It’s Ani Phyo week! I’ll tell you in a few days exactly why that is, but in the meantime, here’s a sweet treat from Ani’s Raw Food Desserts. Inspired by the raw cheezecake I ate at Bliss Café in Dallas, I used the crust and base from Ani’s chocolate chip cheezecake recipe and added a raspberry swirl instead. The result is a creamy, fruity, frosty cake perfect for a hot summer day or night. Sorry for the dull-looking pictures—my flash was turned off, which should be a good thing, but my kitchen lighting isn’t the best! I made a mini cheezecake, but you can double the amounts below and make it with a full-size springform pan if you want.
Per serving: 323 calories, 22.3g fat (8g sat), 29.5g carbs, 3g fiber, 6.7g protein
- 1/2 cup almond meal
- 1/4 cup pitted dates
- 1/8 tsp sea salt
- 1 1/2 cups raw cashews, soaked for 2-4 hours
- 6 Tbsp fresh lemon juice
- 1/4 cup coconut oil, melted
- 1/4 cup agave nectar
- Heaping 1/4 cup raspberries
- 2 Tbsp pitted dates
- 2 Tbsp agave nectar
- To make the crust, combine the almond meal, dates, and salt in a food processor. (If you don’t have almond meal, pulse about 1/2 cup raw almonds in the food processor until you get fine crumbs.)
- Pulse to create moist crumbs.
- Press into the bottom and about an inch up the sides of a lightly greased 6-inch springform pan.
- To make the filling, rinse and drain the cashews and combine with the lemon juice, coconut oil, and agave nectar in a blender or food processor.
- Blend until completely smooth. (I transferred mine from the processor to the Vitamix to get it smoother.) Pour the filling into the crust.
- To make the swirl, combine the raspberries (use frozen if you don’t have fresh), dates, and agave in the same blender (don’t bother to wash it).
- Blend until smooth, adding a splash of water if necessary. If you don’t like raspberry seeds, you can strain them out, but I like my filling seedy (…that’s what she said).
- Carefully pour the raspberry mixture on top of the cashew mixture in the crust.
- Use a knife to gently swirl the two layers together. I didn’t do the best job, so mine ended up not-too-swirly, but it all tastes the same going down (...that’s also what she said. I’m on a roll today!).
- Cover the cheezecake with plastic wrap and freeze for a few hours until firm. This will keep for weeks in the fridge, but take it out to thaw about 15-20 minutes before serving.
Not only is it adorable (if I do say so myself), it’s delicious! The chewy crust would be praiseworthy on its own, but the berrylicious filling also can’t be beat. Somehow rich and refreshing at the same time, it makes for an indulgent yet healthy dessert. Or snack. Or maybe even breakfast!