If you have yet to try any raw desserts I urge you. You don’t have to be vegan to enjoy these treats. You may or may not be surprised to discover this ‘cheesecake’ contains absolutely zero cheese. It’s made from……wait for it…….cashews! Can you believe it? Cashews make the creamiest, smoothest, luscious cheesecake that is sure to rival the real thing. Honest!
Um, yes. Not in an eat-for-breakfast-everyday kind of way, but to replace your regular cheesecake? Absolutely.
Here’s the deal: this cheesecake is raw, meaning that all the powerful vitamins, minerals, and enzymes present in the whole foods you use to make the cake remain intact. Instead of an atom bomb of empty calories in your belly, you actually have a handful of fruit, nuts, and raw honey swimming around, and your taste buds are none the wiser. Sound good?
Is one of the most powerful superfoods on the market! It’s a green powdered tea which has been consumed for over a millennium in the Far East. It is made from the nutrient rich young leaves picked from the tips of Camellia sinensis plants. It is then de-vined and ground into very fine powder. It is delicious in smoothies, tea or used in baking.
Now onto the flavouring. The rad thing about this dessert, besides its short ingredient list, is its versatility. I chose to make a matcha/raspberry combo, but don’t let that stop you from experimenting! If you like blueberries, use them. If you’re a chocolate lover, throw in a few heaped tablespoons of raw cacao. Just remember to use the lemon juice with whatever flavour you decide – it’s crucial to have the extra liquid for blending, and it gives that tangy “cheesecake” taste you’re after.
Two cups raw nuts (I used walnuts and almonds that were slightly toasted)
One cup dates (chopped into small pieces, it also helps if you soak them in warm water for five minutes)
Pinch of Himalayan sea salt
¼ Shredded unrefined, unsweetened coconut (usually found in health shops)
Three cups cashews (soaked in water overnight or for a minimum of four hours)
Juice of one lemon plus the zest
Three tbsp Mauna honey or maple syrup (make sure your maple syrup is 100% natural
Six tbsp melted coconut oil
One vanilla pod
One tbsp. match
One cup of mixed berries (I used raspberries)
Process the nuts and dates in your food processor until the nuts have become crumbs and the mixture sticks together when you press, add your shredded coconut. Press into the bottom of a spring form pan and put in the fridge. I used a seven-inch tin.
Blend all ingredients (except lemon zest) in your blender until smooth, and then add in the lemon zest with a spoon and matcha powder. Reserve 1/4 cup of this mixture for the raspberry topping – pour the rest onto your crust and put in the freezer.
Blend the raspberries and the 1/4 cup of cheesecake mixture in your blender until creamy but still with small pieces of raspberries for texture. Spread this over your cheesecake and keep in the freezer or fridge overnight. If you can wait a day, this is best after two days.
Enjoy and share!
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