This raw cheesecake and berry sauce recipe is brought to us by Lisa Berry, a San Francisco-based food and health editor. She is known for creating delicious vegan dishes that are healthy and fulfilling to the soul!
This is the recipe we used to make in my restaurant in south Florida where I am from. People would come from miles around for some of this stuff!
- 3 cups cashews
- 3/4 cup agave
- (you can substitute half stevia liquid if you want, use about half the agave)
- ¾ c lemon juice
- ½ c coconut oil
- ½ tsp sea salt
- 1/2 tsp vanilla powder or extract
Add a little water to the mix, just enough to cover the nuts, and process all in a high speed blender (it will not come out the same in a regular blender, you need a Blendtec or Vitamix). Puree, scraping down the sides a few times to be sure it is creamy and all contents get mixed thuroughly.
Pour into pie crust and freeze overnight, or at least three hours.
In the morning, defrost on the counter for 30 minutes and score into 16 pieces, then refrigerate.
- 1½ cups pecans, walnuts, almonds (your choice)
- ½ cup dried coconut flakes
- ½ cup dates
- 1 tsp cinnamon
- ½ tsp sea salt
Combine all ingredients in a food processor (not the blender) until evenly ground and mixed. Press flat into the bottom of a 9-inch spring form cake pan. You can put both in the dehydrator for 3-4 hours if you have one.
For Every 2 cups of frozen berries, one cup of dates.
Defrost the berries first (just take them out of the freezer a few hours before starting recipe, or put them in the fridge the night before). Add with the dates and process until somewhat smooth. You can add a little (1-2 Tbsp) coconut oil also if you want to.
Press the crust into a square pie pan, making it about a half inch to ¾ inch thick and nice and flat.
Dehydrate for about 4-6 hours at about 110 degrees (optional). Take it out and fill the pan with the dessert cheese. Cover and freeze, about 4 hours. To serve, put in fridge hours before so it can thaw to a nice thick consistency.
Serve with the berry sauce on top or on the plate as a design garnish, depending on how thin you make it.