Getting Healthy from the Inside Out

As more people become aware of how food you injest affects the body, more people are turning to a RAW lifestyle- either partially or in full. The RAW lifestyle does not permit the heating of food over (about) 105’F as heat destroys not only nutrients but beneficial enzymes and healthy bacteria. Tools that RAW lifestylers use are juicers, blenders, food processors, and dehydrators. Obviously there is more to it that that, but that’s the general idea!  Some may argue that this recipe is not RAW as it uses freezing, however, some RAW foodists allow this.

Not being a cheesecake fan, I was intrigued when a coworker (who’s also not a cheesecake fan) mentioned she had a RAW cheesecake and it was amazing! I decided I had to try one for myself! WOW, was I pleasantly surprised! I made it for a party and came home with very little and people were shocked to find out there was no cheese or dairy or anything in it! Even I had a sliver, and it was hard to keep my fingers out of it on the way home- it is SO good!

But be warned- there are a TON of calories and fat in this- when you see the ingredients, you’ll see why! The entire cheesecake has about 8900 calories (and it used to be over 10,000 calories, but I had adjusted the recipe!) so you’ll also understand the number of servings! Definitely make for a big crowd because you don’t want to be the one eating the left overs… as much as you’d want to!

Makes: 24 Slivers

For the crust:

  • 1/4 cup RAW Carob Powder
  • 1 cup pecans
  • 1 cup walnuts
  • 1/2 cup pitted dates (approx 20)
  • 1/4 cup dried coconut

For the cheese:

  • 3 cups cashews, soaked for at least 1 hour
  • 3/4 cup Lemon or Lime Juice
  • 3/4 cup Honey (and hence why it’s not 100% Vegan!)
  • 3/4 cup Coconut Oil
  • 1 tsp Vanilla
  • 1/2 tsp Celtic Sea Salt (optional)

For the raspberry sauce:

  • 1 bag of Frozen Raspberries (about 300g)


To make the crust, process all the ingredients except the coconut in the food processor. Sprinkle the coconut onto the bottom of an 8-9″ spring form pan. This will help prevent sticking.

To make the cheese, using the food processor and blend all the ingredients really well. *BEFORE* gently heat the coconut oil to melt. DO NOT USE THE MICROWAVE! I used a pan filled with water and the oil sitting in a dish in the water on the stove top on a low temp. Blend all together with 1/2 cup water and adjust to taste.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

Place in the freezer until firm. Remove the whole cake from the pan, place on a plate, and continue to defrost in the fridge. Keeping it partially frozen will help if you’re taking it to a party.

To make raspberry sauce, process raspberries in the food processor until well blended. Place on top.

Nutritional information per sliver:

  • Calories 372
  • Fat 23
  • Carbs 42
  • Fiber 5
  • Sugar 29
  • Protein 5

Comments on: "RAW *almost* Vegan “Cheesecake”" (2)

  1. You can make this recipe vegan just by substituting the honey with maple syurp or agave!

    Very g0od!


  2. Kaylee Norton said:

    Yeah- it occurred to me as I was typing it out that it’s EASILY converted to Vegan!

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