*This recipe can be made in any high powered blender. I’ve made it in a nut crusher before, but that was about an afternoon’s work! In the Thermomix it takes a few minutes.
Welcome to the Festival of Food Carnival. In celebration of Spring, we’re sharing real raw recipe ideas. Hosted by Diary of a First Child and Hybrid Rasta Mama, you’re welcome to join us next time, or if you have a previously published recipe you’d like to share, add it to the linky below.
I adore cheesecake, but they’re a nightmare to make – I don’t like baked cheesecake, I prefer a fridge cake myself. They’re also full of things that aren’t great for my body, so when I saw a friend of mine make Raw Cheesecake – sugar free, dairy free, guilt free, I had to try it out myself. I used this recipe from The Rawtarian as a base, and made a delicious raw cheesecake for those evenings where I really want a snack, but don’t want sugar.
The great thing about a raw cheesecake is that it keeps in the freezer for ages, so you can make a nice big batch, and eat at will.
The bad thing is that it’s a pretty expensive recipe, but it’s worth it. I make it in a brownie pan, so its cut into 20 pieces, perfect snack sized portions.
- Crust ingredients:
- 1 1/2 cups cashew nuts
- 1/2 cup pitted dates
- 1/4 cup dried, unsweetened coconut
- 1 pinch sea salt
- White cheesecake filling ingredients:
- 3 cups cashews
- 3/4 cup lemon juice
- 3/4 cup agave or honey
- 3/4 cup coconut oil
- 1 tablespoon vanilla
- Up to a 1/4 cup of water, as needed for blending
- Fruit topping ingredients:
- 2 cups frozen strawberries
- 1/2 cup dates
- Sprinkle coconut into a large glass dish to serve as a base for your cheesecake.
- In your food processor, place 1.5 cups of cashews, salt and dates, and blend to a crumbed consistency.
- Pour into dish on top of coconut and press down to form a good, firm base.
- Next, blend together the ‘cheesecake filling, adding as little water as possible and as required to make your blender work. In the Thermomix you shouldn’t need to add much water at all. This needs to be smooth and creamy in consistency.
- Spread the mixture on top of the base.
- Freeze for about an hour to allow it to firm up.
- When you’re ready for the last step, blend the berries and dates until they are nice and smooth. Pour this mixture on top and freeze again for another few hours at least.
- Take out of freezer about half an hour before eating, so that it’s still firm, but edible.
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Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.
- Gone are the days where dairy-free, gluten-free deserts mean a fruit platter! This “raw” cheesecake from Luschka at Diary of a First Child is a wonderful introduction to raw food, and is pretty simple to make too! You can also find Luschka on Facebook.
- Jennifer at Hybrid Rasta Mama shares Tropical Twist Kale Chips, a recipe guaranteed to take your taste buds to the tropics! Kid love these tangy treats too! You can also find Jennifer on Facebook.
- Sarah at Why Food Works discusses the importance of fat and enzymes – and offers up a recipe for a raw, 5-minute blender gazpacho that’s perfect for warmer weather. You can also find Sarah on Facebook.
- Abbie at Farmer’s Daughter shares tips for introducing Raw First Foods based on her experiences following baby-led weaning with her older son. You can also find Farmer’s Daughter on Facebook.
- Destany at They Are All of Me shows to how she made coconut oil, coconut milk and coconut flour in her own kitchen, using whole coconuts. You can also fine They Are All of Me on Facebook.
Beautiful dessert! I have been wondering for some time if there is a way to make gluten free cheese cake. Thanks!
my pleasure 🙂 Enjoy it!
I am so intrigued! Cheesecake is one of my indulgences, and this looks like a great alternative!
oh, it’s definitely worth trying! i’m loving it!
I cannot wait to try this, thank you for sharing!
let me know how you find it 🙂