Raw Jackfruit Cheesecake and New Recipe Videos

Happy Friday! Before I get into today's recipe feature, I have to share some news with you - I'm currently having a new blog site designed. Yay! Thank goodness, right?! Blogger has been doing something funny to the wallpaper on my blog and it's looking horrendous. I guess this is the kick in the butt that I needed though because it's been on my mind for a while to get a proper blog that will be laid out better and more user friendly. In the meantime, don't mind the mess and enjoy the recipes 🙂

I have an amazzzzing new raw cheesecake recipe to share with you today. If you haven't already tried jackfruit, you must! This tropical fruit is super sweet and tastes like juicy fruit gum. I've been fortunate enough to eat fresh jackfruit many times in my life when traveling, but in this part of the world it can be hard to find. Luckily you can get dried jackfruit and lately I've found crunchy jackfruit at the grocery store.

Jackfruit Cheesecake 
Vegan - Raw- Gluten Free - Grain Free - Soy Free - Refined Sugar Free

Crust

1/2 cup almonds
1/3 cup shredded coconut
1 1/2 tablespoons coconut flour
1/3 cup raisins
1 teaspoon water

Grind the almonds to flour in a food processor. Add the coconut, flour, and raisins. Process until the raisins are broken down. Add the water and pulse to incorporate. Press into a 6" spring form pan.

Filling

1 cup packed dried jackfruit
1 1/4 cup hot water
1 cup cashews
1/4 cup agave or coconut nectar
1 tablespoon lemon juice
1/2 teaspoon pure vanilla extract
1/4 cup + 1 tablespoon melted coconut oil
2 tablespoons melted coconut butter

Soak the jackfruit in the water for 3-4 hours, or until soft. Blend the jackfruit, soak water, cashews, nectar, vanilla, and lemon juice until smooth in a high speed blender. Add the coconut oil and butter. Blend to incorporate. Pour the filling over the crust. Chill in the freezer for for 2-4 hours and then in the fridge for 12 hours.

Garnish
For an extra special touch, dip extra dried jackfruit and coconut chips into melted dark chocolate, let the chocolate harden and then arrange on the top of the cake.

Here are some of my latest raw food recipe videos!

This raw parsnip hummus is SO good that I've made it 3 times already.

Chocolate tahini dip is a great nut-free option.

Spirulina salad dressing is so creamy!

Raw Sweet Potato Soup

Raw tahini herb dip


Raw Thai peanut sauce is great with zucchini noodles, peppers, cilantro, and avocado.

Cherry amaretto chia pudding is a nice breakfast option - or could even be enjoyed as dessert!

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