Freshly picked tart ripe damsons over a creamy cacao sesame filling on a mulberry pecan biscuit; Damson Cheesecake.
Take a spoon of lushness and let it slide down your throat. And, bliss out.
This dish will tear away any doubts that vegan food can’t be super yummy.
- When it’s hot outside, and want an alfresco dinner party and need a dessert that’ll get your guests chomping at the bits
- When your neighbours have invited you over for a nosh and you’ve been tasked to bring a swanky dessert that’ll get them knocking down your door for the recipe
- When you’ve had a hedgerow forage of damsons on your country walk and return home to rustle up a hearted yet scrumptious dessert
Damson Cheesecake was inspired when picking delicious ripe Damsons from Sadeh Farm in Kent learning regenerative land practices. Now, I pick up from a friend’s farm in Cornwall each year, standing on a ladder to freshly pluck clusters of juicy damsons.
Damsons are purplish-blue, oval shaped and ripen towards the end of summer and early autumn. It is high in dietary fibre, key to help good digestion.
Damson Cheesecake is vegan, paleo, raw and gluten-free.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.