I love fried dough (I mean doughnuts).
And cookies. And cupcakes. But we don’t always eat ‘bad’ dessert.
It was Hussein who prompted me to make this dessert. One evening after dinner, he asked “can you make something for dessert that is healthy?”
Well, of course I could. Challenge accepted. 🙂
I knew I wanted to feature fruit, as it is the perfect sweet treat. I picked up these blue and black berries:
I had read some incredible recipes that used cashews as the ‘cheesecake filling’. I was intrigued. I had also recently read about the immense benefits of cashews.
I began by soaking the raw unsalted cashews in water overnight. I also soaked the dates that were used for the ‘crust’ in water.
I use the term crust loosely here. This crust doesn’t resemble the flakey butter crusts or the graham cracker crusts of traditional cheesecakes. But it *is* delicious! And more satisfying than you may think!
I used agave nectar to sweeten the cheesecake and a dash of cinnamon for extra flavor.
Here is my recipe
- 1 cup medlooj dates, pitted
- ½ cup raw almonds
- ½ teaspoon ground cinnamon
- 2 cups cashews
- ½ cup + 2 tablespoons coconut milk
- 2 tablespoons agave nectar (or honey)
- 1 cup blueberries
- 3 tablespoons cold water
- Prepare your cashews and dates in water overnight.
- Drain them from water
- Spray the 9 inch spring form pan with non-stick spray (I used grape seed oil spray),
- In a food processor blend together dates, almonds and ground cinnamon, until they come together in a ball.
- Spread the crust evenly in the pan using the back of a measuring cup (the crust is sticky so spring the measuring cup with non-stick spray will help make this process easier).
- Set aside.
- Blend cashews, coconut milk and agave nectar in food processor, until smooth. This will take about 5 minutes.
- Spread filling on top of crust.
- Place in the freezer while you make your topping
- Blend blueberries and water until smooth.
- Spread the topping over the cheesecake and return to freezer for 30 minutes.
- Remove from freezer
- Enjoy 🙂
This recipe was adapted from The Awesome Green 🙂