raw cake more cost efficient!
- 2¼ cup GF oats
- 1¼ cup desiccated coconut
- ¼ cup almonds
- ⅛ hazelnuts
- 1½ tsp ginger
- 1 cup dried dates*
- ¾ cup dates* (soaked overnight)
- ⅛ cup water (optional)
- 1½ cup cashews (soaked overnight)
- ¼ cup melted coconut oil
- ¼ cup brown rice syrup (or agave)
- ¼ cup canned coconut milk
- ⅛ cup water
- Juice and zest of one orange
- 1½ tsp ginger
- ½ tsp turmeric
- For the base!
- Line a 9x9 cake tin with parchment paper
- Add all the dry ingredients into a food processor and blend into a fine crumby texture.
- Next add the dates, letting it come to a dough. If your dough is not holding together well, add ⅛ cup water for a stickier texture.
- Push with your hands into the lined tin and set aside.
- Add all of the ingredients, other than the turmeric, into the food processor. Ensure that none of the ingredients are cold, since the coconut oil may solidify again.
- Blend until super creamy and pour half the cashew mixture over the slice base.
- Add the turmeric and blend again. Pour in the rest of the mixture and swirl together.
- Transfer into a freezer for at least 3 hours before cutting into 9 large slices.
If your dates are stickier, emit ¾ cup dates.
Reader Rating: 0 Votes