Sunday, February 23, 2014

Raw Cheesecake

Raw Vegan Cheesecake.
I'm not going to lie to you.
This does not taste like cheesecake. It tastes BETTER than cheesecake. It's also better for you.
This dessert is smooth and creamy with a sweet nutty flavor.
What are some health benefits?
You get healthy fats from the coconut meat and cashews, fiber from the dates, and antioxidants from the cocoa.

The coconut is an amazing fruit.
It has been credited to helping people lower their cholesterol as well as improving insulin levels to help lower blood sugar. Coconut also provides our bodies with bacteria and virus fighting properties.
If coconut isn't a part of your diet already, I highly suggest you add it.



  • 1 cup almond flour 
  • 1/4 cup maple syrup or raw agave nectar 
  • 1 small fresh organic coconut (If you can't find a fresh coconut, you will need the 1 cup of coconut meat and about 1 1/2 cups of coconut water) 
  • 3 cups of raw cashews
  • 20 medjool dates 
  • 1 small organic beet (optional)
Chocolate Topping: 
  • 1 cup raw hazelnuts 
  • 1/2 cup cocoa powder 
  • 1/4 cup maple syrup or raw agave nectar 
In a large bowl, combine the almond flour and maple syrup and press the mixture onto the bottom of your cheesecake pan. In a high speed blender, combine the coconut meat, coconut water, raw cashews, and medjool dates. For a pink cheesecake, add the beet. (I saved a little bit of my batter and then added the beet for a nice pink topping) Once the mixture is thick and creamy, pour it onto the crust and freeze for 3 hours. For the chocolate topping, combine the hazelnuts, cocoa powder, and maple syrup. Once the cheesecake is completely frozen, pipe the chocolate topping on the top of the cake. Store in the freezer if not served immediately. Enjoy!

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