Vegan Maple Pecan Cheesecake
This raw, clean-eating cheesecake recipe is a diary-free, as well as being nutritious and refined sugar-free. A chocolate base with a hint of salt, topped with a sweet maple and cashew cream, finished with candied pecan nuts. A fabulous gluten-free dessert.
Prepare the base
- Line 4, 6cm cooking rings with baking paper (or make your own rings using a cardboard tube – see the blog for further details).
- In a food processor, blend the raw almonds, dates (stones removed), salt and cocoa until they resemble breadcrumbs.
- Gently tip 3 tsps of the base mixture into each cooking ring and press down very firmly with the end of a wooden spoon or a blunt ended cooking utensil, so that the base is compacted.
Make the filling
- Clean the food processor bowl and blade, ready to use again.
- Melt the coconut oil in a pan and add it to the food processor along with the soaked cashews, maple syrup and vanilla extract. Blend on high for a minute then stop the blender and scrape down the sides with a spatula. Blend on high again for a minute then stop to scrape down the sides. Keep repeating the process until a nice, smooth puree consistency is achieved.
- Using a teaspoon, divide the cashew mixture between the moulds, pushing it down gently onto the base. Use a teaspoon dipped in hot water to smooth the tops of the cheesecakes if desired.
- Place the cheesecakes in the freezer to chill for 10 minutes.
Make the topping
- In a heavy bottomed, cast iron saucepan, heat the pecans and maple syrup over a high flame. The maple syrup will start to bubble, allow it to continue to bubble and stir gently until the pecans start to absorb the syrup and become really sticky. This should take between 5 and 10 minutes.
- Tip the pecans onto a sheet of baking paper to cool.
Assemble the cheesecake
- Push the cheesecake up through the mould by pushing on the base. Remove the baking paper.
- Top with the candied pecans and serve.
For further details and recipe images, read the blog post Raw Vegan Maple Pecan Cheesecakes.