Raw Custard Apple and Blood Orange Cheesecake

    • Difficulty
    • Easy
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This is a really easy dessert to make and is perfect to share with those you adore. It features custard apples, a unique seasonal fruit also known as cherimoya with a sweet and gooey texture, vanilla undertones, and aromatic lusciousness. Enjoy!

 

Ingredients

Crust
  • ½ cup of flaked Almonds
  • ½ cup of shredded coconut
  • ½ cup of sunflower seeds
  • 5 dried apricots
  • 1/2 cup of soft dates (soak in warm water and strain if need be)
  • 1/2 teaspoon of ginger powder
Filling
  • 1 ripe, soft, medium size custard apple- flesh only (no skin or pips!)
  • 2 small or 1 medium size ripe banana
  • 1 ½ cups of raw cashews (soak for 2-4 hours then strain and rinse well)
  • 1 heaped tablespoon of coconut nectar
  • 2 tablespoons of coconut oil
  • A tiny pinch of salt
  • ¼ teaspoon of clove powder
  • 1 teaspoon of vanilla essence
  • ½ teaspoon of orange zest (use a blood orange if in season!)
  • 2 tablespoons of almond milk

Instructions

Base
  1. Place all of the base ingredients in your food processor and process until the mixture comes together.
  2. Press it into the base of a square slice tin around 1 centimeter thick and place in the fridge while you make the filling.
Filling- You will need a high speed blender to make this really smooth and creamy!
  1. Place all of the ingredients except for the coconut oil into your blender and blend until smooth and creamy. You can add a touch more almond milk if you need too.
  2. Add the coconut oil and blend for another 30-60 seconds until the mixture is smooth and creamy and not grainy.
  3. Spoon the mixture into the base and smooth it over evenly. Place in the fridge to set (2-4 hours) and then slice as you like. I topped mine with orange slices and walnuts.
  1. Spoon the mixture into the base and smooth it over evenly.
  1. Place in the fridge to set (2-4 hours) and then slice as you like. I topped mine with orange slices and walnuts.
Kelly FieldingAbout Kelly Fielding

Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has traveled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live simply, mindfully and sustainably. Her work is regularly published on several online journals as well as her own website Bella and Bhakti which offers information about plant-based living, vibrant nourishing recipes as well as inspiration to encourage others to share their own passions and dreams. A gypsy heart and lover of nature, Kelly finds inspiration in the world around her and translates her visions into whimsical stories and edible creations. Find her on social media: Instagram Facebook

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