I have an incredible dessert recipe to share with you today. This raw jackfruit cheesecake bursts with flavour!! If you haven’t tried this tropical fruit, you’re missing out. It tastes like juicy fruit gum and is really sweet. Since most of us don’t have access to the fresh fruit, we can easily find dried jackfruit HERE. It’s chewy and sweet. It can be soaked and incorporated into recipes, eaten dried as a snack, and for an extra decadent treat it can be dipped into chocolate just like I did to garnish the cake.
1/2 cup almonds
1/3 cup shredded coconut
1 1/2 tablespoons coconut flour
1/3 cup raisins
1 teaspoon water
Grind the almonds down to flour in a food processor. Add the raisins, coconut, and coconut flour. Grind until the raisins are broken down. Add the water and pulse to incorporate. Add an extra a 1/4 teaspoon water if needed – the mixture needs to hold together when pressed in your hand. Press into a 6″ spring form pan.
1 cup packed, dried jackfruit
1 1/4 cup hot water
1 cup cashews
1 tablespoon lemon juice
1/2 teaspoon pure vanilla extract
1/4 cup agave or coconut nectar
1/4 cup + 1 tablespoon melted coconut oil
2 tablespoons melted coconut butter
Let the jackfruit sit in the water for 2-6 hours, until soft. Blend the jackfruit and soak water with the cashews, lemon juice, vanilla, and nectar in a high speed blender until completely smooth. Add the coconut oil and butter. Blend to incorporate. Pour the filling over the crust. Set in the freezer for 2-4 hours and then in the fridge for 12 hours.
Recipe by Chef Heather Pace, www.sweetlyraw.com