real raw kitchen: Valentine's Day treat ... RAW cheesecake hearts

Tuesday, February 14, 2012

Valentine's Day treat ... RAW cheesecake hearts

I'm no fan of Valentine's Day and my S.O. and I refuse to celebrate ... however, given the excuse to explore a new recipe, I'll celebrate any holiday.

I once came across this recipe at My New Roots and though essentially every raw cheesecake is made of the same ingredients I LOVED her layering technique. And though I was skeptical it would turn out as delicious as the store-bought or Planet Raw cheesecakes, I have to admit I am blown away and HOOKED.
Raw Creamy Cheesecake
(adapted from My New Roots)

Crust:
1/2 cup raw almonds (or your favorite nut)
5-6 Medjool dates, soaked for 15 minutes
¼ tsp. sea salt

Filling:
1 cup raw cashews, soaked overnight
juice of 1 lemon
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup maple syrup/agave
1 cup raspberries/strawberries

In a food processor mix the dates, almonds, and salt until it's as smooth or chunky as you'd like. The important thing is that it's sticky. If it doesn't stick, add a teaspoon of agave. Press the crust into either one large springform pan to make an even layer, or to make them like I did, press into the bottom of a cookie-cutter to make an even layer.

For the filling, drain the cashews and then throw all of the ingredients--except the berries--into a high speed blender (i.e. Blendtec, Vitamix) and blend until completely smooth. Pour about 2/3 of this mixture either onto the large cake base or among the four mini cakes. Use the remaining third of the batter and blend with the berries. Pour the remaining batter on top of the first two layers.

Place the cake(s) into the freezer to set. It took about two hours or so. Usually cake sets up much quicker but the berries have so much water in them that it made the tops a little runny, so it took a little bit longer.
SO SO good and how easy is that?

YUM


**Check out Sarah's website for her recipe if you're making a full cheesecake. I changed mine a bit to reduce the size because I made four mini-cakes. I also used strawberries instead of raspberries, though it has much of the same effect.


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