Happy Wednesday friends! I hope you all had a great long weekend. We had an amazing time at the Oregon Coast with friends, including a spectacular hike, and lots of sunny beach time. I have pictures to share with you later this week.
For our time at the beach, I made a dessert I've been dying to try for quite a while: berry cheesecake. We all know that summer is the BEST because of the amazing berries in season and this cheesecake is an amazing way to showcase them.
The cheesecake though is special. Why, you might ask? Because it doesn't contain any dairy. In fact, it's raw. Don't stop reading, k? Let me explain, because this cheesecake is DELICIOUS and you don't want to miss out.
See, the thing is, I've never completely delved into this subject here, but we're an allergy stricken home: no gluten. No dairy. But, we LOVE good food. It's a dilemma, trust me. And, one of our friends who joined us as the beach this weekend is gluten, dairy, soy and corn free. I love finding amazing recipes that will work for all of us. Because no one should go without dessert, right?
This recipe is so amazing, and is tangy, creamy goodness -- just like full-dairy cheesecake. The crust in a lovely coconutty accompaniment, and the berries just make it over-the-top amazing.
So why should you try it, even if you don't have crazy allergies? The cashew and almond base makes this decadent treat full of healthy fats and loads of protein. I hate feeling guilty after dessert about all the empty calories I just consumed. But, while this dessert is decadent and amazing, it isn't full of refined flour and refined sugar. I LOVE that.
Summer Berry {Raw} Cheesecake
Crust Ingredients:
- 1 c. raw almonds, soaked for 12-24 hours and drained
- 16 oz. raw, flaked coconut
- 2 heaping tbsp. raw honey or agave
- 4 heaping tbsp. coconut oil
- 1 tsp. vanilla extract
- generous pinch of sea salt
Filling Ingredients:
- 2 c. raw cashews, soaked overnight and drained
- 1/2 c. raw honey or agave
- 1/2 c. coconut oil
- 1/2 c. fresh lemon juice
- 1 tsp. vanilla extract
- water
- pinch of sea salt
- 3 cups fresh blueberries and blackberries
Method:
- Place the almonds in the bowl of a food processor and grind them.
- Add the coconut and process for a minute or so.
- Add in the honey, coconut oil and salt. Process until everything is incorporated.
- Remove from bowl and press into the bottom of a 9 inch springform pan. Place in the freezer while you make the filling.
- Place the cashews and about 1/4 cup water in the pitcher of a blender. Blend well.
- Slowly add in the lemon juice, coconut oil, honey, vanilla and salt. Add a little more water, if you need to. Blend until very creamy.
- Remove the crust from the freezer and pour in about half of the filling. Scatter about half of the berries on top, then the rest of the filling.
- Arrange the remaining berries on top.
- Place in the freezer for a few hours, and leave at room temperature for at least an hour before serving. Store leftovers in the refrigerator, up to a few days.
I'm super curious: have you all ever tried a RAW dessert? How did it turn out? If not, what's your favorite type of cheesecake?
