Raw Vegan Raspberry Cheesecake Recipe
If, like me, you enjoy a semi-sweet dessert that is kind to the digestion and expanding for the heart, you might enjoy this one. I did some research on raw vegan cheesecake recipes and used the one with the least amount of ingredients (all natural), added a few flavor-enhancing plants and combined our previous recipe for cacao energy balls as the crust. As usual, remember to taste as you make and adjust proportions to your preferences. Make it your own.
For Filling –
For Crust –
For the Crust…
1.In a strong blender or food processor, blend the walnuts until it’s a crumbly powder texture. Then, blend in the dates and cacao powder, until it’s all a textured paste. Depending on the size of your machine, you may need to do half the amount or less at a time.
2.With your hands, roll the dough you’ve blended until it’s rather evenly mixed and smooth it out onto a pie pan, shaped into a pie crust.
3.Cover and place in fridge.
For the Filling…
1.Blend the drained cashew nuts until it’s generally a crumbly paste and set aside. If it’s too dry, you might add a tablespoon of the cashew water at a time (maximum 12 Tbs).
2.Blend the raspberries until pureed.
3.Add the cashews to the raspberries, long with the maple syrup, lemon juice (Try one lemon at a time, taste it and decide if you’ll want two lemons.) and salt. Blend together until it has a creamy texture.
1.Pour the filling into the pie crust.
2.Decorate on top by placing other berries and pistachios as you please. I had fun sticking a pistachio nut in each raspberry hole.
1.Cover and freeze overnight.
2.Thaw before enjoying.
Bless your raw vegan cacao berry cheesecake with lots of love, gratitude and the energy you’d like to receive as it enters your body. Remember all the plants, earth elements, harmonizing creatures in the ecosystems, humans and everything that went into the creation of this food. Enjoy with love!
Feel free to share in the comments below how yours turned out and any tweeks you recommend!
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