There's a house in the Canberra suburb of Hackett that is the hub of the community. It's the home of Antonia Basic and her family and is literally the place from where little things, big things have grown. It's now known as Canberra's Magic Kitchen. Antonia cooked ...hmmm.... blended this cake for 'Raw Cake of Sunday'. It's delicious and DOES contain more than traces of nuts!

RAW VEGAN CHEESECAKE



CRUST



½ cup packed (200 g) pitted dates*

1 cup (120 g) raw walnuts

1 ½ cup of almonds

2 tbsp coconut oil

1 large tbsp raw cocoa

50 ml maple syrup

Optional: almond meal or water..few spoons



FILLING

1st layer

2 cups raw cashews, quick-soaked*

1 large lemon, juiced (scant 1/4 cup or 50 ml)

2 tbsp cup coconut oil, melted

1 tsp of vanilla extract

1/2 cup + 2 Tbsp (150 ml) non dairy / almond milk (see instructions for note)

¼ cup (120 ml) maple syrup (or other sweetener or honey if not vegan)





2nd layer

1 cup of raw cashews, quick-soaked*

½ lemon, juiced

1 tsp of vanilla extract

1 tbsp coconut oil, melted

¾ cup frozen blueberries

¼ cup + few tbsp ( for easier blending)of non dairy / almond milk

¼ cup maple syrup (or honey if not vegan)



FLAVOR ADD-INS optional



For beautiful pink colour add ½ of cooked beetroot into the vanilla layer

For green colour add handful of baby spinach - don't worry , it won't affect the taste 



Instructions



Add dates to a food processor and blend until small bits remain. Next add nuts and process and blend until a loose dough forms, at the end add coconut oil and maple syrup or almond milk just to help you blend the mixture- it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.

Prepare a standard, 12 cm cake tin or to make removing the cheesecake easier, cut parchment paper and lay it at the bottom of the cake tin . This makes it easier to pop out once frozen. A spring-form would be perfect.

Put the mixture for the crust into the tin and press with fingers or use the back of a spoon to compact it and really press it down.

Set in freezer to firm up for 30 minutes or shorter.

Add all filling ingredients for the first vanilla layer into a blender and mix until very smooth. You don't need a Vitamix for this recipe, just a quality blender.

Pour the filling over the crust. Set in freezer for 1 hour or less when you see it’s getting firm.

While it's in the freezer, blend the ingredients for 2nd blueberries layer. When ready, pour over the 1st layer and set it in the freezer until hard.

Once set, remove the cake tin by loosening with a butter knife. It should pop right out. Optional: You can set the cake out for 10/15 minutes before serving to soften.



Notes



*If your dates are not sticky and moist, you can soak them in warm water for 10 minutes then drain.

*To quick-soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.

*this recipe is variation of mini raw cheesecakes from Minimalist Baker blog and my friends recipe.







