This cheesecake is a mouthful to say and has a pretty involved ingredient list, but she’s worth it. If you’re a devout vegan, you’re about to be in dehydrated buckwheat heaven. Recipe and image via Fragrant Vanilla Cake.
Crust:
2/3 cup hazelnuts
2/3 cup finely shredded coconut
1/3 cup sprouted, dehydrated buckwheat groats (or additional coconut)
1/8 teaspoon sea salt
3 soft medjool dates, pitted and chopped
3 soft medjool dates, pitted and chopped
Filling:
2 1/2 cups raw cashews (soaked at least 4 hours, but preferably soaked overnight)
1 cup young coconut meat (or additional soaked cashews)
1/2 cup lemon juice
1/2 cup lemon juice
2 Tbsp lemon zest
1/3 cup plus 3 Tbsp raw coconut nectar or agave nectar
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)
2 Tbsp organic dried lavender flowers
1 cup fresh organic blackberries
Blackberry puree:
1/4 cup organic blackberries
1 Tbsp organic coconut nectar or agave nectar
Cream Topping:
3/4 cup raw cashew pieces (soaked at least 4 hours, but preferably soaked overnight)
1/4 cup coconut water
3/4 cup raw cashew pieces (soaked at least 4 hours, but preferably soaked overnight)
1/4 cup coconut water
1 cup fresh young coconut meat* (or additional soaked cashews if not available)
3 Tbsp raw coconut nectar or agave syrup
1 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
1/4 cup raw coconut oil (warmed to liquid)
3 Tbsp raw coconut nectar or agave syrup
1 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
1/4 cup raw coconut oil (warmed to liquid)
For preparation instructions, click here.
