Needing to come up with a menu for a raw food dessert class that I recently taught, I decided to whip up a “cheesecake” recipe. It was actually pretty easy. And taste? The class was blown away. The crust is almonds and dates, and the base of the “cheesecake” is cashews! Don’t worry, I added apples and dried cranberries for that hit of fruit. The result? A healthy, tasty dessert that will be completely at home on your Thanksgiving or Holiday table. The consensus of the class is that non-raw people would never guess that this is raw, vegan or healthy!
Don’t be intimidated by this one, one serving is equivalent to only eating 1/4 C cashews and 1/8 C of almonds! Cashews are a good source of protein, fiber and also potassium, B vitamin, foliate, magnesium, phosphorous, selenium and copper.
Apple Cranberry “Cheesecake”
- 1 C Almonds
- 4 Dates, soaked until soft with pit removed
- 3 Apples, peeled and sliced thinly
- 1/4 C Agave
- 1/2 t. Cinnamon
- 1/3 C Dried Cranberries
- 2 T Coconut Butter
- 1/3 C Crust
- 2 C Cashews, soaked for at least 2 hours
- 1 t. Lemon juice
- 1/2 C Coconut Butter (softened in dehydrator)
- 1/4 C Agave
- 1 t. Vanilla
- 1 t. Cinnamon
- 1/4 t cloves
- 1/4 t nutmeg
Read Through This Recipe Before Beginning
2 hours before: Combine apples, agave and cinnamon. Place on non-stick dehydrator sheet and dehydrate at 116 for 2 hours, stirring once during dehydration. Make crust: Place almonds in food processor. Process until finely ground. Add dates, process until well mixed. Set aside 1/3 cup of the crust. Press remaining into spring form pan. I used a 6″ for this recipe. You may have extra crust. Place in refrigerator. Make Filling: Combine all ingredients in food processor. Process until smooth. This will take a bit. Pat over crust and return to refrigerator. Finish Topping: Combine dehydrated apples, dried cranberries, coconut butter and 1/3 C crust. Press over top of cheesecake. Return to refrigerator and chill for 2 hours before serving. Slice with sharp knife. Serves 8.