doesn’t mean you can’t have a tasty dessert
every now and then.
I try to avoid refined sugar in my meals and now when I have one-too-many cookies I really notice the impact it has on my day. Almost like a sugar hangover. So now I’ve been searching online for more desserts I can make without the need to add sugar. Raw Cheesecake is a fantastic treat and actually easier to make than the original.
For me, the extra challenge is that I’ve been mostly gluten and dairy-free for the last two years (which has really helped my allergies). Finding something sweet that is dairy and gluten-free is hard enough. When you throw in no refined sugar I thought it would be impossible.
When I came across this Raw Cheesecake recipe, I discovered it was far easier to make then a traditional recipe and tasted better than any cheesecake I’d ever eaten in my entire life!
by Sean Cameron
raw cherry cheesecake is a healthy dessert
Why Raw Cheesecake Is the Best Cheesecake
There are many benefits to choosing to make a Raw Cheesecake:
- ▸ no refined sugar
- ▸ no processed ingredients
- ▸ it’s vegan so has no animal products means you don’t have to worry about cholesterol
- ▸ nuts are high in protein
- ▸ it’s delicious!
Raw Cheesecake Recipe
This recipe is based on Raw Raspberry Cheesecake by Nathalie Lussier at rawfoodswitch.com. You can get her original recipe along with 29 other raw desserts by signing up to her newsletter at the website.
I actually made Raw Cherry Cheesecake because Wholefoods had a sale on cherries and, well: they are awesome.
“it was far easier to make then the original recipe
and tasted better than any cheesecake
I’d ever eaten in my entire life!”
The Base
To make the base you’ll need:
- ⊙ 2 cups of walnuts (or pecans)
- ⊙ 12 soft dates
- ⊙ pinch of salt
Blend all the above ingredients in a food processor. I tried a blender the first time but it gets quite think and jams up the blades. Blend your ingredients until it becomes a dough and pat down into a pie pan, or, if you want to get fancy: a spring form pan.
The Filling
To make the filling you will need:
- ⊙ 3 cups of soaked cashews
- ⊙ 1/2 cup of honey or a few drops of stevia
- ⊙ 1/2 cup of lemon juice
- ⊙ 2/3 cup of coconut oil
- ⊙ dash of vanilla
- ⊙ 1/4 cup of water
Drop all of these ingredients into a blender and make sure the water covers the blades so it doesn’t jam up.
A great tip Natalie shares is putting your coconut oil into a bowl of warm water to help it melt without having to heat up the oven.
Pour the filling into your pie pan or spring form pan and leave it to chill in the fridge for a few hours.
The Topping
Really, you can add the fruit topping of your choice, Natalie does raspberry, I chose cherries, and I’m guessing blueberries would be excellent.
Place one cup of fresh or frozen into the blender with a 1/4 cup of honey or dash or stevia. I didn’t have honey so dropped in a few tablespoons of Agave Nectar instead.
Blend it until it is as chunky as you desire and then pour on top of your cheesecake and leave it in the fridge to set.
You could also refrigerate the cherry sauce for later and then pour it on individual slices if you prefer.
We’ll be exploring plenty more healthy dessert options so check back with us at instantDane.tv, or read our Peach Banana Ice Cream recipe.
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Yum. My mouth starting watering just watching the video. I have an idea I’ll be making some raw food cheesecake very soon. Who knew it would be so easy?!?