Raw Berry Cheesecake for the 4th of July!

With Independence Day just a few short days away, BBQ planning is in full force.  Whether or not your a host or a guest, there’s probably some amount of cooking in your agenda.  Haven’t decided what to make yet? This cashew-based patriotic cake will be sure to please any kind of guest.  Don’t let the directions intimidate you; they appear long because you need to work in batches to make the layers.

cheesecake

For the Crust:
8 ounces Medjool dates, pitted
3/4 cup pecans
1/2 cup hazelnuts
1/3 block tempeh (7 ounce package)
1-2 tablespoons water (as needed)

Combine dates, pecans, hazelnuts and tempeh in food processor, blend until crumbly. Add water if needed to add moisture, help form a ball. Press into bottom / sides of 9 inch spring-form pan.

For the Bottom Layer:
1.5 cups cashews, soaked several hours / overnight
juice of two lemons
1 tablespoon apple cider vinegar
1/2 cup agave
1/2 cup blackberries
1/4 cup blueberries

Process cashews in food processor, adding lemon juice and acv, blend until creamy. Add agave and berries, blending until incorporated and mixture turns blue. Spread in an even layer over crust, place in freezer.

For the Middle Layer:

1 cup cashews, soaked several hours / overnight
juice of one lemon
1/2 tablespoon apple cider vinegar
1/3 cup honey or maple syrup

Process cashews in food processor, adding lemon juice and acv, blend until creamy. Add agave, blending until incorporated. Spread in an even layer over blue layer, return to freezer.


For the Top Layer:

1.5 cups cashews, soaked several hours / overnight
juice of two lemons
1 tablespoon apple cider vinegar
1/2 cup agave
3/4 cup raspberries

Process cashews in food processor, adding lemon juice and acv, blend until creamy. Add agave and berries, blending until incorporated and mixture turns red. Spread in an even layer over white layer. Return to freezer for several hours / overnight.

Pictures and recipe courtesy of www.spabettie.com

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