This is probably one of the most indulgent cheesecakes I have ever tasted, yet it’s totally vegan and gluten free. I made this for a dinner party and popped what we didn’t eat into the freezer so we can enjoy it at our leisure. The ingredients are quite costly, especially if, like me, you try and buy organic as much as possible, so it really isn’t something you want to see go to waste.
The dates, nuts and berries mean this cheesecake is packed full of nutrients for our body to feast on, but thanks to the apple juice, maple syrup and dates it is also very high on the natural sugars front. My advice would be to make the cheesecake, freeze it and get a slice out as a treat every now and again. Make sure you allow enough time for it to thaw before eating as this will allow the flavours to flood out and tickle your taste buds.
For the base:
- 1 and a 1/2 cups of almonds (300g)
- 2 and a 1/2 cups of medjool dates (500g)
For the middle:
- 2 cups of soaked cashew nuts (400g)
- 2 frozen over-ripe bananas
- 1/3 – 1/2 of a cup of maple syrup depending on how sweet you like it (150ml)
- 1/3 of a cup of freshly juiced apple juice (100ml)
- 1 teaspoon of cinnamon
For the top:
- 1 cup of freshly frozen blueberries (packaged frozen berries have too higher water content and make the mix too runny so freeze your own for a couple of hours before making this) (200g)
- 1 cup of strawberries (200g)
- 1 frozen banana
- 4 medjool dates
- 1 tablespoon of maple syrup
- 1 teaspoon of cinnamon
Before making this you need to slice the three bananas and freeze them for at least three hours along with the blueberries. You also need to soak the cashew nuts for at least four hours.
Start by making the base. Put the almonds into a food processor and blend for a minute or so until the nuts are nicely crushed. Once this has happened add the pitted medjool dates and blend again until a sticky mix forms. Press this into the base of a cake tin and place in the freezer.
Then make the middle layer by simply putting all the ingredients into the food processor and blend until smooth and creamy. Take the base layer out of the freezer and pour three quarters of this mix over it before putting the cake back into the freezer – keep the final quarter of the mix in the processor as it’s needed for the top layer.
Wait about twenty minutes for the middle layer to set in the freezer before making the third layer. To make this simply add the remaining ingredients to the blender combined with the mix from the middle, blend until smooth and then pour over the middle layer.
Place the cake back into the freezer to set for two hours before serving. You’ll need to remove the cake from the freezer and allow it to warm up for a few minutes before you serve it. Then enjoy!