Raw Berry Vegan Cheesecake

Ingredients

Base Layer (crust)

• 1 cup pecans or walnuts

• 3/4 cup raisins

• 3 tablespoons water

Middle Layer

• 2 cups raw cashews (soaked for 4 or more hours/ overnight)

• 1/2 cup coconut oil, melted

• juice of 1 lemon

• 1/2 cup rice malt syrup or maple syrup

Top Layer

• 1 cup chopped strawberries

• 1 cup wild or regular blueberries, fresh or frozen

Instructions

1. Soak the cashews overnight (or at least 4 hours).

2. Line an 8 x 8′ pan with parchment paper. 

3. Crust: In a food processor, blend all the nuts until there are no large pieces. Add in the raisins and continue mixing until crumbs form. Add water and continue blending until it becomes sticky.

4. Turn off mixer, and scoop out the crust mixture into the the pan evenly. 

5. Filling: Rinse and strain the cashews and place them into the food processor (after rinsing it). Pulse until fine crumbs form. Add in melted coconut oil, liquid sweetener of choice and continue processing on high a very smooth mixture forms. Spoon about 2/3 of this mixture on top of the base and place in the freezer to set for 1-2 hours.

6. Add the fruit to the remaining filling mixture and mix until completely smooth. While the cheesecake layer is setting in the freezer, keep the top layer cool in the fridge. (I put the whole food processor in). 

7. Once hardened, spoon the fruit filling on top evenly.

8. Put the cake in the freezer for about 1-2 hours before serving or leave it in there for days (or months!) before you want to eat it. They defrost in about 15 minutes at room temperature so take them out a little bit before serving.

9. Pair with yogurt and berries if you'd like. Enjoy! 

Basically Raw Berry Tart

This is the perfect summer dessert that is so easy to make and leaves lots of room for creativity if you want to switch up the ingredients! 

Ingredients:

Crust: 

• 2 and 1/2 cups raw mixed nuts (try a mix of almonds, brazil nuts and cashews - or whatever you like!)

• 3 tbsp chia seeds

• 1/3 cup goji berries 

• 1/2 - 1 tsp salt 

• 1 tsp coconut oil

• 1/2 - 1 tsp ground cinnamon, optional

Filling: 

• 1 mashed ripe banana

• 3 cups frozen or fresh mixed berries (I used blueberries, raspberries, and strawberries) 

• 3 pitted dates, finely chopped

• 1/4 cup grated coconut

• 1/2 tbsp chopped fresh lavender

• 1/4 cup fresh lime juice

Method:

1. Roast the nuts for about 10 - 15 minutes in the oven until slightly browned.

2. Once they are cool, blend the nuts in a food processor on high speed until they become a butter. Add in the rest of the crust ingredients and blend until there are no goji chunks left.

3. Spread the goji-chia-nut butter in a 9-inch pie plate and bake for 30 minutes.  

4. Allow the crust to cool (I popped mine in the fridge).

5. Combine the berries, mashed bananas, lime juice, date, coconut, and fresh lavender and spoon it into the crust. 

6. Store the pie in the fridge before eating. Enjoy!