This nearly-raw treat is full of berries, rather than sugar and fat! A lot of vegan cheesecakes rely on large amounts of nuts and oils to create a rich texture. Instead, I use a natural thickener to make this cake smooth and creamy!
- 1 cup nuts (walnuts, almonds, etc.)
- 1 cup rolled oats
- pinch salt
- ⅓ cup dates (packed)
- 2-3 Tablespoons water
- ½ teaspoon vanilla
- Coconut oil (or other oil for greasing)
- 3 Tablespoons coconut shreds
- 1 cup cashews
- 3 cups berries
- ⅔ cup dates (packed)
- 2 Tablespoons lemon juice
- 2 ½ cups water
- 4 Tablespoons agar flakes
- For the filling, place cashews in a bowl, cover with water, and soak (1-4 hrs).
- For the crust, place the nuts, oats, and salt in a food processor and pulse until finely chopped. Add the dates, water, and vanilla and process until well combined. (Add a little more water if the mixture needs more moisture to stick together.)
- Grease the base of a 9" pie plate, or similar sized glass dish and sprinkle the coconut shreds evenly on the bottom (to prevent the crust from sticking to the bottom).
- With your hands kneed crust and flatten with your palms. Place it in the pie plate and evenly spread with your fingers to cover the whole base. Set aside.
- Drain and rinse cashews and place them in a blender with the berries, dates, and lemon juice.
- Place the agar flakes and water in a small saucepan and heat on medium/low, stirring often, until the agar has dissolved (about 5 minutes).
- Pour the agar/water into the blender and blend until well combined.
- Pour the filling into the crust and place it in the refrigerator to set.
Yields: 8-12 servings