Raw Cheesecake Recipe – Vanilla Rose Cheesecake

Dontcha wish your cheesecake looked just like me? Dontcha!?

I’m in the mood for love!! Ok, I am in the mood for cheesecake. It’s practically the same thing, right.?  I love to eat with my eyes which is why today’s recipe just had to be that little bit prettier. After all, it’s also a Friday! One has to treat oneself from time to time. And check this out! This recipe is LOADED with pure goodness! It’s sugar free, crap free, live, organic, gourmet, amazing raw food at it’s best.

So go on, feel free to indulge in some Friday Food Porn. Be playful. Be gourmet. Keep it raw.

Base

  • 2 big cups pecan nuts (activated or just raw is fine)
  • 12 soft stoned medjool dates or dates and prunes mixed
  • tablespoon cacao nibs
  • 1/4 cup cacao butter/oil warmed

Filling

  • 2 cups raw cashew nuts soaked in pure water for at least two hours
  • 3/4 cup raw honey, agave, maple syrup or other liquid pure sweetener
  • 1/2 cup freshly squeezed lemon juice
  • 2/3 – 1 cup coconut oil (warmed)
  • 1 vanilla pod (or teaspoon powder)
  • 1/3 – 1 cup pure filtered water – add this slowly to get the right blend

Topping

  • Handful of edible rose petals
  • Teaspoon of vanilla powder
  • Teaspoon/drizzle of raw honey/agave/maple syrup or other sweetener
  • Sprinkle bee pollen (optional)

How to

  • Using a food processor on the S blade grind the nuts and add the other base ingredients. Add the oil last. Place in a spring form ,or other cheesecake, pan and leave to set in the fridge for at least thirty minutes.
  • In a high powered blender blend the cashew nuts (do not use the soak water) and slowly add all other ingredients. Do not use chilled water as this will make your cheesecake filling go lumpy (it will harden the coconut oil) I suggest leaving the water until last and add (room temperature water) slowly to create a moveable consistency that is not too runny. You probably won’t need to use the full cup.  Once the filling is ‘lumpless’ and smooth add to the base and leave to set in the fridge for at least an hour.
  • When ready to serve, decorate with the toppings.

Lasts up to 7 days in the fridge. Not that I would know…

Feel free to share this recipe on social media!  Please also sign up to my newsletter for regular updates and more recipes! And if you are interested in events such as training, cookery school, retreats and workshops keep updated on 2014 dates.

I will be preparing dishes such as these for our clients at our retreats in Portugal. Raw Juice Camp and Explore Raw Retreat. We would love you to come and join us!

Keeping it juicy & raw

 

PS Please feel free to leave a comment! And if you make the cheesecake let me know how it tastes! x

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