Continuing with a bit of a cherry theme, another recent dessert around here was raw vanilla bean cheesecake with chocolate and cherries. How can you go wrong with that combo, right? This cake is utterly rich and deeelicious. You could use the vanilla cheesecake as the perfect platform for a wide array of toppings. Tropical fruit would be nice, or a peanut butter sauce to compliment the chocolate sauce. A fresh berry topping would be great too! Oh the possibilities...
I drizzled the cake with raw chocolate sauce. I keep a jar of it in my fridge to easy use whenever I want it!
Raw Vanilla Bean Cheesecake
With Chocolate Brownie Crust and Cherries
3/4 cup walnuts or pecans
1 1/2 cup pitted dates, chopped
1 1/2 teaspoons pure vanilla extract
2-4 teaspoons water, as needed
Grind the almonds in a food processor.
Add the remaining ingredients and process to combine into a dough.
If the mixture is too crumbly and dry, add a little water.
Press into the bottom of a 12" spring form pan. Set aside.
Vanilla Bean Filling
3 cups cashews
3/4 cup water
3/4 cup coconut nectar or agave
1 1/2 tablespoons lemon juice
3 teaspoons pure vanilla extract
Seeds of 1 vanilla bean
1/2 cup melted coconut oil
1/2 cup melted coconut butter
Blend the cashews, water, nectar, lemon, and vanilla in a high speed blender until completely smooth.
Add the vanilla bean, coconut oil and butter. Blend again to incorporate.
Pour the mixture over the crust.
Chill in the fridge for at least 12 hours or until firm.
To speed the chilling process, freeze the cheesecake for 4-5 hours and then refrigerate until firm.