Raw “Candy Corn” Cheesecake

Raw Candy Corn Cheesecake {Free from: gluten & grains, dairy, eggs, artificial colors, and refined sugar}

Candy corn is pretty much synonymous with this time of year, isn’t it? Can’t miss it at the shops, or on the web for that matter, either. One glance at it and you know Halloween is around the corner; even those colors cannot be divorced from October. Candy corn is definitely an autumnal childhood icon.

Raw Candy Corn Cheesecake {Free from: gluten & grains, dairy, eggs, artificial colors, and refined sugar}

To be honest, it’s not really a candy I miss. I think just knowing that it’s made of a blend of sugar, corn syrup, wax, and fake colors… I’ve always perceived it as more of a decoration, something to spruce up a Halloween display, you know? But last week I made a beautiful turmeric cake, and seeing the color of it I suddenly got a crazy impulsive drive to make candy corn cheesecake. I mean, I “cheesecake” everything, so why not candy corn, too?

Raw Candy Corn Cheesecake {Free from: gluten & grains, dairy, eggs, artificial colors, and refined sugar}

Now I must tell you, I’ve gone through multiple versions of this cake, trying to get that darn orange layer to be naturally orange — it’s trickier than you’d think, especially when trying to stick to more commonly found ingredients. Well, I think I finally got there with this version — using a mix of carrots, dried apricots, and turmeric. All wholefoods. All vibrant. No sneaky nasties. And most importantly all DELICIOUS.

Raw Candy Corn Cheesecake {Free from: gluten & grains, dairy, eggs, artificial colors, and refined sugar}

It’s a cross between a crustless cheesecake and an ice cream, if you will. So you can serve it like a cake, sliced into normal slices with classic seasonal colors (great for an office party or class activity, or as a friend on Instagram suggested — for an awesome 70s-themed party!) Or, if you’re a sucker like me for childhood delights, take it all the way to candy corn status by cutting it into slabs (full-length strips) and then into triangles to get those cute little kernels.

Raw Candy Corn Cheesecake {Free from: gluten & grains, dairy, eggs, artificial colors, and refined sugar}

Healthy Halloween treats? Mission accomplished :)

Raw Candy Corn Cheesecake {Free from: gluten & grains, dairy, eggs, artificial colors, and refined sugar}

5.0 from 6 reviews
Raw Candy Corn Cheesecake
Author: 
Prep time: 
Cook/Chill Time: 
Ready In: 
Makes: 6" cake {or double for larger cake}
 
Ingredients
  • *Make sure ALL ingredients are at room temperature!
White layer:
  • 1½ cups raw cashews, pre-soaked and strained {overnight or for 15 minutes in boiled water}
  • 6 tbsp lemon juice
  • 6 tbsp maple syrup {or agave, coconut nectar, brown rice syrup, honey / honee, etc.}
  • 5 tbsp coconut oil, soft or liquid
  • 1 tsp pure vanilla extract
  • ¼ tsp salt
Yellow layer add-ins:
  • 1 cup chopped mango
  • 1½ tsp turmeric
  • ½ tsp cinnamon
Orange layer add-ins:
  • 1 cup soft dried apricots
  • 1½ large carrots, chopped
  • 2 tbsp coconut oil, soft or melted
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup {or sweetener of choice}
  • 1 tsp cinnamon
  • a pinch more turmeric if needed to adjust the color
Instructions
  1. Place all white layer ingredients into a blender and process until smooth. Remove approximately 1¼ cups of this mixture and set aside.
  2. Add yellow layer ingredients into the white mixture remaining in the blender. Blend until smooth. Remove approximately 1¼ cups of this mixture and set aside as well.
  3. Add all orange layer ingredients to the yellow mixture remaining in the blender. Blend until smooth.
  4. Transfer orange mixture into a 6" springform pan and flatten with a spatula to form the base layer. Lightly tap the pan on the counter a few times to get the layer to smooth out even more. Carefully pour the yellow mixture on top -- I like to add small bits of it at a time, distributing them all around evenly until the yellow layer is formed {if you pour it in all at once it might sink into the orange layer}. Even the layer out gently with a spatula. Repeat the process with the white layer.
  5. Freeze for at least 5-6 hours or overnight. When ready to serve, remove from freezer, cut into slices or slabs & kernels and enjoy!

Happy {un}baking!

Audrey

      • Audrey
    1. Scilla
      • Audrey
      • Audrey
      • Audrey
    2. Nancy
      • Audrey
      • Audrey
      • Audrey
      • Audrey
      • Audrey
      • Audrey
      • Audrey
      • Audrey
      • Audrey
      • Audrey
      • Audrey
      • Audrey

    Add Your Comment

    Rate this recipe:  
1.5K Shares
Pin1.4K
Share112
Yum