I saw this Summer Sanders recipe on chalkboardmagazine.com and thought it would be a perfect dessert for my 7-year-old who suddenly decided he only eats sugar that’s “good for you.” It was also conveniently cute for 4th or July weekend! It was actually quite delicious and everyone asked for seconds. A perfect healthy treat for a warm summer night!
Original recipe called for more lemon juice, but I found this amount to be plenty. I also found that I definitely needed to use water to incorporate ingredients.
Raw Berry Cheesecake
Ingredients:
For the crust
- 2 cups raw almonds, dry
- 7 dates, pitted
- 1 1/2 Tbsp coconut oil
- 1 tsp vanilla extract
- 1/2 tsp salt
- *use water if needed
For the filling
- 3 cups cashews, soaked for 2 hours
- 1 cup coconut meat
- 1/4 cup lemon juice
- 2/3 cup coconut oil
- 3/4 to 1 cup coconut sugar
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1 tsp salt
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup strawberries
Directions:
- Place all the “crust ingredients” in a food processor and blend until it forms a dough-like consistency. Add water if neccssary.
- Press the dough evenly into the bottom of a 9-inch spring-form pan and place in the freezer to set while preparing filling.
- In blender combine all the”filling ingredients” and mix. You may need to add water to make sure mixture blends well.
- Pour the filling into your springform pan. Top with berries and transfer to the refrigerator for two hours or more.
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