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Straight from Kelly Alexander's new book, this raw vegan cheesecake recipe is a delight. Be inspired and give it a go!
"Vegetables in dessert? It’s true! This is the perfect guilt-free dessert and although the ingredients may sound unique, you will be amazed at this cake that is as delicious as it is good for you. The creaminess of the sweet potato and sweetness of the persimmon works perfectly with the zing from the coffee and hazelnut base. Prepare to be amazed and delighted!" - Kelly Alexander
Base
1 1/2 cup medjool dates
1 cup desiccated coconut
½ cup 2die4 Live Foods Activated Hazelnuts
2 tablespoons 2die4 Live Foods Activated Buckwheat
1/8 teaspoon salt
Filling
2 cups 2die4 Live Foods Activated Cashews
2 small ripe persimmons roughly chopped
1 cup of chopped sweet potato
¾ cup organic coconut oil
½ cup coconut nectar
¾ cup coconut milk
1/8 tsp salt
½ teaspoon cinnamon
½ teaspoon nutmeg
For the base
Place the activated hazelnuts in a food processor and blitz for a couple of seconds so they break down, then add the coconut, dates, buckwheat, coffee and salt. Wizz until the mixture breaks down and then starts to come together. It should hold together when you press it in between your fingers.
Press the base into a 11- inch spring form cake tin and then pop in the fridge while you make the filling.
For the filling
Soak your cashews in water for at 2-4 hours, then drain the cashews and rinse well.
Steam or boil the sweet potato until soft and allow to cool.
In the bottom of your high speed blender place the persimmon, coconut nectar, salt, spices and coconut milk. Add the cashews and sweet potato on top and then blend, slowly adding the coconut oil in a running stream. Keep blending until the mixture is completely smooth.
When ready, remove the base from the fridge and pour the filling on top.
Place the cake in the freezer and allow to set for around 3-4 hours.
When the cake is set, decorate as you please with fresh fruit, fried fruit, seeds, nuts and flowers.
You can serve straight from the freezer or allow to defrost and soften slightly.
The cake will keep for 4-5 days in the fridge or up to 3 months in the freezer.
