Ethical Shopper

Ethical Shopper

Raw Vegan Vanilla Berry Cheesecake Recipe

Raw Vegan Vanilla Berry Cheesecake Recipe




  • ¾ cup almond flour
  • ¾ cup coconut flour
  • ¾ cup of pitted, chopped medjool dates
  • ¼ tsp salt
  • ¾ tsp cardamom
  • 3 cups of cashew nuts (soaked for 3 to 5 hours)
  • ½ cup coconut oil (melted)
  • ½ cup coconut milk or coconut cream
  • ½ cup liquid sweetener (agave, coconut nectar (or sugar syrup if you are not concerned with raw and paleo))
  • ½ cup finely grated beetroot
  • 1 Tbsp vanilla extract
  • 1 tsp freeze-dried raspberry powder* (If you can't get raspberry powder, use a berry essence (of course, this is probably not 'raw'), some berry juice, a few crushed berries or rosewater)
  • ½ tsp salt
    1. Mix the almond flour, coconut flour, salt and cardmom in a food processor. While it is running add the dates slowly, allowing each handful to be fully processed before adding another.
    2. The base is ready when you squeeze it and it sticks together. Add more dates if not sticky enough.
    3. Press the base firmly into the bottom of a springiform or silicone baking pan and set aside.
    1. Drain the cashews and blend them in the processor at a high speed until they are relatively smooth.
    2. Add the coconut milk, vanilla and salt and continue to blend until the consistency is very smooth - like cream cheese.
    3. While the processor is running, add the liquid sweetener and coconut oil. Taste test ;) 
    4. Drop large dollops of the mix randomly on the base (there is a pictureof this procedure on the link at the bottom of the page). Use half the mix. The other half is about to be berrified!
    5. Add the grated beet (you don't taste this at all, trust me!) and raspberry powder to the remaining mix and blend. 
    6. Drop the berry topping into the gaps left between the vanilla dollops, then swirl the topping exactly once with a knife.
    7. Freeze for at least two hours until solid, remove from the pan and let sit in the fridge for about an hour before eating.

    Recipe source: Sana



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