Cheese Less Cake Raw Foods
Indulge in the luscious, guilt-free decadence of this "Cheese Less Cake Raw Foods" recipe, a creamy vegan delight that's entirely dairy-free and gluten-free. This no-bake dessert features a wholesome, nutrient-packed crust made from raw almonds, Medjool dates, and shredded coconut, topped with a velvety filling of soaked cashews blended with coconut cream, zesty lemon juice, and a touch of maple syrup for natural sweetness. Perfectly balanced in flavor and texture, this raw "cheesecake" sets beautifully in the freezer, requiring no cooking time. Garnish with fresh blueberries or raspberries for a burst of vibrant color and flavor. Whether you're following a plant-based diet or simply craving a healthier treat, this no-cheesecake is a show-stopping dessert that's as nourishing as it is satisfying!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 6 pieces Medjool dates (pitted)
- 0.25 cup Shredded coconut (unsweetened)
- 2 cups Raw cashews (soaked overnight)
- 0.5 cup Coconut cream
- 0.5 cup Maple syrup
- 0.5 cup Fresh lemon juice
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 0.5 cup Fresh blueberries (optional, for topping)
- 0.5 cup Fresh raspberries (optional, for topping)
Instructions
Prepare the cake base: In a food processor, combine raw almonds, pitted Medjool dates, and shredded coconut. Process until the mixture becomes sticky and holds together when pressed between your fingers.
Press the base mixture into the bottom of a 7-inch springform pan lined with parchment paper. Use your fingers or the back of a spoon to evenly spread and flatten the crust. Set aside.
Drain and rinse the soaked cashews. Add them to a high-speed blender along with coconut cream, maple syrup, fresh lemon juice, melted coconut oil, and vanilla extract. Blend on high until the mixture is smooth and creamy. This will be the 'cheese-less' filling.
Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula to ensure an even layer.
Place the cake in the freezer to set for at least 4 hours or until firm.
Once the cake is set, remove it from the freezer and allow it to sit at room temperature for about 15 minutes before slicing.
Optionally, garnish the top of the cake with fresh blueberries, raspberries, or any other toppings of your choice.
Slice and serve. Store any leftovers in the freezer for up to one week.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 38.0 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 579 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
