Firstly, you should know that I rarely weigh or measure, so if my vague quantities are going to irritate you, look away now!
There are lots of raw vegan cheesecake recipes out there but the ones I found either used almonds, which I can't eat, or they used the freezer to set it and I wanted to see if chia seeds would do the trick to make a raw vegan fridge set cheesecake.
Ingredients-ish:
Crust
1/2 cup cashew nuts
1/2 cup pecan nuts
1/2 cup dates… well, I didn't have half a cup of dates in the cupboard like I thought I had, so made up the 1/2 cup with dried apricots and prunes.
1/2 tsp himalayan rock salt
1 tbs coconut oil
"Cheesey" part
about 2/3 a supermarket punnet of strawberries
1 tsp vanilla essence
about 1/3 cup chia seeds (I had no idea how much chia to use to set it, so this is just a guess)
250mls coconut cream
I blend the chia seeds. I've never tried them the unblended "frogspawn" way.
Blend crust, squish into cheesecake tin, blend cheesy part, pour in over crust, fridge-it for a few hours or overnight. Eat. Share. Don't share… will leave that one up to you!
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