For those of us with a health conscious sweet tooth bigger than the day is long (guilty..), today I couldn’t be more excited to share my Raw Raspberry Coconut Cheesecake – just in time for your sunny Easter picnic or Passover friendly splurge. Requiring only minutes of preparation and an afternoon to freeze up to dessert bliss, this super-simple vegan icebox cake boasts a luscious layer of creamy coconut, pure maple syrup, and bright pops of raspberry perfection, all atop a sinfully sticky medjool date and lemon zest infused crust. I serve my raw cheesecake on a breezy spring evening with all of the windows open- especially served on Susty Party’s springtime inspired tableware.
With bright pops of yellow, Susty’s springtime inspired tableware provides hosts an environmentally friendly and playfully vibrant way to serve up something special, providing 100% recycled, biodegradable, certified compostable, and disposable tableware – including cocktail napkins, wood cutlery, paper cups and straws, and plates. All Susty items are made in the USA by non-profit facilities with every purchase helping create jobs for the blind and visually impaired. Susty’s springtime inspired tableware can be found on the Susty Party website; be sure to use my code inmybowl10 at checkout for an extra $10 off (!).
Raw Raspberry Coconut Cheesecake (12 slices)
2 ½ cups raw cashews, soaked overnight, divided
12 medjool dates (about 6 ounces), pits removed
½ teaspoon Himalayan sea salt
¼ teaspoon lemon zest
½ cup full fat coconut milk
¼ cup coconut oil
¼ cup pure maple syrup
½ teaspoon vanilla extract
½ cups frozen raspberries
In a food processor blended with an S blade, pulse 1 cup soaked cashews, dates, and sea salt until the cashews are thoroughly crushed and the mixture holds together. Transfer to a parchment lined 8” cake pan (I used a spring form pan) and smooth out to evenly distribute. (I cut the parchment paper into a circle the size of the bottom of the cake pan to ensure the cake was smooth!). Rinse food processor.
In the same (now clean) food processor fitted with an S blade, pulse remaining 1 ½ cups soaked cashews, coconut milk, coconut oil, maple syrup, and vanilla extract until very smooth (think thin nut butter consistency). Gently fold in ½ cup frozen raspberries. Pour over crust, smooth out to evenly distribute, then transfer pie to freezer to harden (a minimum of 2 hours – overnight).
Meanwhile, allow remaining 1 cup frozen raspberries to defrost at room temperature (or microwave in 10 second increments). They should form an almost compote texture. Once cake has hardened slice into 12 even slices, serve and enjoy! (For optimal creaminess, allow cake to defrost for 5-10 minutes before digging in).
Nutritional Information [per serving = 1/12 of cake]
260 Calories, 25g Carbohydrates, 18g Fat, 4.6g Protein, 2g Fiber, 16g Sugar
Thank you Susty Party for sponsoring this post, and thank you for reading!