One of my favorite blogs, Minimalist Baker, posted this spectacular recipe for vegan “cheesecakes” using only 7 ingredients. No, I am not kidding. Oh wait… the crust is the best thing since sliced bread and it’s Gluten-free. I mean, seriously?
I am not generally a huge fan of vegan desserts (or of eating desserts at all), especially of something like cheesecake (why mess with a good thing, right?). But the idea behind Restorative Kitchen is to find joy in eating healing foods. Joy and pleasure. Well, this recipe gave me much pleasure. As much as a cheesecake, actually. But more, because I didn’t have an ounce of guilt after inhaling one! 🙂 Thanks, Minimalist Baker!
Here’s the good health news about a few of the ingredients in this recipe: walnuts – well, they look like small brains because, well, they’re good for your brain. Full of Omegas which keep almost every cell in your body healthy. Dates are a natural way to sweeten your food, nothing artificial about them. They’re full of fiber. Cashews, if you haven’t yet discovered cashews… please do so. A good source of iron, the always beneficial Vitamin K, thiamin, magnesium (building block for healthy cells), copper and manganese. Who knew dessert could be good for you?
I only tweaked her recipe slightly (I didn’t have agave so I used honey and just half of what she called for so it was just sweet enough).
- 1 cup pitted dates (soak in warm water for 10 minutes, drained)
- 1 cup raw walnuts (you can also use almonds)
- 1.5 cups raw cashews, soaked in water 4-6 hours then drained
- 1 large lemon, juiced
- 1/3 cup coconut oil, melted
- 1/2 cup + 2 Tbsp full fat coconut milk
- 1/4 cup honey (can use agave or maple syrup)
- Add dates to a food processor and blend into small bits.
- Next add nuts and process into a thick dough. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. I added a pinch of sea salt to taste.
- Lightly grease a standard, 12 slot muffin tin. Minimalist baker recommended cutting strips of parchment paper and lay them in the slots to make removing the cheesecakes easier but I didn’t do this…. This creates little tabs that makes removing them easier to pop out once frozen.
- Scoop in heaping 1 Tbsp amounts of crust and press with fingers. Pack it down with back of spoon. Set in freezer to firm up.
- Add all filling ingredients to a blender or food processor and mix until very smooth. For the coconut milk, Dana recommends scooping the “cream” off the top because it provides a richer texture. I did this and agree.
- Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
* Can keep in the freezer for up to 1-2 weeks.