To be more precise, this is my recipe for Raw Vegan Cherry Coconut Chocolate Cheesecake. The filling is a coconut base with a cherry layer on top with a chocolate brownie crust. I made it for my friend Jaime’s bridal shower and I was really pleased with the results!
One thing that I’ll say about this type of recipe is that I generally make it over 2 to 3 days. I’ll start the cheesecake filling at least one day in advance, or make the crust in advance. It’s a lot to do all in one day, and it all needs time to set in the fridge or freezer. If you’re making it on the same day you plan to serve it, make sure to prepare it all at least 6 hours in advance so that it has enough time to refrigerate.
I should mention in advance that I’m really not good about getting the right quantities figured out for the numbers of servings. I’ll often end up with too much crust, so I’ll use extra crust to make the base for an extra tart or two which I’ll set aside in the freezer to use for a different dessert another day. Generally, if I end up with extra coconut filling (I usually double this recipe) I just eat the extra. 🙂
To make this recipe, start with my basic raw vegan cheesecake filling and take it from there.
Raw Vegan Cherry Cheesecake
(aka. Raw Vegan Cherry Coconut Chocolate Cheesecake)
Aprox. 12 servings
- You’ll need a good food processor to make this recipe.
Basic Cheesecake Filling:
- 2 cups of shredded, unsweetened coconut
- 2 tablespoons coconut oil
- 400 mL of raw coconut milk or 1 can coconut milk (canned coconut milk is not actually raw) or the equivalent made into coconut kefir in advance
- 1/4 cup to 1/3 cup of light raw agave, or to taste
- dash of sea salt
- fresh or frozen cherries, about 2 cups pitted plus some extra for decoration
- Brownie Crust:
- 1 cup walnuts
- 1 cup dates
- .33 cup raw cocoa nibs, or cocoa powder
- If you’re making the crust in advance, start with step 11. If you’re making all of this in one day, spare yourself the work of cleaning the food processor multiple times and proceed with step 2 in this order:
- Blitz the dried coconut and coconut oil in the food processor. Leave it long enough that it becomes completely liquified. This might take a good 5 minutes or even longer.
- Add coconut milk to the filling. Blitz it again.
- Remove half of the filling and set aside. This will be used for the cherry layer.
- Add a quarter cup of agave and some sea salt to the coconut base. Adjust to taste. Remove from food processor and put in a bowl or container and place in the fridge to set.
- Take back the unsweetened filling that you had set aside and put it in the food processor. Start to blitz this again, adding about half of the cherries to start. Keep an eye on how wet the filling is getting from the cherries. The moisture level will depend on the cherries that you use. When you’ve achieved the colour and consistency that you like, mix in about a quarter cup of agave or to taste. Do not overmix.
- Remove this layer from the food processor and place in a container or bowl to set in the fridge.
- Mix in any other flavour of choice before adding the agave. This can be fruit, citrus, vanilla, chocolate, etc.
- Add light agave, to taste, and a dash of salt. Do not over blend once you’ve added the agave, just long enough to mix it in.
- Set filling aside in the fridge to solidify while you make your pie crust.
- For the crust, start by blitzing the walnuts in the food processor until the walnuts start to release some oil and begin to clump together, so past the “flour” stage.
- Start adding the dates a few at a time until all of the dates have been added and this comes together as a kind of moist dough.
- Add the cocoa nibs or powder. Blend until combined.
- Press into a tray or springform pan. Chill for at least 30 minutes, preferably longer.
- Cover brownie base with the white coconut mixture. Chill for at least 30 minutes, longer is better.
- Add the cherry layer and chill for at least one hour. Decorate with fresh pitted cherries.