So I promised you that recipe today! I didn’t forget, don’t worry!
I got back to Columbus from Cleveland earlier this evening. Maya slept the whole car ride but then got really energetic when we got back so we went on a 2 mile walk. When we returned from our walk, I had such a delicious & nutritious but super simple dinner too! I baked a frozen salmon burger in the oven & made peas in a mint butter sauce on the stove. Everything took less than 15 minutes and it was sooo good.
I added some Harissa to my salmon burger once it was finished…such a good decision.
My pets wanted to sleep on the bed instead to help me make it…how dare they!
Ok enough chit chat! I wanted to make dessert (one of my favorite things to make) for Easter. I made Angela’s Double Chocolate Torte, subbing coconut sugar instead of regular sugar. I love that dessert, so good. And you would never guess it’s made out of avocado!
Next up, my cheesecake. Following inspiration from Pinterest, here is what I came up with:
Strawberry Cheesecake (raw, vegan, gluten free, soy free)
Makes 16 sliver pieces
1 1/4 c. raw walnuts
1 1/4 c. dates
1/4 c. shredded unsweetened coconut
dash of salt
Cheesecake filling ingredients:
3 1/2 cups raw cashews, soaked overnight & drained
2/3 cup raw agave nectar
2/3 cup fresh squeezed lemon juice
2/3 cup coconut oil, melted
2 tsp. pure vanilla extract
1 1/2 cups fresh chopped strawberries (organic preferred)
First, prepare the crust. Place all crust ingredients in a food processor and process until evenly blended & a sticky dough forms. Press dough into a 9-inch spring form pan. Set aside.
Next, place all of the cheesecake filling ingredients EXCEPT the strawberries into the food processor and process until extremely smooth. Poor half of the filling into the spring form pan, on top of the crust. Then, add the chopped strawberries to the remaining cheesecake filling in the food processor & process until smooth. Pour the strawberry layer on top of the first cheesecake layer in the spring form pan.
Cover in foil & freeze for about 3-4 hrs or overnight. Before you are about to serve it, let it sit out at room temperature for 30-60 minutes. Slice into 16 sliver pieces & serve! Store any leftovers in the freezer.
This turned out AWESOME. I didn’t tell anyone what was in it & it was such a hit. Afterwards when they found out what was in it, they couldn’t believe it! My grandma, who hates cashews, even loved it. And I think this made my dad (who is an expert in making the normal dairy based cheesecake) a cashew-based cheesecake believer!
Have you had any raw or vegan (or both) desserts that simply blew your mind?!