I know citrus flavours don't seem particularly season appropriate but they tend to be vitamin C rich and that's always important at this time of year. This is quite a straight forward recipe that doesn't require much prep apart from soaking your cashews the night before - a given! For the real cake lovers out there we've also updated our desserts to order page in case you'd like us to do the work for you over the festive period, click here to have a look.
Back to this recipe though. I'm always a bit reluctant when it comes to calling these types of cakes 'raw cakes'. I prefer to just call them vegan cheesecakes (that also happen to be no-bake) but that's not as catchy I suppose. I personally feel any real benefits that come from incorporating raw food into your diet mainly comes from fruit and vegetables - as in water rich, nutrient dense food in either whole, blended or juiced form. Obviously nuts and fats play an important role in raw foodism but start adding sweeteners, protein powders, oils and nuts that are probably already heat treated and really all you've got is a fancy treat made out of healthy ingredients. Nothing wrong with that and perhaps I'm being a bit overly cynical but I also feel attaching 'raw' to these recipes makes less health conscious people write them off - as if you have to be following some sort special diet to enjoy them. At the end of the day they are tasty vegan cheesecakes without refined ingredients and that's good enough. I do like to enrich these recipes with 'superfood' powders to make them a little more nutritious but it's not essential at all.
What you need
- 8 inch silicone cake mould
- 1 cup oats
- 1/2 cup brazil nuts
- 1/4 cup desiccated coconut
- 1 TBS maple syrup
- 2 cups cashews
- 2 cups coconut milk
- 1/3 cup maple syrup
- 1/3 cup melted coconut butter
- 1 stalk of Lemongrass (chopped)
- 1 lemon (juice of)
- 1/2 vanilla pod
- 2 TBS Baobab
- 1 TSP turmeric
- Desiccated coconut
- Lemon zest
- Soak your cashews over night
- Add base ingredients to blender or food processor and pulse until a base like consistency is formed. If it remains too dry add a little more maple syrup until it looks right.
- Press the base into your silicone mould. Once pressed I like to use the flat side of a measuring cup to smooth out and make flat/even.
- Rinse soaked cashews well and add to blender with all filling ingredients except from coconut butter. Start to blend.
- Melt coconut butter over a bowl of hot water.
- Slowly add coconut butter to blender and blend until filling is completely smooth. The lemongrass might add a little texture but this is ok.
- Pour filling into cake mould.
- Cover the top of the Cake with desiccated coconut and freshly grated lemon zest.
- Set in freezer overnight or at least until solid - minimum normally 5-6 hours.
This can be kept frozen and thawed a few hours before serving. I like to thaw a half at a time so there's no waste. It's very creamy and rich in plant-based fats so a small piece goes a long way!