Really, cheesecake? Yes, well…sort of.
This cheesecake is actually cheeseless AND raw keeping all of the vital nutrients and enzymes in their most effective and useful form. My husband couldn’t tell the difference between this version and the traditional kind made with heavy cream cheese and animal products! Now that’s saying something. You can feel guilt free when devouring this delectable dessert. I made this recently for some friends and family and let me just say that there weren’t any leftovers to be found. Moral of the story? Dessert doesn’t have to be bad for you. Raw, vegan food can taste (and feel) AMAZING.
(Recipe from My New Roots)
1/2 cup raw walnuts (use any nut you like, almonds, pecans…)
1/2 cup soft Medjool dates
¼ tsp. sea salt
1 ½ cups raw cashews, soaked for at least 5 hours
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil
1/3 cup raw honey (vegans use agave nectar)
1 cup fresh raspberries (try using strawberries, blueberries, or whatever else you like!)
1. Combine nuts and dates in a food processor with sea salt and pulse until the ingredients hold together when rolling in your hand. Place the crust mixture in a 7” spring-form pan (if you don’t have one, try using a pie plate lined with saran wrap like I did above) making sure that the edges are well packed and that the base is relatively even throughout.
2. Gently melt coconut oil and honey in a small saucepan on low heat. Stir to combine.
3. In the most powerful food processor/blender you own (Vita Mix is best), place all filling ingredients except raspberries and blend on high until very smooth. The mixture is very thick so if you don’t have a vita mix, try using your food processor.
4. Pour about 2/3 of the mixture onto crust and smooth with a spatula. Add the raspberries to the remaining 1/3 filling and blend on high until smooth. Use this mixture to top the final layer of filling. Store in freezer until solid. Devour!