alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Raw Honey Walnut Cheesecake

Serves 12.

    Share

    Raw Honey Walnut Cheesecake

    The ultimate raw cheesecake is a snap to make thanks to inherently creamy raw cashews. While this recipe takes a bit of time to create, it’s mostly hands-off. Garnish with sliced fresh strawberries or your favourite fruit.

    Advertisement

    Tip: Make snack-sized cheesecakes in paper-lined muffin tins; they’re perfect for packed lunches or plated desserts.

    Advertisement

    Raw Honey Walnut Cheesecake

    Ingredients

    Crust
    • 1 cup (250 mL) raw walnuts
    • 1 cup (250 mL) packed Medjool dates, pitted
    • 1/2 tsp (2 mL) ground cardamom
    • 1/4 tsp (1 mL) sea salt
    Filling
    • 2 cups (500 mL) raw cashews, soaked overnight, drained and rinsed
    • 1/2 cup (125 mL) liquefied coconut oil
    • 1/2 cup (125 mL) raw honey
    • 2 tsp (10 mL) lemon juice
    • 2 tsp (10 mL) vanilla extract

    Nutrition

    Per serving:

    • calories342
    • protein6g
    • fat25g
      • saturated fat10g
      • trans fat0g
    • carbohydrates29g
      • sugars21g
      • fibre2g
    • sodium52mg

    Directions

    01

    Line 7 in (18 cm) tart pan with a removable bottom with parchment paper. For crust, in food processor, pulse walnuts until finely chopped, almost a flour. Add dates, cardamom, and salt; pulse until a ball forms and mixture is sticky. Firmly press into prepared pan. Clean food processor.

    02

    In cleaned food processor, pureu0301e cashews until mostly blended. Add remaining filling ingredients and pureu0301e until smooth and creamy, 1 to 2 minutes. Smooth onto prepared crust and refrigerate for at least 12 hours.

    03

    Before serving, run knife around outside of pan and unhinge pan. Slice and serve. Store in refrigerator for a few days or freeze for up to 2 months.

    Advertisement

    Like this recipe?

    This recipe is part of the Raw—and Wonderful! collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.