Name: Raw Tigernut Cheesecake
Prep time: 20 min
Total time: 20 min
Cuisine: Dessert
Ingredients: ½ cup skinned tigernuts; 1 soft medjool date; ½ tbsp maple syrup; ½ tbsp coconut oil; ½ cup skinned tigernuts, pre-soaked and strained*; 5 tbsp maple syrup; 3 tbsp lemon juice; 3 tbsp coconut oil; 1 tsp pure vanilla extract; ¼ tsp salt; a handful of skinned tigernuts, edible rose buds (fresh berries could be nice too)

Description

This raw tigernut cheesecake is a sweet and satisfying vegan nut-free cheesecake made without dairy, gluten, or refined sugar.

Ingredients

Crust:

½ cup skinned tigernuts
1 soft medjool date
½ tbsp maple syrup
½ tbsp coconut oil

Filling:

½ cup skinned tigernuts, pre-soaked and strained*
5 tbsp maple syrup
3 tbsp lemon juice
3 tbsp coconut oil
1 tsp pure vanilla extract
¼ tsp salt

Toppings:

a handful of skinned tigernuts, edible rose buds (fresh berries could be nice too)

Instructions

Process all crust ingredients in a food processor until a crumbly mixture forms (note, it takes a bit longer to get the right consistency than with nuts, and you’ll likely need to pause a couple of times to scrape down the sides and process again). Transfer this mixture into a 4″ springform pan and press down into an even crust along the base. Place in the freezer while working on the next step.
Process all filling ingredients in a power blender until completely smooth. Transfer into the cake pan and smooth out the top. Decorate with toppings and freeze overnight or at least 5-6 hours. Remove from pan, thaw out briefly before serving and enjoy! You can keep the cake frozen or refrigerated afterwards.

Notes

*Pre-soak the nuts for 15 mins covered in boiled water and let them cool off to room temp, or a few hours in room temp water (I recommend the latter to keep the recipe raw). Then strain and rinse, discarding the water they were soaked in.