Raspberry Cashew ‘Cheesecake’. A Healthy No-Bake Dessert.
This bright and delicious berry dessert, is made from nutritious whole foods – with no refined ingredients. Composed mostly of nuts, dried fruit, berries, and a little maple syrup – to sweeten the creamy cashews. The frozen berries, fresh lemon and ginger, provide plenty of flavor, and balance the natural sweetness of the recipe. Texturally, the smooth filling is especially satisfying, against from the contrast of the the crunchy crust. Cashews, a complete protein source, offer richness – due to their high unsaturated fat content, making them a great dairy-free ‘cheese’ alternative. Designed to provide a spectrum of protein, healthy unsaturated fats, fiber, vitamins, minerals and antioxidants – this not too sweet dessert, will leave you feeling satiated and energized!
- Natural almonds (preferably unpasteurized European almonds), 2 cups
- Raw cashews, soaked in water for approx 8-hours (until soft), 2 cups
- Pitted dates, soaked in water for about 1-hour, 2 cups
- Frozen raspberry, 2 cups
- Maple syrup, 1 cup (equals about 2 tbsp of maple syrup per serving – a healthy quantity!)
- Fresh ginger, 1 knob minced
- Lemon, zest/juice of 1 large lemon
- Cinnamon, 1 tbsp
- Cacao, 1 tbsp
- Sea salt, 1 small pinch
- Pistachios, sliced almonds, raspberries, fresh mint leaves – for decoration! (Optional)
- First make the crust. In a food processor, pulse the almonds, cinnamon, cacao, and salt – into a chunky crumb. Set aside in a mixing bowl. Then mix the ‘wet ingredients’ for the crust, by blending the soaked dates (minus soaking water), minced ginger, and lemon zest in your food processor – until it forms a chunky paste.
- Add the dry nut mix back into the food processor with the date paste, and pulse until it forms a ‘dough’. Or you can also do this step by hand, bringing the nut mix/date paste together into a ‘dough’.
- Press the dough evenly around a lined cake pan. Let it set in the freezer, while you make the filling.
- In a high powered blender, mix the soaked cashews (minus soaking water), maple syrup, frozen raspberries (let them defrost slightly before blending), and fresh juice from one large lemon. Blend until creamy!
- Pour the cashew/berry filling over the chilled crust, and let it set in the freeze for an 1-hour or so. Once the cake is set, top with fresh mint leaves, chopped pistachios, sliced almonds, whole raspberries – and/or anything else you wish to use. Enjoy!
– Raspberries are a source of vitamin C, vitamin K, manganese, selenium and fiber. Berries are one of the lower glycemic fruits (less sugars), compared to other fruits like banana, mango, and pineapple, for example.
– Cashews are a complete protein source, and a source of healthy monounsaturated fats, omega fats, calcium, magnesium, and fiber. Note: If you are allergic to cashews, you can use soaked sunflower seeds for the filling instead.
– Almonds are packed with plant-based protein, good unsaturated fats, vitamin E, B vitamins, iron, calcium, magnesium, potassium, and fiber. Note: If you are allergic to almonds, use sunflower seeds for the tart base instead, and leave off the slivered almonds/pistachios on top.
– Dates are a whole food sweeter, that ARE high in sugars, but also contain fiber – which helps the body regulate/balance sugars. They are also a source of iron, magnesium, potassium, calcium, and B vitamins.
– Maple syrup is closest to a whole food, being minimally processed and unrefined. It is also lower glycemic, compared to the other liquid sweeteners like honey and agave syrup, and contains minerals like magnesium and calcium.
Check out my raw blueberry ‘cheesecake’ recipe HERE!