A deliciously zingy and fruity raw vegan papaya and lime cheesecake. Gluten-free, grain-free, and refined sugar-free.
- ½ cup raw cashews
- 2 soft medjool dates, pitted
- ½ tbsp dark maple syrup*
- ½ tbsp coconut oil, liquefied
- ½ cup raw cashews, pre-soaked and strained**
- 120gr papaya, peeled and de-seeded***
- 3 tbsp dark maple syrup
- 3 tbsp coconut oil, liquefied
- 2 tbsp lime juice
- zest of ½ a lime
- 1 tsp pure vanilla extract
- ⅜ tsp salt
- a few tbsp unsulphured diced dried papaya
- a few tbsp mini vegan chocolate chips
1. Process all crust ingredients into a fine sticky crumble in a food processor. Transfer into a 5″ springform pan and press down into a flat crust along the base. Freeze while working on the next step.
2. Make sure all filling ingredients are at room temperature before getting started***. Blend them all together into a completely smooth consistency in a power blender. Transfer this mixture into the prepared cake pan over the crust. Tap the pan down on the counter to smooth out the top, and even it out further with the back of a spoon as needed.
3. Sprinkle with desired toppings around the edges.
4. Freeze for 5-6 hours or overnight. Thaw out lightly on the counter for 10 minutes prior to serving, slice and serve.****
*Maple syrup isn’t considered a raw sweetener, so if you wish to keep this recipe more fully raw, use a raw sweetener of your choice, like raw agave, etc.
**To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
***Approx. 1 cup of large chunks of papaya (1″ – 2″ cubes).
***This is very important so that ingredients blend properly. If anything going into the blender is too cold it can make the mixture firm up prematurely. Conversely, you don’t want any of the ingredients to be hot either. Room temperature is just right.
****Storage notes: treat this cake like ice cream. Keep it cake frozen at all times until ready to eat, and freeze any leftovers. If left too long at room temperature it will begin to melt back into the consistency it was in the blender.