Raw Raspberry Coconut Cheesecake!
For those of us with a health conscious sweet tooth bigger than the day is long (guilty!), we've got Raw Raspberry Coconut Cheesecake – as your new favorite springtime splurge. This super-simple vegan icebox cake boasts a luscious layer of creamy coconut, pure maple syrup, and bright pops of raspberry perfection, all atop a sinfully sticky medjool date and lemon zest infused crust (drooling yet...) and of course serve with sunny #sustystyle.
Requiring only minutes of preparation and an afternoon to freeze up this dessert bliss, I serve my Raw Raspberry Coconut Cheesecake on a breezy spring evening. With bright pops of yellow, Susty’s springtime inspired tableware provides hosts an environmentally friendly and playfully vibrant way to serve up something special. Serve up your springtime sweets on compostable, functional, fashionable and disposable tableware – including cocktail napkins, wood cutlery, paper & PLA cups, straws, and plates.
2 ½ cups raw cashews, soaked overnight, divided
12 medjool dates (about 6 ounces), pits removed
½ teaspoon Himalayan sea salt
¼ teaspoon lemon zest
½ cup full fat coconut milk
¼ cup coconut oil
¼ cup pure maple syrup
½ teaspoon vanilla extract
½ cups frozen raspberries
In a food processor blended with an S blade, pulse 1 cup soaked cashews, dates, and sea salt until the cashews are thoroughly crushed and the mixture holds together. Transfer to a parchment lined 8” cake pan (I used a spring form pan) and smooth out to evenly distribute. (I cut the parchment paper into a circle the size of the bottom of the cake pan to ensure the cake was smooth!). Rinse food processor.
In the same (now clean) food processor fitted with an S blade, pulse remaining 1 ½ cups soaked cashews, coconut milk, coconut oil, maple syrup, and vanilla extract until very smooth (think thin nut butter consistency). Gently fold in ½ cup frozen raspberries. Pour over crust, smooth out to evenly distribute, then transfer pie to freezer to harden (a minimum of 2 hours - overnight).
Meanwhile, allow remaining 1 cup frozen raspberries to defrost at room temperature (or microwave in 10 second increments). They should form an almost compote texture. Once cake has hardened slice into 12 even slices, serve and enjoy! (For optimal creaminess, allow cake to defrost for 5-10 minutes before digging in).Nutritional Information [per serving = 1/12 of cake]
260 Calories, 25g Carbohydrates, 18g Fat, 4.6g Protein, 2g Fiber, 16g Sugar
About Alexandra: Alexandra Dawson is a Washington, DC based wellness warrior, passionate vegan & yogi. She is currently a full-time post baccalaureate student working towards a BS in Nutrition & Dietetics and a future masters in Holistic Nutrition and writes a lifestyle and recipe website InMyBowl.com. Promoting plant based nutrition, healthful and positive living, and #GoddessVibes, you can also find Alexandra on her beautifully impassioned Instagram @TallulahAlexandra.