The Mrs. RevBT Bevell

Friday, December 4, 2009

Raw Vegan Cheezecake...for Breakfast? Yes!



I just HAD TO create my very own raw vegan cheezecake. Not just any 'ol cheezecake. But a RAW VEGAN BLACKBERRY CHOCOLATE CACAO CHEEZECAKE! This is new territory for the Charming Veggie Chef. Pies, rawsagne, raw vegan chili, and the like...sure, no problem. But this was my first attempt at a cheezecake using a spring form pan rather than a pie dish and I must say....I utterly impressed MYSELF.

First task at hand is to soak the organic raw cashew splits for at least an hour.



What I learned is that if I want to eat cheezecake "now", it's not going to happen unless I soak my nuts the night beore. It's all about planning.



Ok, so the crust:


1 cup raw Spanish almonds (soaked for a few hours....I've read online that overnight is suggested, other sites say 8 hours, and yet again others say 'a few hours'...I soaked mine for about 2. Did that release the enzyme inhibitors fully? I'm not sure? Did I rinse/drain and allow the almonds to germinate for another hour? No, I did not. Next time I will...it's that planning thing again. I happened to want what I want when I want it. And I wanted it now...so...a short cut was taken). Where was I?
pinch of Himalyan salt
pinch of powdered clover
1/2 Cup pitted dates



Blend all crust ingredients in a food processor until nice and crumbly. Then press all into the bottom of a spring form pan like so:






Next layer is the yummy chocolate! Ingredients are:


1 Cup organic raw cashew splits soaked in water for an hour
1/4 Cup dried coconut flakes
1 TBS raw cacao nibs
1 TBS raw carob powder
1 tsp vanilla extract
pinch salt
2 TBS water
2 TBS organic cold-pressed coconut oil
2 TBS raw agave nectar
Blend all until super creamy in a Vita-Mix, then layer on top of the crust as so:





Next up! Cheezecake layer.
1 1/2 Cups cashews (soaked)
2 TBS coconut oil
1/4 Cup agave
juice of 1 organic lemon
1/4 Cup water
1 1/2 cups organic blackberries
Blend all ingredients EXCEPT the blackberries until super duper smooth in a Vita-Mix blender. THEN fold in the blackberries. Pour on top of the chocolate layer like this:





Next I made a topping using a cup of blackberries, agave and water and blended it all until smooth in a food processor. I poured that on top to give the beautiful berry color. Then I got a TBS of carob powder and more agave + wate and blended that up and used that for a lil drizzle. See how pretty it looks?





My mouth waters and again I've got to WAIT while my cheezecake sets. I put it in the freezer for about an hour or longer. And at long last!! The moment I've been waiting for...ORGANIC RAW VEGAN BLACKBERRY CHOCOLATE CACAO CHEEZECAKE! Viva la YUM!



...pan removed....side view...up close...we're about to get personal.....



oh my goddess! everyone...i want to introduce to you ---> Raw! Vegan! Organic! Love! ♥ Raspberry Chocolate - Cacao Cheezecake ♥ ♥ ♥




...an arial view...let us all stop and take a deep breath and marvel at this wonderous sight!!



....layers upon layers of yummilicious-ness! datey/almond crust ♥ cacao nib agavey chocolate ♥ cashewey lemony berry cheeze ♥ blackberry blended love n goodness ♥ carob-y sweet choco drizzle ♥ topped with organic blackberries too?!~




Oh My Goddess that was the ultimate in Food Porn.

I even saved you a bite!

*rawr*



So that's all folks! I came up with this recipe by reviewing 3 other recipes I found in books and online. If you attempt to make this yourself I'm prety certain that it will come out different from mine. Not that that's a good or bad thing! Use my recipe as a lanch pad for your very own Best Cheezecake Ever. I may have added more or less of any ingredient. Go with your heart and let your taste buds be the judge!

Love Love Love







1 comment:

jessi love. said...

Sounds sinful! I would love to try this recipe out. Thanks for sharing!