White Chocolate Raspberry Cheesecake ~ Raw, Dairy free, Grain free

Hello everyone!

This past weekend we celebrated my daughter’s third birthday. My how the time flies:) This little lady is a born princess who is very particular about her likes and needs and we did our best to fill her day with as much pink as possible.

I wanted to make a cake that everyone was happy with, so I decided to make a raw cheesecake. It’s hypo-allergenic, meaning it won’t make you feel bloated and gassy after you eat a slice. It’s also vegan, grain-free, dairy-free, refined sugar-free, easily digestible etc..

If you haven’t experimented with raw cuisine before, I really encourage you to try this out. It’s so creamy and decadent, yet light and fresh at the same time. It is really quick to make and everyone will be super impressed! For best results, make sure your ingredients are really fresh. I used almond milk pulp that I had made on the same day (which will save you a couple of dollars:)) but you can just use whole almonds that have been soaked overnight. Make sure your dates are nice and soft so that you don’t have to soak them ahead of time, otherwise your crust may turn out too mushy.

White Chocolate Raspberry Cheesecake ~ Raw, Dairy free

Crust:

• 1 cup almond milk pulp (or soaked almonds)
• 14 dates (do not soak)
• 1/2 tsp vanilla powder (or 1 tsp vanilla extract)
• Pinch sea salt

How to make:

Place all ingredients into a food processor and blend until mixture begins to bind together. Press into a silicone pan with your fingers.

Filling:

• 1 cup cashews, soaked for 2-4 hours
• 1/4 cup coconut syrup or raw agave nectar (or pure maple syrup – not raw)
• 1/2 cup vanilla almond milk
• 1 cup raspberries (or strawberries)
• 2 Tbsp coconut oil
• 2 Tbsp cacao butter, chopped (if you don’t have cacao butter use an extra 2 Tbsp coconut oil)
• 1/2 tsp vanilla powder (or 1 tsp vanilla extract)
• 2 Tbsp beet juice or natural food colouring
• 1/4 tsp sea salt

How to make:

If you’re using cacao butter, melt it in a bowl along with coconut oil over simmering water until liquefied.

Drain and rinse cashews. Add all ingredients into a blender and buzz until very smooth. (To get this cake extra pink I put in about a quarter of a cooked beet. You can use raw beet as well but the beet taste is a bit stronger.

Pour mixture over crust layer and freeze cake for 1 hour. Remove cake from mold as soon as you take it out of the freezer. You can keep the cake in the fridge until you’re ready to serve.

Makes 8-10 servings

My daughter, her real cheesecake loving father, and everyone else LOVED the cake! Enjoy!