Raw Berry Vegan Cheezcake

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Raw Berry Vegan Cheezcake
 
Prep time
Cook time
Total time
 
This recipe was featured in the Foods Alive newsletter, but it is originally from Hallelujah Kids.
Author:
Serves: 24 servings
Ingredients
Crust:
  • 2 cups raw almonds (unsoaked)
  • ½ cup pitted dates (I prefer Medjool)
  • ¼ cup grated coconut (optional)
  • ½ teaspoon Celtic Sea Salt (or Himalayan)
Filling:
  • 4 cups raw cashews (soaked for 2 hours, then drained)
  • ¾ cup fresh lemon juice
  • 2 bananas
  • 1 teaspoon ground flax seed
  • ¾ cup raw honey (or agave/maple syrup)
  • 1 teaspoon vanilla
Topping:
  • 2 cups fresh strawberries
  • 2 cups fresh blueberries
  • 1 cup pitted dates
Instructions
Crust:
  1. Combine all ingredients in food processor and process with the S-blade. Press about 1-tablespoon into cupcake liners.
Filling:
  1. Place all ingredients in food processor and blend using the S-blade until smooth and thick. Pour onto crust.
Topping:
  1. Place ½ cup dates and 2 cups of strawberries in food processor and blend with S-blade. Pour over ½ of cheesecake. Repeat with Blueberries and pour over the other ½.
  2. Set in freezer for an hour or more, serve frozen.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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