Crust
- 1 cup raw almond flour
- ½ cup dates
- ½ cup raisins
Filling
- 2 cups soaked cashews
- 1 can chickpeas, drained
- 1 can coconut milk
- 1½ tbsp vanilla
- ½–1 cup maple syrup
- 2 tbsp nut butter
- Zest of 2 lemons
- Juice of 1 lemon
- Pinch of salt
- 3 tbsp chickpea flour
Fruit Topping
- 1 cup raw almond flour
- ½ cup dates
- ½ cup raisins
1. Make the crust: Blend the almond flour, dates, and raisins in a food processor. Press into a parchment-lined 9-inch springform pan and freeze while preparing the filling.
2. Make the filling: Blend the cashews, chickpeas, coconut milk, vanilla, maple syrup, nut butter, lemon zest, lemon juice, and salt until smooth. Add the chickpea flour and blend briefly.
3. Bake: Pour the filling over the crust. Bake at 350°F (175°C) for 35–40 minutes. Let cool completely, then refrigerate until set.
4. Make the topping: Warm the berries, maple syrup, and lemon juice in a saucepan over low heat. Let cool, then spoon over the cheesecake.
No chickpea flour? Cornstarch can be used as a substitute.
Recipe Inspiration:
YouTube — Mark Stache, “One Can of Chickpeas WILL Change How You Think About Cheesecake”
Carrot Filling
- 4–6 cups juiced carrot pulp
- 1 cup raisins
- 2–3 cups pitted dates
- Dash of cinnamon
- Small piece of vanilla bean
Frosting
- 2–4 cups soaked raw cashews
- 2–4 cups coconut water
- 1½ cups pitted dates
- ½ cup lemon juice
- Sprinkle of cinnamon
- Small piece of vanilla bean
Make the filling: Blend the carrot pulp, raisins, dates, cinnamon, and vanilla in a food processor. Work in batches if needed, adding a little water if the mixture is too dry.
Shape the cake: Mix the batches together and press firmly into a 9-inch springform pan. Refrigerate until firm.
Make the frosting: Blend the cashews, coconut water, dates, lemon juice, cinnamon, and vanilla until completely smooth.
Finish: Spread the frosting evenly over the chilled carrot cake. Refrigerate until ready to serve.
Recipe Inspiration:
YouTube — FullyRawKristina, “Raw Carrot Cake”
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