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gluten-free raw vegan cheesecake slice made with physalis berries

Raw Physalis Cheesecake


Description

A raw cheesecake made with golden berries (also known as physalis), which lend their sweet and sour notes and pastel yellow hue to this treat. This recipe is grain & gluten-free, vegan, refined sugar-free.


Ingredients

Crust

  • ½ cup raw cashews
  • 1 soft medjool date, pitted
  • ½ tbsp maple syrup
  • ½ tbsp coconut oil

Filling

  • ½ cup raw cashews, pre-soaked and strained*
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 20 physalis berries, de-husked
  • 1 tsp pure vanilla extract
  • 1/8 tsp salt

Optional toppings

  • A few more physalis berries, chopped pistachios

Instructions

  1. Process all crust ingredients in a food processor into a sticky crumble. Transfer to a 4″ springform pan and press down into a flat crust. Freeze while working on the next step.
  2. Blend all filling ingredients in a power blender into a smooth consistency (make sure they’re all at room temp first). Pour the filling into the pan over the crust and smooth out the top. Decorate with desired toppings.
  3. Freeze for 5-6 hours or overnight. Thaw out slightly, slice and enjoy! (Keep leftovers frozen).

Notes

*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.

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