Vegan Cheesecake Recipe -
Our Raw Superfood Version!

This raw cheesecake recipe is just the thing when you get the urge for a sweet dessert. Sometimes, you just want a decadent treat that is taste indulgent, yet "guilt free" as far as nutrition goes.

This recipe tastes even BETTER than the standard cheesecake recipe and you can actually make it in half the time. Throw away those refined, processed ingredients and stock up your kitchen with whole raw nuts, natural sweeteners and Irish moss!

That's right, Irish moss as a seaweed thickening agent provides the most perfectly smooth, yet firm texture to many superhealthy dessert recipes.

But, don't worry, you can't taste it when it is blended with other foods. Plus, it doesn't have much of a seaweed taste anyway, just lots of carrageenan and all the benefits of a polysaccharide rich superfood.

We use a powdered Irish moss in this recipe, which makes it super easy. (See left pic below)

I love raw vegan recipes when adhering to a raw vegan diet because they don't contain clogging, mucus forming dairy products that can be major ingredients in most traditional cheesecakes.

The best thing about desserts like this, is that a small piece is so filling and mouthwateringly delicious, it actually provides a long burning fuel source. This is because the polysaccharides in the Irish moss deliver the calories in a time released fashion.

We like to eat "desserts", like this cheesecake, sometimes as the first meal of the day after a nice run or workout session.

They are easier to digest when they are eaten alone and not mixed with others foods. So, we recommend you eat it as a "dessert" as long as its not directly after a meal.

You can use any kind of fruit topping, but here we used wild harvested Madrone berries!!!!

This is a great cheesecake to bring to potlucks or even family events. Don't tell them its raw though, let them taste it first!!

Madrone Berry Cheesecake Recipe:

Crust:

• 1 1/2C pecans
• 3/4C dates
• 2T bee pollen
• 1-2T water

• Grind up pecans in a food processor into a nut meal.
• Add dates, bee pollen and continue to process.
• Add 1T water until the mixture doughs up.
• Now it is ready to be your crust.

• Mash down dough in the bottom of coconut oiled spring-form pan.
• Place in freezer to harden while you make your filling.

Filling:

• 3C soaked cashews
• 1/2C lemon juice
• 1 1/4C brazil nut milk
• 1/8t stevia
• 1/2C raw honey
• 1 1/2T irish moss powder
• 1/4C coconut oil
• 1t vanilla powder
• 2T maca powder
• 1/2t lemon zest

Note: You might need to double this recipe if you are using a full size cheesecake pan. I have a half size pan, which works out perfect with this recipe.

• Make brazil nut milk by blending 1/2C brazil nuts to 1/1/4C water, strain through a nut milk bag.
• Or as an alternative you can use our almond milk recipe.
• Place nut milk and all the filling ingredients into a high speed blender and blend away until creamy smooth.
• Pour on top of crust and place back in freezer to firm up.

• 1 C Madrone berry
• 1T raw honey

Add the topping when cheesecake is somewhat firm to touch.

• Let set in freezer a 1-2 hours before serving.
• Remove from spring form pan
• Will last several days in fridge or freezer (if you can hold out that long).

Add the final touches to your cheesecake recipe and decorate with some lemon zest or fresh wild flowers. Share with friends!!

I like to enjoy this decadent dessert with a nice cup of tea. Check out one of our herbal tea recipes or make up your own using our many:

• nutritive herbs
• cleasing herbs
• herbal stimulants

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