RAW CUSTARD APPLE AND APRICOT CHEESECAKE - GLUTEN FREE - VEGAN

RAW CUSTARD APPLE AND APRICOT CHEESECAKE - GLUTEN FREE - VEGAN

By onegreenplanet.org - Kelly Fielding

For the Crust:

75g/1/2 cup of flaked almonds

40g/1/2 cup of desiccated coconut

75g/1/2 cup of sunflower seeds

5 dried apricots

100g/1/2 cup of soft dates (soak in warm water and strain, if need be)

1/2 teaspoon of ginger powder

For the Filling:

1 ripe, soft, medium size custard apple, flesh only

2 small or 1 medium-sized ripe banana

225g/1 1/2 cups of cashews (soak for 2-4 hours, then strained and rinsed well)

1 heaped tablespoon of coconut nectar

2 tablespoons of coconut oil

A tiny pinch of salt

1/4 teaspoon of clove powder

1 teaspoon of vanilla essence

1/2 teaspoon of blood orange zest

2 tablespoons of almond milk

To Make the Crust:

Place all of the base ingredients in your food processor and process until the mixture comes together.  Press it into the base of a square baking tin and place in the fridge while you make the filling

To Make the Filling:

Place all of the ingredients, except for the coconut oil, into a high-speed blender and blend until smooth and creamy. You can add a touch more almond milk, if needed.  Add the coconut oil and blend for another 30-60 seconds until the mixture is smooth and creamy and not grainy.  Spoon the mixture into the base and smooth it over evenly.

To Serve:

Place in the refrigerator for 2-4 hours to set and then serve. Top with walnuts and orange slices.