Wednesday, April 6, 2016

Grenada Soul Adventurer Kitchen: No Bake Vegan Chocolate Cheesecake



If you have been following me on Instagram (if you don't you should go do that now....welcome back) you would have seen me posting pictures of one of my latest culinary obsessions, raw vegan sweet treats. I have experimented with brownies and now I have graduated to raw (for the most part) vegan cheesecake cake. 

It all started one Sunday when my friend Dawnelle and I wanted to make a raw vegan cheesecake that did not include cashews. Neither of us have nut allergies, but, the price of cashews in Grenada is almost prohibitive. I refused to buy them! There we were with two cans of coconut milk, some bananas and dates and google hoping to make raw vegan magic.   We chanced upon this recipe which I ended up modifying to suit my chocolaty needs. 

These vegan and for the most part raw desserts are very trendy but also slightly mysterious.
How to make a raw cheesecake without eggs?
How to sweeten without sugar?
What is this sorcery and why have we not been doing it all along?

Ingredients 

1 cup Peanuts or Almonds (raw or roasted)
1 1/2 tbsp Coconut Oil
1 cup Coconut Cream
1 Banana
2 Large Pitted Dates
2-3 tbsp Cocoa Powder
Sprinkle of Course Sea Salt

Instructions


Crust

To make the crust blend peanuts or almonds in a food processor with coconut oil. I found adding dates when using strictly almonds helped to make the crust more sticky.


Cheesecake Filling  

Blend coconut cream*,  pitted dates, banana and cocoa powered together and pour over crust and chill in the freezer overnight or until the filling stiffens to the point where the cake can be cut. Sprinkle some corse sea salt over the top for that yummy contrast in flavours (if you are into it).

That is it. It was that easy!

I was very pleased with the outcome, it was pretty much guilt free and I did not miss any of the processed ingredients we usually use for traditional cheesecakes. Yes the flavour is not the same but I cannot complain one bit about the result.

Let me know if you tried this recipe and whether the raw vegan dessert trend is all it is cracked up to be over on Intagram and Pinterest. Tag me in your pictures on Instagram! Let us keep this beautiful Grenada Soul Adventurer community blooming!

* To get coconut cream let your can(s) of coconut milk chill overnight without being moved. The next day you just scoop the cream which has separated and floated to the top into your blender (You are welcome...I just save you a google search).

2 comments:

  1. Awesome, think i will try this. Can i substitute the dates with prunes and sea salt with just salt? Can't wait to see more vegan recipes.

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    Replies
    1. Hey Kish, the dates have a sweet honey flavour. I am not a fan of prunes but it may work from the texture and sweetness. Ordinary salt can be used but sprinkle it sparingly. You don't want a salty dessert just a little to contrast the sweetness.
      Let me know how it tastes! If you take a picture share it on instagram so I can see it! Tag me.

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