Persimmon Cheesecake

May 19, 2021 2 min read

Straight from Kelly Alexander's new book, this raw vegan cheesecake recipe is a delight.  And what an amazing list of eight 2die4 Live Foods products are included. Be inspired by the recipe and shop the ingredients below.

Persimmon Vegan Cheesecake

"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

Ingredients

Base

1 1/2 cup 2die4 Live Foods Medjool Dates

1 cup 2die4 Live Foods Desiccated Coconut

½ cup 2die4 Live Foods Activated Hazelnuts

2 tablespoons 2die4 Live Foods Activated Buckwheat

1/8 teaspoon Salt

1 heaped teaspoon Alchemia Organics Adaptogenic Instant Organic Coffee

 

Filling

2 cups 2die4 Live Foods Activated Cashews

2 small ripe persimmons roughly chopped

1 cup of chopped sweet potato

¾ cup 2die4 Live Foods Organic Coconut Oil

½ cup coconut nectar

¾ cup coconut milk

1/8 tsp salt

½ teaspoon 2die4 Live Foods Organic Cinnamon

½ teaspoon nutmeg

 

Persimmon and Sweet Potato Cheesecake

 

 

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.

 

Shop the Ingredients

 

Medjool Dates               


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