Finally there are cherries again! We could eat them all afternoon, sitting on our sunny South facing terrace and enjoying the view of green summer meadows and mountain peaks. And of course we have to spit a pit now and then as far as we can!
Luckily, this raw cherry cheesecake almost prepares itself. It is simply stirred together instead of baking. It sits in the freezer for a few hours or overnight and is then served cool and refreshing. One of our favourite desserts this early summer at MoaAlm – and we might want to have it in winter, too. Frozen cherries are best for the filling. Fresh dark cherries go on top (if there are any left after the cherry spit pitting competition).
To make this cake, you do need to use a food processor and a blender.
For the Base:
2 cups almonds
1/4 cup cocoa powder
For the filling:
3 cups raw cashews that have been soaked over night
1/4 cup melted coconut oil
2/3 cup agave syrup
2 cups frozen defrosted cherries
3 tbs coconut or 125g fresh cherries
Start by making the base. Process the nuts, dates and cocoa in a food processor until the ingredients start to stick together. Press into a springform pan to form the base, then refrigerate.
While the base is in the fridge, start making the filling. Place all of the filling ingredients into a clean processor or high speed blender and process until it’s a smooth consistency and then pour onto the prepared base. Transfer to the freezer for 6 hours until solid or overnight.
Remove 30 mins before serving and cut with a warm sharp knife. Garnish with either desiccated coconut or cherries as you like.
Would you like to compete against us in cherry pit spitting? We promise you an extra-large slice of cake to top off our delicious plant based three-course dinner. Come join us on our hike and yoga holidays!