I have a mouth FULL of “sweet teeth.” I’ve never met a dessert that I didn’t like (that I can remember). But if there is one thing I am certain about in regards to being well, it is that sugar is the enemy. Over the past few weeks, I’ve made a conscious effort to rehab my body from its addiction to sugar, which is said to be more addictive than cocaine! The timing couldn’t have been better or more challenging, since it was during the holidays, but it was well worth the challenge. Instead of trying to use sheer willpower to avoid the wonderful confections that my family had made for our Christmas parties, I made my own “safe” dessert, a raw, vegan “cheesecake” that was a total hit. No sugar, no gluten, no baking! Even the guys in the family who think that health food is “weird” thought that it was delicious. I made it through the holidays without gaining a pound, and feeling better than ever.
Here’s the recipe, which I got from a favorite website, The Rawtarian.
Raw Strawberry Cheesecake
What you’ll need:
1 1/2 cups macadamia nuts (or a combination of walnuts and macadamia nuts)
1/2 cup dates
1/4 cup dried, unsweetened coconut
1 pinch sea salt
White cheesecake filling ingredients:
3 cups cashews
3/4 cup lemon juice
3/4 cup agave or honey (I used honey, but use agave it you want your to be 100% vegan)
3/4 cup coconut oil
1 tablespoon vanilla
Up to a 1/4 cup of water, if necessary to facilitate blending
Fruit topping ingredients:
2 cups frozen strawberries
1/2 cup dates
1. Throw the macadamia nuts, salt and dates into your food processor. (Don’t add the coconut!!) Process nuts and dates until well processed but still airy. (PS- This mixture would also make great date nut balls! Just roll into balls and cover in unsweetened coconut.)
2. Next, get our your cheesecake pan (I used a spring form pan…it made it seem fancier!) and sprinkle the coconut on the bottom as your very first layer. The point of doing this is to make it so it’s easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan. Then press the macadamia nuts and date mixture down into the pan to form the crust.
3. Throw all creamcheese filling ingredients into your high-speed blender and blend! Add as little water as necessary to facilitate blending. (Try to add as little water as possible.) Pour mixture on top of crust.
4. Place the above in freezer for an hour or so (so that it will firm up).
5. Meanwhile, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Replace the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency (5 hours or so!
6. Defrost this raw cheesecake recipe for about a half-hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!