A lovely vegan cheesecake with the rich and warming flavors of tahini and persimmon. Gluten-free. Refined sugar-free.
*Make sure all ingredients are at room temperature before getting started*
*It's important all ingredients are at room temperature before getting started, especially for the filling. This is because when coconut oil touches cold stuff it solidifies, which if happens inside your blender or food processor would mean that the mixtures aren't going to get mixed through evenly and can end up chunky or poorly blended. So make sure things like maple syrup or almond milk, etc. are brought to room temperature first.
** 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.
*** The better tasting the tahini, the better tasting the cake will be. Try to use a fresher batch of tahini, so it's creamy and at least somewhat runny for best results here.
**** Treat this cake like ice cream -- it's a dessert that will melt if left out at room temperature too long. Store any leftovers in the freezer.
Keywords: tahini persimmon cheesecake (vegan, gluten-free)