Raw Cinnamon Myrtle “Cheesecake”
Prep time: 5 mins
Cook time: 15-20 mins
Serves: 12
This cake is a real (guilt-free) crowd pleaser! We’ve added Cinnamon Myrtle for a native Australian twist.
Filling:
- 1/2 cup applesauce (120g)
- 1 1/2 cups raw cashews (150g)
- 1/2 tbsp pure vanilla extract
- 3 tbsp virgin coconut oil (30g)
- pinch pure stevia plus 2 tbsp water (or 1/4 cup pure maple syrup and omit the water)
- just under 1/2 tsp plus 1/8 tsp salt
- 2 tsp lemon juice
- 1 tsp cinnamon, divided
Crust:
- 1/2 cup pitted dates
- 1/4 tsp cinnamon
- 1 tbsp Cinnamon Myrtle
- 1/2 cup almonds (80g)
- 1/16 tsp salt
- 1/4 tsp pure vanilla extract
- up to 1 tbsp water, if needed
This cake is a real (guilt-free) crowd pleaser! We’ve added Cinnamon Myrtle for a native Australian twist.
- Place the cashews in a medium size bowl and cover with water. Allow to soak overnight (we’re activating the nuts here!).
- The following day, drain the water from the nuts and pat them dry with a paper towel or dishtowel.
- Combine all the filling ingredients, except 1/2 tsp cinnamon, in a food processor and blend on high until the mixture is smooth.
- Add all of the crust ingredients in a food processor and process until little crumbles begin to form. If you’re noticing the mixture is too dry, add the water and process again.
- In a 8.5 inch round pan, begin pressing the crust crumbles into the bottom, then smooth all but 2 tbsp of the cheesecake filling on top.
- Combine the reserved 1/2 tsp cinnamon with the reserved 2 tbsp cheesecake filling. Spread this paste on top of the pie, then use a fork to swirl it around the cheesecake.
- Freeze until the cheesecake is firm enough to slice.
This recipe has been adapted from Chocolate Covered Katie. Read the original recipe here.