Tuesday, June 12, 2012

Paleo vegan berry cheesecake

But aren't vegan and paleo diametrically opposed and mortal enemies?  Maybe, but people of both dietary lifestyles can find common ground in desserts.   

Strawberry-raspberry-blueberry paleo vegan cheesecake
Note: I'm calling this vegan even though it has honey in it.  The vegans I know eat honey.  Support your local beekeepers, CCD is bad news. 

I made Caramel Cheesecake Bars (minus cheese), but my boyfriend had requested a strawberry-raspberry topping over the date "caramel" sauce.   It's also delicious and lower in fructose.

For the crust blend the following in your Vitamix:
  • 1 cup almond butter
  • 1 cup unsweetened shredded coconut
  • 2/3 cups walnuts
  • 1 tbs coconut butter
  • 1 tbs honey
  • 1/4 teaspoon salt
 Press the crust in the pan.  For the filling, blend:

  • 1.5 cups raw cashews
  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 2 tbs lemon juice
  • 2 tbs coconut milk
  • 1 teaspoon vanilla

and pour onto crust.  Place in freezer for 1-2 hours.  For the berry topping, blend:
  • 1/2 cup frozen blueberries*
  • 1/2 cup raspberries
  • 1/2 cup strawberries
  • 2 tablespoons coconut butter

and run it all through the VitaMix with a little bit of water to make it blend evenly then spread the mixture over the filling layer.  Eat frozen, like a cheesecakesicle. 

*I use Woodstock Farms brand organic frozen fruit, my grocery store sells them 2 for $5.

No comments:

Post a Comment