Published On: Thu, Aug 21st, 2014

Raw dairy free raspberry cheesecake

raspberry-cheesecakeIn our opinion, if I we to list the top five 5 foods that are not so good for you, Cheesecake would be on that list. Traditional cheesecake is loaded with milk, sugar, fat, and saturated fat. Not only that, but it’s pretty darn tasty and it’s tempting to eat way too much.

But what about if you could actually make a healthy version of that much desired treat? You most certainly can and it’s easier than you may have imagined!

Crust Ingredients:

  • 2 cups raw macadamia nuts
  • 1/2 cup dates, pitted
  • 1/4 cup dried coconut

Filling Ingredients:

  • 3 cups chopped cashews, soaked for at least 1 hour
  • 3/4 cup lemon juice (or lime juice)
  • 3/4 cup honey
  • 3/4 cup coconut oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon celtic sea salt
  • 1/2 cup water

Raspberry Sauce:

  • 1 bag frozen raspberries
  • 1/2 cup dates

Directions:

1. Process the macadamia nuts and dates in the food processor or Vitamix until smooth.

2. Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan

3. Press crust onto the coconut. This will prevent it from sticking.

4. To make the filling, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt, and 1/2 cup water. Blend until smooth and adjust to taste.

5. Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

6. Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator.

7. To make the raspberry sauce, process raspberries and dates in a food processor or blender until well blended.

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