My very good friend Christina just got married. After having their private civil ceremony they had a small gathering at a bistro to celebrate. Because it wasn’t a typical wedding with a reception, I wanted to surprise the couple with one of my tasty raw delights. I also thought that since they had gotten married and all, that there should be cake, or some form of it at least. I always love an opportunity to get in my kitchen and get creating!
Christina and I share a very similar healthstyle when it comes to food. So making raw treats for her is always a win as she so eagerly eats them and appreciates them. Not everyone can enjoy raw desserts. One has to know their crowd. Christina is my crowd 😉
The crust is original Pamplemousse, and I am very happy with how it turned out. Full of texture and flavor, it was a perfect switch from the usual pie crust. As for the filling, it was an adaptation from Tiziana Alipo Tamborra and Matthew Roger’s recipe. It’s in a cookbook or I would share the link with you all of the original recipe.
Since we were at a venue, I couldn’t keep the cheesecake in the fridge the whole time and it got a little soft, one of the downfalls of raw desserts. If you are to make this, I definitely recommend keeping it in the fridge until you serve it. It was still so delicious and extra creamy 🙂
Ingredients for the crust:
- 2 cups raw almonds
- 1/2 cup buckwheat crsipies (raw buckwheat sprouted then dehydrated). You could probably just use buckwheat groats if this step is not convenient for you.
- 1/4 cup shredded coconut
- 1/4 cup cacao powder
- 1/4 cup cacao nibs
- 1 cup soft dates (I used medjool)
- 1/8 cup water
- put everything in a food processor except water, and blend until well combined. If it is not sticky enough to stick together, slowly add water while the motor is running until you achieve a “dough” that is somewhat crumbly but that will stick together once pressed down.
- press it in a 10 inch springform pan and put in fridge while making the filling
Ingredients for filling:
- 3 cups soaked cashews
- 2 cups pomegranate juice
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 3/4 cups agave
- 1 TBS liquid vanilla
- 1/4 tsp salt
- 3 TBS lecithin
- 3/4 cups coconut oil or butter, melted
- put all ingredients except oil and lecithin in blender and blend until really smooth
- add oil or butter, and lecithin and continue blending until well incorporated
- pour in pan on top of crust
- put in freezer to set for about 2 hours
- transfer to fridge until ready to serve