f you like to eat, you must try these. These are a favorite of myself and the majority of my clients. They are like chocolate truffles, only they're healthy. Really! It's amazing how yummy they are and how healthy at the same time. Even better, they're easy to make and can be made in excess to be stored in the freezer to satisfy any pesky sugar craving or to serve to guests.
One word: YUM.
Heaven in my mouth. Never again will real cheesecake satisfy me. If you like dessert, you've got to try this.
Raw Chocolate Strawberry Cheezecake
1 cup walnuts
½ cup brazil nuts
½ cup almonds
½ cup chopped dates
1 tbsp raw agave
1 tsp cinnamon
pinch of sea salt
Chop the nuts in a food processor then add the dates, agave, cinnamon and salt and process until this dough forms a ball. Remove from processor and press the dough into a pie pan or spring form pan. Make sure to get the sides and to press it so it has even thickness.
½ cup cacao
1/3 cup raw agave
1/3 to ½ cup water
Seeds from vanilla bean or use a splash of vanilla extract
2 cups cashews (pre-soaked in water for 2 hours then rinsed and drained)
Put agave, water, vanilla in a blender and blend. Slowly add the cashews and continue to blend until smooth.
1 pint strawberries or other berry (about 2 cups)
½ cup raw agave
1 tsp Lemon juice
pinch of sea salt
Place all ingredients in a blender and blend until smooth.
Get creative! Sprinkle on more raw cacao, some coconut, a cup of raw berries, fruit, nuts, etc.
To put the cake together...
Layer 1/3 of the cashew cheeze mixture over the crust, spreading it evenly. Next layer about ¼ of the strawberry sauce mixture over that. Add a sprinkle of raw cacao powder here if you wish. Repeat, making a second layering. Add some chopped fruit/berries here if you wish. Repeat the layering until you run out of stuff, ending with a layer of cashew cheeze then strawberry sauce. Top with your desired toppings. Place in the freezer to chill and solidify then serve.
Minutes of Prep time? five...
Devourer time? two...
1 ripe avocado
1 coconut meat and water
(if you don't have a cooconut, use some coconut water and dried coconut shreds)
1/4 cup cacao powder or carob powder
1/4 agave nectar, honey or maple syrup
6 medjool dates
1/8 teaspoon cinnamon
1/2 teaspoon vanilla
Blend everything together except the coconut water. Then slowly add the coconut water until the desired consistency is achieved.
*Note: I found that mashed, plain black beans (cooked) could be added if this pudding is too sweet for your taste buds. I also added ground expresso beans to mine for an extra kick.
Recipe is from "Rapid Raw" by Mark Johnson. One of my favorite cookbooks!