The plant-based community has discovered some amazing alternatives to mainstream meals and desserts. The first time I went to a RAW restaurant, it was about 4 years ago in LA, I was not having it. The menu included familiar items like pizza and burgers. Of course I knew it wouldn’t exactly be like the pizza I was use to at the time, but I wasn’t prepared for what was coming.
If you’ve spent your whole life eating regular pizza, your mind is programmed to expect a certain thing when you order well, “pizza.” It was so utterly disappointing I shunned away RAW restaurants for a few more years, haha. It’s amazing what you can adjust to by making small changes over time. Sure enough, I have rekindled my relationship with RAW food restaurants. I guess when you stop eating regular pizza RAW “pizza” starts lookin good. It definitely depends on the restaurant and recipe, because obviously “pizza” without cheese and fluffy dough can go horribly wrong.
So, I have some hesitance calling this a “cheesecake” lol. I’ll be real, it’s like a cheesecake’s 3rd cousin, slight resemblance. That doesn’t mean that it isn’t a tasty dessert though! And it’s a lot healthier than your normal cheesecake. This recipe is gluten-free, paleo, vegan, and refined-sugar free. RAW desserts have been extremely helpful for filling my sweet tooth given dietary restrictions. So, not that we should be having 3 slices of any kind of cake, but keep in mind that it’s made out of nuts, lots of nuts, so 3 slices at a time may be little much. I aim to minimize my sugar intake, so unless you need to be really restrictive definitely add the additional dates and maple syrup so that it taste more dessert like.
If you find yourself in LA, check out Cafe Gratitude, they have some amazing organic RAW and vegan options, and a variety of specialty smoothies and juices. The decor and design of their restaurant alone, is worth a visit. For more other RAW desserts check out my, Beauty and Brain Boosting Energy Bites, and Raw Carrot Cake Bites+Thoughts About SIBO.
- 1 1/2 cups of macadamia nuts (soaked over night)
- 1/2 a cup of coconut milk or almond milk
- 1/3rd cup of coconut oil
- 1/2 a cup of fresh squeezed lime juice
- Zest of 1 lime
- 1 teaspoon of vanilla extract
- 1 1/2 cups of combined pecans and almonds
- 1/4 teaspoon of salt
- 1/2 teaspoon of pumpkin pie spice
- 4 soaked dates (or 8 to make sweeter)
- 1/4th cup of maple syrup (optional)
- Edible flowers (optional)
- To make the crust, add the pecans, almonds, dates, salt, and pumpkin pie spice to a food processor and blend until it starts to stick together. If you push it together with your fingers it should stick together. If it’s too dry, you can slowly add very small amounts of water from the soaked dates.
- Transfer the crust to a cheese cake pan or cake pan. Use the back of a spoon or small cup to press the dough down evenly, then place it in the freezer while you make the filling.
- Drain and rinse the macadamia nuts that were soaked overnight and add them to a blender with the vanilla extract, lime juice, almond/coconut milk, coconut oil, and the maple syrup if using.
- Once the filling is fully blended add it on top of the crust and smooth it over with a spoon. Top with zest of lime and edible flowers.
- Cover the cheesecake and return it to the freezer for about 2-3 hours. When you’re ready to serve allow it to thaw at room temperature for 5-10 minutes.
Nuts and seeds can get a bit pricey. That’s why buying them in bulk is a good way to save some money. You can make so many RAW desserts with them, put them in oatmeal or yogurt, make nut butters, or homemade nut milk. The list goes on. Just store them in the fridge so they last.
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