If there’s one thing raw dessertists do right, it’s cheesecake. Thought many of us think that going raw means giving up our favorite sweets, raw cheesecake is actually one of our all-time favorite desserts. It’s not all that difficult to make. either. The Rawtarian, blogger Laura-Jane, specializes in raw food recipes like this one that are simple and satisfying, but she especially loves to create raw desserts – and we’re so glad she does!
This delicious and healthy raw chocolate cheesecake recipe is a snap to make. With ingredients like cashews, cherries and dates, this is one dessert you won’t feel guilty indulging in. Whip it up for a Mother’s Day get-together or in place of the next special occasion cake. You won’t be disappointed.
Raw Chocolate Cherry Cheesecake
Serves 12
Ingredients
Cheesecake Base
2 cups cashews
1/2 cup honey (or maple syrup or agave nectar)
1/3 cup raw cacao powder
1/3 cup lemon juice
1/3 cup coconut oil
2 tsp pure vanilla extract
2 Tbsp water
Cherry Topping
2 cups pitted cherries (fresh or frozen)
1/2 cup dates
Directions
Add cheesecake base ingredients to your high-speed blender and blend, starting very slowly and then increasing the speed. (If your blades won’t move, turn blender off, create an air pocket down the side with a knife, and then blend again starting on low.) Keep blending until it’s very smooth, like a creamy chocolate fudge, with no cashew chunks at all.
Pour chocolate mixture into pan or mold (see notes below), and place in freezer for at least 15 minutes to firm up.
To make the cherry topping, add cherries and dates into your high-speed blender. Blend until smooth.
Remove chocolate mixture from freezer. Spoon the cherry topping on top, and smooth it out with the back of the spoon.
Return cheesecake to freezer. Freeze until it reaches a good, firm consistency (at least 5 hours).
This recipe softens quickly; it must be eaten frozen. Store in freezer at all times. Serve straight from the freezer!
Notes:
You can use any pan that you have on hand. For smaller cheesecake “bites,” use mini-springform pans or silicone molds. Be creative!
