Black Cherry Vegan Cheesecake

It has take some time to get this one right but I think it is ready for mass consumption now. Do note this is definitely kid approved as when we served it at a recent party the children devoured it leaving one piece for 6 adults. We fought for that piece and it was not a pretty sight.

black cherry vegan cheesecake

black cherry vegan cheesecake

Black Cherry Vegan Cheesecake

1st layer (crust)
1½ cups rolled oats
¾ cup toasted pecans (can use almonds or walnuts or any combination)
¾ cup dates (can use dried apricots that have been soaked for 30 minutes)
sea salt

Place the oats and a pinch of sea salt in a food processor and pulse until pulverized. Add the pecans and pulse a few times, just enough to still have some nice coarse pieces. Add the dates and process just enough to form a nice mixture that holds together (when it holds together, you know it is done). Find a spring-form pan and press into the bottom forming the first layer of the crust.

optional modification: Rather than use oats, you can use all nuts. To do this, use 2 cups of nuts and skip the oats.

2nd layer (filling)
¾ cup millet
2½ cups apple juice
sea salt

¾ cup cashews
½ cup fresh squeezed lemon juice
2 teaspoons vanilla
¼ cup maple syrup
¼ cup brown rice syrup

Rinse the millet and then place in a pot with apple juice. Allow to soak overnight. In the morning, add a pinch of sea salt and place on the stove. Bring to a boil and then turn down to simmer for about 20 minutes.

When millet is done, place cashews in a blender and blend well. Add the lemon juice, vanilla, maple syrup and brown rice syrup and blend until creamy. Add the warm millet to the ingredients in the blender and process until very smooth (make sure the millet is warm as this will ensure it blends well). Check sweetness and adjust as necessary.

Pour this mixture on top of the 1st layer crust in the spring-form pan. Allow to set for 4 hours before adding the final layer.

3rd layer (topping)
1 bag frozen black cherries
½ cup apple juice plus 2 tablespoons
2 tablespoons lemon juice
2 tablespoons maple syrup
1 tablespoon kuzu
2 teaspoons agar agar flakes
1 tablespoon balsamic reduction
1 teaspoon vanilla
sea salt

*Use organic ingredients where possible

Allow the frozen cherries to defrost in a bowl. Once defrosted, pour out any cherry juice liquid into a measuring cup. Add enough apple juice to bring the total amount of liquid to ½ cup. Place this in a small sauce pan and add the agar agar flakes and a pinch of salt.

In a small bowl, place 2 tablespoons of apple juice in a small bowl, add kuzu and stir to dissolve. Set this aside as you will add it to the sauce pan in a moment.

Bring the sauce pan with the ½ cup of liquid and agar agar flakes to boil while constantly stirring to dissolve the flakes. Add maple syrup, vanilla and balsamic reduction. Stir. Add apple juice and kuzu mixture, which you previously set aside, to the pan bringing it back to a gentle boil and stirring to thicken. Add cherries and lemon juice. Cook for a few more minutes. Remove from heat and pour it over the second layer. Let cool. Enjoy!

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