I’m not sure why, but this past weekend I was really craving raw food. Healthy, nutrient dense, unheated, raw food.
I’m no stranger to raw food recipes or preparing and I have definitely had my fair share of experience with raw foodism (this was why I started my blog!). You
may or may not probably don’t remember my entry for the Raw Ice Cream Cake Challenge last May.
I made a Raw Caramel Crumb Cinnamon Apple Pie (and) Ice Cream cake (above), which although didn’t win, was victorious at my house.
This one is better.
Although not 100% raw, this recipe can be adjusted to be. It’s sinful, decadent, seriously awesome. And completely guilt-free.
After browsing a few select and similar recipes, inspiration hit me like a
ton of bricks pile of apples. Wanting this raw version of a Apple Cranberry “Cheesecake,” and wanting it now, I knew what had to be done. And what recipe had to be tackled. It might not be quite as pretty, but it sure did achieve the taste I was after.
I also opted just to “go with the flow” so to speak. A little of this, a dash of that, and voila! A masterpiece of ooey, gooey, delightfully drippy, apple pie inspired cheesecake was born. And adapted from Rawmazing‘s Apple Cranberry “Cheesecake”.
Crumbled Goji-Apple Pie Cheesecake
[vegan, rawish, delicious, and guilt-free. messiness approved]
- 2 1/2 apples, any variety, peeled and sliced thinly (save that other 1/2 apple for filling)
- 3 tbsp agave nectar (could use honey or maple syrup)
- 1-2 tbsp lemon juice and/or fresh orange juice
- 1 tbsp cinnamon
- 1/4 cup dried goji berries
- 1 cup shredded coconut
- 1/4 cup nut butter (I used homemade pumpkin seed- recipe coming soon!)
- 1/2 cup pitted dates
- 1/4 cup fresh orange juice
- 5 oz. tofu, cubed (about 1 cup)
- (optional for raw recipe: 1 cup cashews, soaked for at least 1 hour and rinsed)
- 1/2 apple
- 1/2 cup coconut oil/coconut butter
- 1/4 cup fresh orange juice
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1 tsp cinnamon
- stevia, to taste (or 1/4 cup agave nectar)
- dash of salt
- Prepare your apple topping by placing sliced apples in an oven-safe container or dish, adding the lemon juice, agave, and cinnamon. Toss to combine and place in oven at lowest temperature, or dehydrator set to 115 degrees, for 2 hours.
- While the apples are warming and wafting the most amazing smell throughout your house, prepare the crust. In a food processor, process all of the ingredients until they are easily pressed together (until they are “crust” consistency). Press into a greased or plastic wrap lined (smallish) spring form pan, reserving 1/2 cup crust for very top of cheesecake. Set pan aside.
- To make the filling, blend all ingredients in a blender or food processor until creamy. You may need to add more orange juice for easier blending. Taste and adjust as necessary. The sweetness and consistency is up to you.
- Pour into prepared pie crust, spreading evenly. Place in freezer until apples are ready.
- Once apples are softened or you just can’t wait any longer, remove from oven or dehydrator and let cool in the refrigerator (I cooled mine for at least a half hour).
- Add the goji berries to the apple mixture and pour the entire mixture over the (should be firm) cheesecake filling. Top with remaining crust.
- Eat as is, or freeze for an hour to further solidify cake.
Now for the extra special addition…
Drizzle with optional date syrup, agave nectar, maple syrup, or whatever your heart desires. I chose Organics Are For Everyone Date Syrup! I’m lovin’ this stuff.
Dripping with syrupy goodness.
Easy as pie.
What are you craving?
When that craving hits, what is your solution?