Raw Vegan Cheesecake with Raspberry Sauce

From TheVeggieGal

Lately I have been learning more about the RAW food diet and decided for my son’s 3rd birthday I would make a RAW-Vegan Cheesecake. I also made a non raw vegan chocolate cake since chocolate is his FAVORITE thing. He had a piece of both cakes along with some vegan chocolate ice cream. He was spinning around with quite a sugar high after that.

I have to say this is not my own recipe it is the standard one that is all over the Internet and who knows who the originator of it was. I did make my own little adjustments to it so I will just post it exactly as I made it since it turned out AMAZING!

I had a couple of pieces left over so my daughter took them over to her friends house and they all loved it so much they made it for their daughter’s birthday the next week!

As anyone who was researched raw foods knows that raw food recipes can be full of fat because of the nuts and the use of oils. I am usual one to keep the oils to a minimum in my recipes but I did not follow that rule here at all.

This cheesecake is fresh, amazingly tasty and full of fat but some would say it is the “good” fat, you decide that for yourself or just forget about it and enjoy an amazing piece of RAW-Vegan Cheesecake!

I am going to post some of his birthday party pictures below and some of them are blurry but I HAD to share anyway. My camera died after the cheesecake pics so I had to use grandma’s and it would not work well for me (I’m sure user error-duh!).

The official birthday cake was a chocolate cake (the recipe is not posted here-was one I found on vegweb) so everyone had two choices. I hand made the frosting and used a all natural food coloring and it did not turn out the color I wanted. I was supposed to be a red and blue but ended up pink and purple but he did not even notice.

RAW-Vegan Cheesecake with Raspberry Sauce
Makes 1 pie tin

Crust:
2 cups raw nuts of your choice (I used a combo of pecans, macadamia and cashews)
1/2 cup dates, pitted
1/4 cup shredded, dried coconut

Filling:
3 cups raw cashews (I only had 2 1/2 cups so I used 1/2 cup macadamia and yummy), soaked overnight or a couple hours minimum if you don’t have a Vitamix  

1/2 cup agave nectar
1/4 water
1/4 cup lemon juice (could use lime too)
1 teaspoon vanilla extract
3/4 cup coconut oil, melted (set in a warm bowl-do not heat if keeping it really RAW)
Shake or two of sea salt

Raspberry Sauce:
1/2 bag frozen raspberries
4-6 dates to taste
1/4 cup agave or more to taste and thickness desired (supposed to be runny enough to drip over cheesecake)

Start with making the crust first by blending the nuts and dates in a food processor or vita-mix until well broken down and you can squeeze it together between your fingers.  Add the shredded, dried coconut and blend for a second or two more.   Press into a 9 inch pie tin, making sure to press up the sides to the top.  Set aside.

Drain the nuts from the soaking water then blend them along with the agave, water, lemon juice, vanilla, melted coconut oil, and salt until very smooth.  You can adjust the flavor as needed here.

Pour filling into prepared crust, tap on the counter to remove bubbles and smooth the top.

Place into the freezer for a minimum of 3 hours or until very firm or even slightly frozen.  This cheesecake is best taken from the freezer 10-15 minutes before serving so it is still cold and firm.  If it is left out too long it has a key lime pie consistency, which some like but I don’t so you decide.

Next make the raspberry sauce by blending the raspberries, dates, and agave together until very smooth.  Chill in the refrigerator until you are ready to eat the cheesecake.

When ready to serve you can cut it easily with a knife because it is frozen.  Place each piece onto a plate and top with desired amount of raspberry sauce.  ENJOY!