Rum and Raisin Cheesecake: The King of Paleo/Vegan Desserts
vegan || paleo || vegetarian|| grain free || gluten-free || dairy free || soy free || egg free
There’s nothing like a cold dessert on a hot Australian Christmas day and nothing says, “Australia” more than Bundaberg Rum. I’ve trialled and added this recipe to our Christmas menu for 2016. This is the easiest no-bake, and the healthiest, Rum and Raisin Cheesecake recipe on the planet. It will knock the socks off both the health conscious and sceptics alike.
The firm chewy is base in is made from activated almonds, coconut, dates and coconut oil. I’ve used activated almonds due to their greater digestibility and nutritionally healthy profile. The difference being is that raw/non-activated nuts contain a high volume of phytates which bind to other nutrients, making those nutrients difficult for us to absorb. Activating your nuts (soaking overnight and dehydrating/cooking at low heat for up to 24 hrs) ensures the removal of much of these phytates.
The creamy Rum and Raisin flavoured filling is made with raw cashew nuts, nut milk, coconut oil, vanilla, rum and raisins. It is decadent and full of flavour and lets just say that one slice is never enough!
This recipe is best started a day ahead as the cashews require presoaking. If you can’t wait a whole day, then give them at least 4 hrs! The same applies to the raisins. They need to be drenched in rum overnight, or for at least 4 hrs too!
Preparation time: Overnight or 4hrs soaking + 20 minutes assembly
Setting time: at least 4 hrs, or overnight
- 18cm or 20cm round springform cake tin
- food processor
- high powered blender (ie Vitamix)
- measuring cups + spoons
- kitchen scales
- 200g/(almost 2 cups) activated almonds OR raw almonds
- 50g/ (1/2 cup) desiccated coconut
- 10 Medjool dates
- 4tbsp coconut oil, melted
- 2 cups raw cashew nuts, soaked in filtered water overnight (OR for at least 4 hrs)
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1/2 cup unsweetened almond milk (OR unsweetened coconut milk) – Insideout NG is a fantastic brand
- 3 tbsp freshly squeezed lemon juice (from approx 2 small lemons)
- 1/2 tsp vanilla powder, or extract
- 1 & 1/4 cup preservative free & vege-oil-free raisins (or sultanas) soaked in a few tbsp of rum overnight (OR for at least 4 hrs)**
**I like to use Australian brand, “Bundaberg Rum”
- After you’ve soaked the raw cashew nuts overnight, or for at least 4 hours, drain them and discard the water.
- After you’ve soaked the raisins/sultanas in rum, drain them (save the rum for something else) and set them aside.
- Grease the 18cm or 20cm springform round cake tin with coconut oil. Line the base with non-stick baking paper and set aside.
- To make the base: In the food processor, add the activated almonds and desiccated coconut. Whiz until a fine nut meal results.
- Then, add the Medjool dates and melted coconut oil. Whiz until the dates are completely broken down and the mixture is combined evenly.
- Pour the base mixture into the greased and lined cake tin and using your hands, press down very, very firmly, ensuring that the base is level and spread to the edges.
- Transfer the base to the fridge while you make the filling.
- For the filling: To the Vitamix (or other high-powered blender), add: the soaked and drained cashew nuts, maple syrup, coconut oil, almond milk, lemon juice and vanilla powder. Blitz until evenly combined and smooth.
- Turn off the blender. Then, using a spoon or spatula, gently fold in 1 cup of the soaked raisins/sultanas (reserving the last 1/4 cup for decorating the top).
- Pour the mixture on top of the almond base and scatter the remaining 1/4 cup of rum-soaked raisins ontop.
- Cover with clingfilm and place on a level surface in the freezer. Allow to set overnight or at least 4 hours.
- Keep frozen unless serving. Return leftovers to freezer to avoid melting.
Store your Rum and Raisin Cheesecake in an airtight container in your freezer. Allow to rest on the bench for 15 minutes before serving.