Raw

Nut-Free Raw Vegan Strawberry Cheesecake

It’s a common question for people who have nut allergies if they can consume sunflower, poppy, pumpkin, sesame seeds and tigernuts. The simple answer is that you may be able to eat these seeds because none of them are tree nuts. Each comes from plant families that are not closely related to nut-producing trees.

We have been looking for alternatives for raw vegan cakes, which are commonly made with cashews, for a long time, we constantly try and develop them.

So why did we give up cashew?

Painful working conditions behind cashews It is up to you after watching this video.

A similar situation is exist for coconuts. If you are a vegan you probably came across the video about monkeys being educated in Asian countries at a young age, they were forced to collect coconuts from the trees with a chain on their necks throughout their lives.
Child labors collecting cacao beans from the Ivory Coast region, asparagus and quinoa imported from Peru… There is a lot of food guilt. The excessive demand for these materials causes the local people of the products to work under unfair conditions. Quinoa, which was the cheapest local food of Peru once even from bread, has become more expensive than the people can afford.

The only way to prevent these and similar situations is to prefer whatever is produced locally in the country where the person lives.

So do we need to completely quit coconut, cashew etc?
No, It can be purchased by paying attention to fair trade for special occasions.

We pay attention to all this because veganism is not just a plant based diet, but an ethical attitude that fairly defends the living rights of all creatures.
The steps we all take to change the injustice in the world are very important, albeit small, and make a big difference.

We met with GekoO Organic’s wonderful cold press carob extract a while ago. They are a local turkish brand and care ethic working conditions too much. In case you don’t know we need to say that carobs are the best in Turkey.

Whether the product is raw or not can be questioned. It is processed at 57 degrees under vacuum. Just as the outer shell of the cashews is exposed to a temperature well above 42 degrees when it breaks, or as it sees heat above 42 degrees where the commonly used maple syrup is not raw. In addition, not every agave is raw, those who see low heat are labeled raw in many countries.

What matters to us is that, rather than a few degrees of difference, how the product is obtained, which conditions and the cold pressing methods required to preserve the nutritional values ​​are followed. You can easily use the extract of cold pressed carob in your desserts, and you can get most of your calcium need from carob due to the high calcium content it contains.
You may find different brands for cold pressed carob extract in your country. We hope to see GekoO brand around the EU countries next year.

We developed this recipe for Gekoo brand as part of our cold pressed carob extract cooperation.
Enjoy it, don’t forget to tag us on Instagram if you make the recipe.

Makes 15cm round cake

INGREDIENTS

For the crust:
4 tbsp rolled oats
3 tbsp coconut flour
1 tbsp flaxseeds
3 tbsp buckini (activated & dehydrated buckwheats)
5 tbsp cold pressed carob extract
1 tsp vanilla extract
1 tbsp raw cacao butter melted
1/8 tsp cinnamon powder
A pinch of licorice salt

For the strawberry cream:
70 g raw sunflower seeds soaked for 2-3 hours
100 g fresh strawberries
4-5 tbsp cold pressed carob extract
2-3 tbsp raw cacao butter melted
1 tbsp cold pressed coconut oil melted
1 tsp sunflower lecithin (optional, for stability)
2 tbsp lemon juice
A pinch of pink himalayan salt
1 tbsp vanilla extract


INSTRUCTIONS

For the crust:

1.Place rolled oats, coconut flour, flaxseeds, cinnamon powder and salt in the food processor. Process until you get fine powder.
2. Then add buckinis and blitz one time. We want them chunky.
3. Add cold pressed carob extract and melted cacao butter. Blend for once.
4. Remove dough from the food processor. Transfer to a 15cm cake mold lined parchment paper.
5. Press dough first with your hands then continue with a back of the spoon. Flatten out.

For the strawberry cheesecake filling:

1. Place soaked and drained sunflower seeds into the blendtec twister jar.
2. Add freshly squeezed lemon juice. Blend until you get smooth mixture. If you need add only 1 tbsp water.
3. Then add strawberries, blend again until you get silky smooth consistency.
4. Add vanilla extract, lecithin, and cold pressed carob extract, blend again.
5. At the end, add the melted cacao butter and coconut oil. Process on high speed only well combined.

Assemble:

1. Pour filling over the crust.
2. Place mold in the freezer for 2-3 hours depending on the temperature of your freezer it will shape quickly or will need extra hours.
3. Once shaped, remove from the freezer.
4. Remove from the mold.
5. Decorate with fresh strawberry slices and other forest fruits you prefer. ( This is important step, the cheesecake tend to be more delicious when you top with fresh strawberries, so don’t skip this.)
6. Using a hot knife, slice the cake. Serve and keep in the refrigerator up to 3 days.

Enjoy!

PS: If you use other sweeteners such as Agave in the place of carob extract, don’t follow the same measurements. Agave contains high fructose and 2x sweeter than cold pressed carob extract. For example: 2 tbsp agave = 5 tbsp carob extract.

If you like this cake and want to see more raw cake ideas , you may be interested in our
“Gourmet Raw Cakebook: A complete guide to raw vegan cakes”

The book is available in many countries; mainly in EU, UK and USA. If you are outside of these countries, Let us know, we would love to check if there is something we can do for you.
The book is also available on kindle store. When you change your Amazon address to US, the book will be availabe to you.

Gourmet Raw Cakebook includes our signature recipes we have been working on for years and the extensive course information we have provided at our workshops in Sweden and other Nordic countries. It is an educational book rather than a recipe book.

GOURMET RAW CAKEBOOK
gives you the opportunity at comfort of your home to learn more rather than going to a course and learning in two or three days.

For questions, you can contact us at [email protected]


GET YOUR COPY!




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