This week’s sweet is a variation on one of my favorite recipes, Raw Vegan Cheesecake. This variation isn’t raw because I cooked the sauce, so it’s just Vegan this time around. Super yummy.
Raw Vegan Cheesecake Minis (makes 12)
You will need 1 silicone muffin pan OR paper cupcake liners
Crust
1 cup raw almonds
3/4 cup Medjool dates
Blend almonds and dates in food processor until chopped into a crumbly mixture. Press 1 1/2 T. mixture into bottom of each cavity of silicone muffin pans (or cupcake-paper lined muffin tins).
Filling1 3/4 cups raw cashews, soaked in water (I soak them overnight, a couple hours will do)
1/4 cup Meyer lemon juice
1/3 cup agave nectar
1/2 cup coconut oil–liquified
1/4 cup water
1 t. vanilla bean paste
1/4 t. sea salt
1/2 t. Meyer lemon zest
Melt coconut oil by putting it in a glass measuring cup and floating the glass measuring cup in a bowl of warm water.
Mix all ingredients in the food processor until smooth. I let the food processor run for about 4 minutes.
Pour scant 1/4 cup filling on top of each crust. It will look quite runny. Cover and freeze overnight. While this is not a frozen cake, freezing it will solidify the coconut oil.
Remove from freezer and refrigerate. I like to bring this out of the frig about 30 minutes before serving.
Lychee Sake Sauce
I used canned lychee, fresh weren’t available at my local market. I could only find them in a syrup, which was not HFCS, but still not a flavor I would not have chosen. I rinsed them very well before using in the syrup. There were approximately 21 fresh lychees in the can if you are looking for a fresh fruit equivalent.
1 20 oz. can lychees, drained and rinsed well
1 cup Sake (I used bubbling sake from Trader Joe’s)
3/4 cup sugar
Combine all ingredients in a saucepan. Cook over low for 15-20 minutes, stirring frequently. Lychees will start to break down. Using an immersion blender (or high speed blender if that’s what you have), blend until smooth. Continue cooking until mixture has thickened. Keep in mind it will thicken further as it cools, but you do want to cook it until it has reduced by at least 1/2.
Serve with a drizzle of sauce.
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