What’s not to love about raw desserts? Not much!
And yet the fat content (with most recipes very high in nuts and oil) is often off the charts, making them a very unhealthy alternative when you’re really looking for something healthy 🙁
I love playing around with raw food recipes, making them low fat, no fat or lower fat, and I have certainly had fun coming up with this absolutely delectable but healthy treat.
I experimented with substituting zucchini and banana for a good quantity of the nuts and oil in the other raw vegan cheesecake recipes I found and it worked a treat.
Blended zucchini and banana make a wonderfully creamy texture if ever you need this for a sauce, dressing or dessert.
Your guests or family will never even know that this recipe has a green vegetable in it. It’s just too damn delicious!
It’s not completely low-fat but is still definitely the perfect guilt free treat on a special occasion. Just make sure you have others to share it with, or you may find yourself scoffing
For this recipe you will need a spring form baking tin (for easiest handling) but another cake tin or pie dish would be fine.
For the base/crust:
2 cups almonds (best pre-soaked then dried)
1 cup of pre-soaked dates
½ cup unsweetened shredded coconut
Zest of ½ a lemon
Juice of ½ a lemon
Cheesecake Layer Ingredients
1.5 cups pre-soaked cashews
1.5 cups chopped zucchini (peeled first)
1 tsp vanilla extract
Juice of ½ a lemon
Blueberry Topping Ingredients
½ cup blueberries (frozen are fine)
plus another ½ cup of blueberries for the top
- Pre-soak cashews, dates and almonds separately (4 hours minimum)
- Put all crust ingredients into your food processor and pulse until dough-like.
- Press dough into your baking dish.
- Blend cheesecake filling ingredients until completely smooth (either in your high-powered blender or food processor)
- Layer the filling on top of crust evenly.
- Put blueberry topping ingredients into blender and blend till smooth.
- Layer on top of cheesecake layer.
- Freeze your cake for at least 4 hours or overnight (covered with plastic wrap)
- Remove from freezer, decorate with fresh blueberries on top, if desired.
- Let sit for 10 mins before serving (but don’t leave it too long, or it won’t hold together)
Having troubles staying raw through the seasons?
Finding ways to make raw foods work in your life on a day-by-day basis, through all the seasons, is one of the trickiest parts of stay raw. It can take years to find a workable system for yourself.
Having a coach can help you keep on a track with your goals, and can make suggestions which move you in the right direction, while also helping you make sense of all the conflicting dietary messages out there.
Coaches have been an absolute boon to me in my journey to raw, and now I help others go raw in the most effective, practical way. I’d love to help you too!
Check out my Health Coaching page with all the details on what that entails…
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If liked this recipe and would like to share it with someone in your life, or with the world, I’m more than happy for you to do that! I just have one request – please copy and paste the message in its entirety, including my details below…
Anthea Frances is an author, raw food health coach and host of the Raw Life Summit series. Grab a copy of her free Balanced Raw Vegan Nutrition Checklist and start improving your health today!
For your delectable information, here are some more Blueberry Benefits: 20 Science-Backed Health Benefits Of Blueberries