I am really proud of this cheesecake – I think it might be the first raw persimmon cheesecake to hit the interwebs! I couldn’t find a recipe for raw persimmon cheesecake so I made my own based on Sweetly Raw’s Mandarin Orange Cheesecake on a Pecan Ginger Crust with a Cranberry Pomegranate Compote, and Candied Pecans. I give it a 4/5 Happy Monkeys. The texture is spot on and it makes a nice, healthy treat.
Filed under 4/5 Happy Monkeys, Dairy-Free, Dessert, Gluten-Free, Grain-Free, Raw, Sauce/Dip, Snack, Sugar-Free, Vegan, Vegetarian
Another recipe culled from EachPeachPearPlum’s Thanksgiving 101 thread. Oh my god, is this good. Wow, wow, wow. This was the highlight of our Thanksgiving dinner. All my cooked friends loved it and you’d never know it was raw. It also freezes well so you can enjoy it later. No question 5/5 happy monkeys. This freakishly delicious recipe was also submitted to The Nourishing Gourmet’s awesome Pennywise Platter Thursday.
Wow! Yum, yum, yum. I have been thinking about this date nut torte sitting in my fridge all evening, and as soon as I finish this post, I’m going to go indulge in some dessert. I’m drooling just thinking about it.
The funny thing is that Alyssa Cohen has this listed as one of the first recipes to make under her weekly plan in Living in Live Food, but I decided against making it. At the time, I was much more strict about my anti-candida no-food diet, and the thought of a lot of sugary raisins and dates wasn’t sitting well with me. But I’ve relaxed my diet a bit now and am allowing myself to enjoy this delicacy. It is awfully sweet though, so beware. It’s a little addicting and really not healthy, but delicious none the less.
– 2 cups raisins (I used flame)
– 2 cups walnuts
– 1 cup dates, pitted and soaked
– Juice of 1 lemon
Mix the crust ingredients in a food processor until they are well blended. Scoop out and mold onto a plate in a round circle about 1.5 inches thick. Mix the frosting ingredients in the food processor and spread on top of the crust. Sprinkle with copious amounts of cinnamon. Serve immediately or chill for firmer slices.
OK, so I couldn’t wait until after this post. I had to go to the fridge and get some now. Yuuumm!
This gets a strong 5/5 happy monkeys. The best part is the cinnamon I added on top. Next time, I think I’ll mix it into the crust for a cinnamon raisin crust. Also, I think I want to try adding hemp seeds and more lemon juice to the frosting to make it creamier without the added sweetness of more dates.
Yum! I made these last night as a treat and they’re gone already! I had a rather down day at work today (a disturbing trend I’ve noticed lately) and I ended up eating all of them by early afternoon. Not completely recommended but at least I can console myself by telling myself that they are “healthy.” Right now these get a 5/5 happy monkeys for being the bright point in my day.
– 3 dates, pitted
– 1/4 cup almonds
– 1/4 cup cashews
– 2 tbsp raw carob
– 2 tsp raw cocoa
– cinnamon to sprinkle/roll in
Combine all but the cinnamon in the Vita Mix and blend until your Vita Mix gives up. It will be sticky but not completely homogeneous. Form into balls and roll in cinnamon or sprinkle cinnamon over them. They might be crumbly when bitten. Try not to eat all of them at once.
Next time I might: add more cocoa, add more cinnamon directly into the mix, use another date for more stickiness or soak dates first. Make them again tonight! And make a double or triple batch.
Wow! Talk about easy and delicious. Total 5/5 happy monkeys.
From Living on Live Food by Alissa Cohen: Take two or three raw bananas, peel, chop and throw in the freezer. Freeze up to two weeks. Take them out and blend until soft and creamy. Add ice to bulk it out if needed. Also, you can add cocoa, carob or any other flavoring if you want. We found raw cocoa to be a bit too bitter, and prefer the carob.
Next time: freeze the bananas before they get too ripe and sweet; try carob/mint flavoring.
After buying the delicious raw cheesecake in our local whole foods every other week, we decided it was time to try to make our own. This recipe is loosely based on the recipes in Alissa Cohen’s book Living on Live Food, but with the sugar content drastically reduced.
It was yummy and healthy, hower, it didn’t quite live up to the whole foods version, mostly because it was too liquidy to completely hold together, even after many hours chilling in the fridge. I think it is because we added a cup of water to get our crap blender to actually blend. Now we have a ultra fantastic vita-mix so hopefully next time this won’t be an issue. Did you know a vita-mix can blend an iPod? I know it’s true because it’s on the internet.
This version gets a 3/5 happy monkeys because it needs some work in the firmness area. The crust was fantastic and gets 4/5 happy monkeys all on its own.
1 cup pecans
1/2 cup dates (pitted, soaked & drained)
1.5 cups shredded coconut
1 tsp vanilla
4 cups strawberries (fresh or frozen, we used both)
4 cups cashews (soaked & drained)
2 tsp vanilla
juice from 1.5 limes
1 cup water
To make crust: grind pecans until fine, add dates and blend until creamy, add the rest of ingredients and blend well. Press into the bottom of a pie pan.
To make pie filling: blend all ingredients together, pour into pie pan on top of crust. Chill.
Next time: try a more complex base than straight cashews (maybe add fresh young coconut); soak cashews first; do not use a cup of water; if use any water, use coconut water or date water instead of plain water; use vita-mix!
Also, I really want to try Rawmazing’s Raw Strawberry Cream Pie next time we get strawberries and I have the foresight to soak my cashews for 6 hrs first–it looks sooo good!