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Raw Raspberry Creamy “Cheesecake” Delight

Servings 1 Standard Pie, or 20 Standard Muffin-sized "Cheesecakes"
Author Sonja

Ingredients

The Crust Ingredients:

  • 1/2 cup raw almonds other nuts will work
  • 1/2 cup dates soaked for 2 hours will make them easier to work with

The Filling Ingredients:

  • 1 ½ cups raw cashews soaked for at least 2 hours
  • juice of 2 lemons
  • 1 t vanilla extract
  • 1/3 cup coconut oil melted
  • 1/3 cup honey warmed (agave for vegan)
  • 1 cup blueberries or raspberries I have used frozen, and it's worked with both fruits

Instructions

  1. Process the almonds and dates. The longer they process, the finer the crust, so it's up to you. Add more dates if the almonds and dates don't stick together.
  2. Fill a pie plate or muffin liners with your crust, and press it down well.
  3. Combine the coconut oil and honey.
  4. Put all filling ingredients minus the blueberries in a high powered blender, and blend until smooth and creamy.
  5. Pour 2/3-3/4 of your filling mixture into the pie crust(s-if you are making mini "cheesecakes").
  6. Smooth out the filling. I used a spatula.
  7. Place the berries in with the remaining mixture, and blend until smooth. You may see some flecks of fruit.
  8. Pour berry mixture on top of the pie plate.
  9. Freeze to solidify, and enjoy!