As the weather starts to warm as we move closer to summer, I start to crave super light, cool treats to top off a nourishing dinner. These raw, vegan Berry Bliss Cheesecakes made with wholesome ingredients hit the spot EVERY time.
I love the crispy crust on pies and cakes, so I created a guilt-free version by combining raw nuts, dates, and coconut. Not only is this crust absolutely delicious, it's also full of fiber and essential minerals!
To make a vegan "cheese" filling, cashews are my go-to! Once they've been soaked for 1 hour, they can be blended into a beautiful cream that tastes delicious once whipped up with lemon juice, Cacao Bee Honey, coconut oil, vanilla, Berry Bliss, and a dash of sea salt.
Finally, frozen berries and dates make for a divine sauce to spread on top of your cheesecake, before pilling on fresh berries + bee pollen!
Makes: 24 slivers of a large pie (or 4 smaller pies with 6 slices)
Gather This:
For the Crust:
- 2 cups raw macadamia nuts OR a blend of almonds, walnuts, and pecans
- 1/2 cup dates, pitted
- 1/4 cup dried coconut
For the Filling:
- 3 cups chopped cashews, soaked for at least 1 hour
- 3/4 cup lemon juice (or lime juice –I used limequats for this!)
- 3/4 cup Cacao Bee Honey
- 3/4 cup coconut oil
- 1 teaspoon vanilla
- 1 teaspoon Berry Bliss Superfood + Protein Blend
- 1/2 teaspoon celtic sea salt (optional)
For the Berry Sauce:
- 1 bag frozen raspberries (or blackberries/strawberries)
- 1/2 cup dates
For the Toppings:
- fresh berries of your choice
- bee pollen
Do This:
1) To make the crust, process the nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9-inch springform pan. Press crust onto the coconut (this will prevent it from sticking).
2) To make the filling, blend the cashews, lemon, honey, gently warmed coconut oil (don't microwave it!), vanilla, sea salt, and 1/2 cup of water. Blend until smooth and adjust to taste.
3) Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table. 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. The more defrosted it is, the better the taste will be!
4) To make the raspberry sauce, process raspberries and dates in a food processor until well blended. Don't use a blender for this or the raspberry seeds will become like sand ;) Spread the sauce on top of the cakes, sprinkle with more fresh berries, and enjoy!
We'd love to see your gorgeous superfood treats! Share them with us on Instagram with #MyPhilosophie + #PhilosophieSuperfoods!
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