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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.
