Lemon black berry cheesecake – raw- vegan – gluten free – grain free – kid friendly.

 

Cheesecake was one of those things that never really appealed to me before my autoimmune diagnosis.  I’ve always been more of a savory girl and somehow the words ‘cheese’ and ‘cake’ just didn’t belong together in my mind.

I’ve also always been a proud member of ‘all desserts should be chocolate’ camp, but something interesting happened to my palette as I began making more consistently healthy choices.  It was like my taste buds reinvented themselves.

I first encountered a similar cheesecake on a trip to Montreal.  This was in the peak of my vegan days and  was beyond thrilled to discover a small raw vegan kitchen not too far from where I was staying.  I went back everyday for the entire week to grab a slice of blueberry cheesecake and a double chocolate brownie.  (Maybe this lack of self control is part of the reason why I was never thin as a vegan.)

And it was in Montreal that I also observed a strange phenomenon, I would always finish the cheesecake first.  I would practically inhale it.  The balance of sour, sweet and fat flavours was perfection, while the brownie in comparison seemed almost too sweet, too rich.   It was  here that I first observed my taste buds were changing.

Don’t get me wrong though, that brownie would get eaten.

And I’ve since gone on to develop a few of my own variations of that raw vegan brownie recipe that I’m super excited to share here in the near future.

Today though, it’s all about the cheesecake. 

If you make just one recipe this weekend, this should be it.

Because blackberries are easy to find and I absolutely adore them, I chose them to top of my creamy cake.  I have also used; pomegranate seeds, blueberries, strawberries, cherries, and sometimes, I just keep it real with plain lemon.  It’s all good.

I think we can agree, lemon and fruit, particularly berries, love each other, so just have fun with it and use what you have on hand!

This cheesecake comes together so easily, it sets up in the freezer, is fully plant based and completely void of processed sugar.  In fact the only sugar in the whole pie is a handful of dates and a couple tablespoons of maple syrup.   It’s also a major crowd pleaser, whip one up for your next dinner party and your guests will beg you for the recipe

(Send them my way!)

You will need a food processor and a good quality blender, but if you don’t already have these tools, and are serious about living a healthy lifestyle I highly recommend you get out there and obtain them asap.  Mine get used nearly everyday and have been worth every penny.

This is coming from a girl who purchased her $1200 Vitamix blender in installments. #worthit

 

Crust ingredients:

6-8 menjool dates (use 8 small or 6 large)

1 tbsp. coconut butter (you can use oil but it will produce a different texture and not be as light and crust like)

1 cup walnuts or pecans pieces

1 tsp good vanilla

A good pinch of salt

 

Filling ingredients:

Roughly 3/4 cup coconut cream (this is the thick white part on the top when you open a can of milk)

3 tbsp. melted coconut oil

Juice of 2 lemons (should be close to 1/4 cup)

Zest of 1 lemon

3/4 cups cashews soaked for a minimum of 4 hours

2-3 tbsp. maple syrup to taste

1 tsp vanilla

A good pinch of salt

 

Directions:

Rinse your cashews and soak for at least 4 and up to 24 hours.  Rinse again well before using.

Remove the pits from the dates and using a food processor, process into rough pea size pieces

Add the coconut butter, walnuts, salt and vanilla and process to the texture of breadcrumbs

Press the crust mixture into the bottom of a small pie pan and place in the freezer to chill

In a high powered blender add all of the filling ingredients

Blend into a smooth cream scraping down the sides as needed

Pour over the chilled crust and return to the freezer for an additional 30 – 60 minutes

Remove from freezer and allow to soften a bit before slicing

Top with your choice of berries/fruit – be creative

Serves 12

Lasts about 3 days in the fridge and 3 weeks in the freezer ( I recommend storing it in the freezer and letting it thaw a bit in the fridge prior to serving)

If you recreate your own version of this recipe tag me with your creation @tha_wild_sage on Instagram.  I love to get feedback, it keeps me motivated to keep creating healing recipes for you guys!

 

 

 

 

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