Strawberry Chocolate Raw Vegan Cheesecake No Nuts!
I promise…this will be the last substitution raw “cheesecake” for a little while. But after the pineapple question, I had to try another one. This raw “cheesecake” turned out so well I wanted to share it with you! Fair warning, there is one more in the series but I have to take a little time off and make some savory recipes before I post that one!
If you have been following along, I am doing a series on replacing cashews in raw desserts. The first replacement was pine nuts and worked beautifully in this raw Lemon Thyme “Cheesecake”. The second attempt used no nuts, just coconut. I made the Pineapple Coconut “Cheesecake” and though the flavor was outstanding, it did require some freezing to set up. I learned that pineapples contain a substance called bromelain, it could have been the prime suspect in preventing the “cheesecake” from setting up. I just had to make another one, with the coconut but without the pineapple to see how it turned out.
I had tons of strawberries in on hand so they became the obvious choice. I jazzed it up with a chocolate crust and some chocolate ganache on the top. The results? Another delightful raw “cheesecake” but once again, even though it was much more firm than the pineapple, it still didn’t set up like the raw nut “cheesecakes”. A quick pop in the freezer before you slice takes care of the problem.
My conclusion? You can use coconut as a substitution, just know that you will lose some of the setting ability. The taste is clean and fresh, perfect for a spring day.
Equipment Needed:
Raw Strawberry Chocolate Raw Vegan Cheesecake
SERVES 8-12
Crust
- 4 dates, soaked until soft
- 1 1/2 cups dried unsweetened coconut
- 1/4 cup cacao powder
- 1 tablespoon agave or liquid sweetener of choice
- 1 tablespoon coconut oil, softened
- Place all ingredients in food processor and pulse until well combined.
- Pat firmly into 7-inch spring form pan. I use this one: Spring Form
Filling
- 3 cups flesh from young Thai coconut (I used 4 but it may take 5)
- 1/3 cup coconut water
- 1 cup coconut oil
- 1/4 cup agave or liquid sweetener of choice
- 1 teaspoon vanilla
- 3 cups diced strawberries
- 1/2 cup unsweetened, dried coconut (optional)
- Chocolate Ganache (recipe here: Chocolate Ganache)
- Place coconut flesh, coconut water, coconut oil, agave and vanilla in high-speed blender. Blend until smooth.
- By hand, stir in the strawberries.
- Pour filling over crust, top with optional coconut and ganache. Chill for 6-8 hours or overnight.
- Pop in the freezer for 1/2 hour before slicing to firm a little further.
Marlene wrote on April 9, 2013
Where do you get Thai coconut meat?
Susan wrote on April 9, 2013
From young Thai coconuts. You can buy them at Whole Foods, Asian grocery stores and many coops.
Brenda Walker wrote on April 9, 2013
Any tricks on getting the meat out of a coconut? It takes me FOREVER – there must be an easier way. 🙂 If not, do you think it would work to rehydrate some unsweetened, dried coconut? Thanks so much for this wonderful site! I’m completely addicted to it!!!
Susan wrote on April 9, 2013
I just use a large spoon and scoop it out. Rehydrating unsweetened coconut will not work. It is a completely different thing. Cheers!
The Vegan Cookie Fairy wrote on April 9, 2013
Looks beautiful! I do often wonder if it’s possible to make a raw cheesecake without nuts. I love nuts, but sometimes I would just like to spare myself the fats (even if they are healthy! I could eat them all day long, which is probably not so healthy).
Susan wrote on April 9, 2013
This one is made without nuts! Coconuts are a drupe. Cheers!
Therawfoodsisters wrote on April 9, 2013
Woooow!! Mouth watering pics and the recipe sounds DELICIOUS. Thank you for sharing! Have to give it a try. Big hug from Amsterdam
Eva wrote on April 9, 2013
Hi,
It looks delicious and so beautiful! I’m not sure I can find young Thai coconut here in Valencia. Is it possible to use normal coconut instead or another sustitute? Thank you!
Susan wrote on April 9, 2013
Since this is a substitution recipe, I really don’t have a substitution for the substitution. 🙂 You could revert back to cashews… Cheers!
bobbie joh wrote on April 8, 2013
oh..my..GOSH!!! i can’t wait to make this.
i have to wait till i can get to the local asian grocery – coconuts are about $1 cheaper there than at the natural food store. i know they are as fresh as possible: they get deliveries at least 3 times a week. I sometimes feel so silly buying so many coconuts at one time – i get a bunch, then blend the flesh and water and freeze it. i guess i’m just going to buy out their stock next time i’m there because i HAVE to make this!
susa wrote on April 8, 2013
beautiful images and lovely ‘clean’ site ~ so pleasantly put together 🙂
ria swift wrote on April 8, 2013
Just reading the ingredients makes me feel like I died and went to heaven. Amen !
Susan wrote on April 8, 2013
Ria…enjoy!
Raw Food Betsy wrote on April 8, 2013
Hi Susan,
Do you ever substitute a combination of organic coconut milk with organic coconut water for the REAL young Thai coconut meat? Have you tried this method in making any of your incredible “raw” cheesecakes? What would the ratio of coconut milk be to the coconut water?
Thanks for all your inspiring raw recipes and exquisite photos! Rawmazing is my all-time favorite raw food recipe website.
Eat well, be well,
Betsy
Susan wrote on April 8, 2013
It would be way too liquid. The flesh is solid. Coconut milk and water would just not be the same. Cheers!