In August I shared a raw cherry "cheese" cake. In this recipe cashew butter was used to make the filling. In this next version, the cashews are soaked. The final verdict for me between these two recipes? I prefer the soaked cashew method. The filling really mimics traditional cheese cake. It was light and creamy. But again, I haven't had real cheese cake in years, so my memory of this dessert is a little foggy, but I can tell you that I prefer this method over the use of cashew butter. My children and husband loved them both equally. But I happen to live with three hopeless dessert/sweet fanatics, so they will eat anything I put in front of them that resembles cake. Good for me, right. Let me know if you get around to making any raw "cheese" cakes. I really enjoy them and look forward to experimenting with different ingredients. Yes, pumpkin is definitely on the list.
Raw Strawberry "Cheesecake"
Inspired by nearly all the raw "cheesecakes" from Heather @ Sweetly Raw
-2 cups raw walnuts (soak and dry for optimal digestion)
-1 cup pitted and chopped dates (make sure they are soft and at room temp)
-2 teaspoons coconut oil
-2 cups raw cashews soaked 4 - 6 hours
-1/3 cup honey (vegans use maple syrup or 30+ drops of vanilla or plain stevia) and add more if you're a sweet tooth.
-1/2 cup coconut oil (liquid state) - I use Tropical Traditions Golden Label Virgin
-1 tablespoon vanilla
-8 ounces fresh strawberries (frozen then thawed for off season)
-1 tablespoon honey (vegans use maple syrup or 7 drops plain or flavored stevia)
-1 teaspoon liquid coconut oil
1. For crust: in a food processor pulse walnuts a few times, add in dates and coconut oil. Blend until well incorporated. I used an 8 inch spring form pan. You can put some wax or parchment paper down on the bottom if you wish. Press walnut and date crust mixture into pan.
2. For the strawberry sauce: in a blender (food processor or high speed) blend the strawberries and honey until smooth.
3. For the filling: in a food processor, add cashews, honey and vanilla and start blending, drizzle in coconut oil. You can make this in a food processor or high speed blender, just take note that a high speed blender will yield a smoother texture. Add mixture to the crust and smooth out. Then top with about 1/2 of the strawberry sauce.
4. After assembly, place in freezer for at least 4 hours, then you can remove from spring form pan and transfer to fridge. The cake will get soft in the fridge, so keep it in the freezer if you want a very firm cake. I liked it on the softer side so I stored it in the fridge.
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday, My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Meatless Monday, Slightly Indulgent Tuesdays, Fat Tuesday, Allergy-Free Wednesdays, Raw Foods Thursdays, Keep It Real Thursdays, Wellness Weekend, GAPS Friendly Friday, Whole Foods Friday,