I could, if properly motivated, carefully craft some sort of elaborate origin story
for this cake, but it would be a filthy lie.
The truth is simple.
I wanted raw cheesecake, the ingredients were on hand and...cake happened.
More specifically raw vegan chocolate cheesecake with coconut walnut crust. —Slow Club Cookery
medjool dates, pitted
raw flaked coconut
raw walnuts + water for soaking
fresh lemon juice
raw agave syrup (can also use maple syrup, not raw)
Process dates, flaked coconut, walnuts and salt in food processor
until mixture resembles fine crumbs.
Using your fingertips, press crust into the bottom and sides of mini (4") springform pan.
Combine cashews and walnuts, cover with water and soak for 1-3 hours.
Drain soaked nuts and place them in the bowl of a food processor.
Add lemon juice, agave, salt, coconut oil, cacao powder and vanilla extract.
Process until completely smooth.
Scrape filling into springform pan and smooth with a spatula.
Place in the freezer for at least an hour.
Pop chilled cake out of springform pan and serve.
Can be made several days ahead of time and kept chilled until serving.