cheesecake

Care of Ashley Sauve

Show your loved ones how dear they are to you by serving them these super food cheesecakes! Not only do they taste fantastic but they pack a nutritional punch and are raw, vegan, gluten and soy free for all to enjoy!

Serves 16

Ingredients:

Filling:

  • 2 cups raw cashews, soaked overnight (measured before soaking)
  • 6 tablespoons coconut oil, melted
  • 2 lemons – juice and zest
  • ½ teaspoon ground vanilla bean (or 1 teaspoon vanilla extract)
  • 1 banana
  • 2 cups strawberries, fresh of frozen (thawed first)
  • ¼ cup goji berries soaked in water for 10 minutes (optional)
  • 2 tablespoons lucuma (optional)
  • 1 tablespoon maca (optional)
  • 5-10 stevia drops or 3 tablespoons maple syrup

Crust:

  • 1 cup raw walnuts
  • 1 cup raw almonds
  • 2 tablespoons coconut oil, melted
  • ¼ cup golden berries (soaked in water for 10 minutes) or 4 soft medjool dates
  • ½ teaspoon ground vanilla bean (or 1 teaspoon vanilla extract)

Chocolate Drizzle:

  • 2 chocolate bars of choice (I used Giddy YoYo, maca flavour)
  • 1 tablespoon coconut oil

Directions:

You will need heart shaped silicone baking moulds, or a cupcake pan.

  1. In a double boiler, melt the chocolate and coconut oil, stirring constantly to prevent burning. Pour enough into the bottom of each mould to create a thin layer.
  2. In a blender or food processor, combine all ingredients for the filling and blend until smooth. Pour filling into each mould, leaving 1-2 centimeters of space from the top of mould.
  3. Place in the freezer for 15 minutes to set.
  4. In a blender or food processor, combine all ingredients for the crust and pulse until the texture resembles a course meal.
  5. Remove cheesecakes from the freezer and press an equal amount of crust (about 1 tablespoon) into the top of each mould.
  6. Return to the freezer for 20 minutes to set.
  7. To serve, take them out of the moulds and garnish with extra strawberries.