Raw apple cheesecake puddings {London marathon fundraising}

Another Thursday and another fundraising recipe! This one is firmly in the dessert category, although I think these puddings could almost double up as breakfast. The ingredients are raw, vegan and entirely natural, even if the end result is rather decadent.

Raw apple cheesecake puddings

If you follow me on Facebook, you may have noticed that I've been rather obsessed with cashews. It's funny how tastes wax and wane over time. For the last two weeks, I have eaten more cashews than I would usually do in months. You see, I didn't use to like them much plain. With this turn around, there may be hope for me and avocados yet!

Given the cashew obsession, it isn't surprising that today's dessert is made with the nuts. However, don't worry if you aren't as fond of cashews as I currently am. They provide healthy creaminess but don't actually influence the pudding's flavour. That is firmly apple, with hints of maple syrup and vanilla. The final result is reminiscent of cheesecake without being exactly like it, which is why I have called these cheesecake puddings. They are a little softer than traditional cheesecake, and not as rich or as tart. They are, however, delicious.

I set most of my mixture in small jars (saved from buying InSpiral raw desserts!). However, I also set some of the mixture in standard drinking glasses, and if you have ramekins or parfait glasses then you could also use those. I do recommend individual serving containers though, rather than one large dish.

Raw apple cheesecake puddings

Individual dessert pots that turn wholefood ingredients into a sweet, creamy, decadent apple dessert
Raw, vegan and gluten free

Makes 6 puddings

Advance soaking time needed

Food processor needed

Author: Bite-sized thoughts

Print recipe

Ingredients

For the pudding bases-

1/3 cup (50g) raw almonds

1/3 cup (approximately 50g) dates (mine were regular dried dates but I am sure medjool would be lovely)

1/3 cup (approximately 30g) dessicated coconut

For the pudding-

1 cup (approximately 150g) raw cashews, soaked in 4 cups of water for at least 4 hours or overnight

2 large apples, peeled, cored and cut into quarters

1/4 - 1/3 cup (65-85ml) maple syrup, to taste

1 tbsp vanilla essence

1 tbsp lemon juice

1 tbsp coconut oil, melted

Method

Ensure the cashews are soaked in advance, and then drain and rinse before using.

Set out 6 small glasses or ramekins.

To make the pudding bases, combine the almonds, dates and coconut in a food processor and process until finely ground and starting to clump together. Don't worry if the mix is a little loose - it will be eaten with a spoon.

Divide the base mixture between your glasses / ramekins, and press down firmly.

To make the pudding mix, combine the soaked and rinsed cashews and quartered apples in a food processor and process until semi-smooth and creamy (do not over-process - the mixture should remain quite thick and will still have some texture). Add the vanilla, lemon juice and coconut oil and process to incorporate, about 30 seconds.

Spoon the pudding mix over the bases and allow to set in the refrigerator for at least 4 hours, but preferably 6-8 hours.

Store in the fridge (mine were still fine after 5 days).

                                                                                                                               

This post is part of my fundraising efforts for the 2015 London Marathon. I am running for Beat, the UK eating disorder charity. If you liked this recipe and are in a position to make a donation, I'd be grateful for any contribution you could spare! You can make a donations of any size on my fundraising page.

Check out my introductory post and my fundraising page for more information. 

Days until the marathon: 93                    Training miles logged in 2015: 79.39

                                                                                                                               

Are you a cashew fan? What is your favourite way to eat them?

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