"A yummy gluten free, refined sugar free and vegan alternative dessert for any festive occasion."
Cranberry and Pistachio Raw Cheesecake
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Prep time 20mins
Serves or Makes: 16
Recipe Card
For the Base
ingredients
- 1 cup almonds
- 1/2 cup pistachios
- 8 Medjool dates, pitted
- 1/2 cup cranberries
- 2 tablespoons extra-virgin coconut oil
For the Filling
ingredients
- 4 cups raw cashews, soaked overnight
- 1 vanilla bean, paste scraped out
- 1/4 cup pure maple syrup
- 1/2 cup extra-virgin coconut oil
- 1/2 cup canned coconut milk
For the Chocolate Drizzle
ingredients
- 1/2 cup cherries, pitted and halved, plus 1/2 cup whole for garnish
- 1 3/4 ounces dark chocolate
- Coconut oil, if needed to thin
- Pistachios, chopped, for garnish
Method
Step 1
Line an 8x8-inch square cake pan with parchment paper.
Step 2
To make the base, place all ingredients in a food processor and blend on high until well combined and sticking together. Press base mixture into prepared pan and freeze while preparing the filling.
Step 3
To make the filling, clean out food processor and add all ingredients. Blend on high until very smooth and creamy. Remove base from freezer and pour filling on top. Smooth out and return to the freezer until filling is frozen solid.
Step 4
Remove from the freezer and use a hot knife to slice cheesecake into squares. Clean the knife between each slice. Store cheesecake slices in a container in the freezer until ready to serve.
Step 5
Place halved cherries and 1 tablespoon water in a small saucepan over low heat. Simmer for about ten minutes. Use a fork to mash the cherries to release juices. Continue cooking until cherry juice has reduced and thickened, then remove from heat and strain through a fine-mesh sieve.
Step 6
Melt chocolate in a small metal bowl atop a saucepan of boiling water. Stir continuously until melted. Add a small amount of coconut oil to thin the chocolate if needed.
Step 7
Top each cheesecake square with about 1 teaspoon cherry liquid, a sprinkle of chopped pistachios, a whole cherry and a drizzle of melted chocolate. Allow cheesecakes to sit for approximately ten minutes to soften slightly before serving.