I love this kind of dessert, one that could easily be served to my vegan sister-in-law and my gluten-free nephew with no compromises made to those of us without any dietary restrictions. Made using a food processor and a high-speed blender, it's easy to make, even if you don't have an oven (it's raw!). <br /> <br />The genesis of the recipe began on a train from Prague to České Budějovice - my husband and I (both omnivores) ate an amazing raw, vegan mocha "cheesecake" from MyRaw Cafe in Prague. I vowed right away that I would recreate it to the best of my ability as soon as we got home to the USA. <br /> <br />Credit is due to Ani Phyo and her amazing 3-ingredient crust technique that I learned from her book Ani's Raw Food Desserts, published by Da Capo Lifelong Books in 2009. My crust here has quite a few more ingredients, but her magic ratio of almond meal to dates keeps it all together.
Oct. 1, 2021, 11:49 a.m.
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