[Recipe] Red, White & Blue Raw Vegan Cheesecake

You have fireworks, a house full of friends-and-family, a fridge full of food-and-drinks and you’ve fired up the grill.

- What else can you ask for this 4th of July?  

… Raw Vegan Cheesecake, of course

And you are going to love this 4th of July recipe! There are three fun and easy components for this wonderful, festive and colorful dessert; 1. The Crust, 2. The Filling, 3. The Topping.  So let’s get right into making this awesome, tasty, vegan cheesecake.

The Delicious Crust

Crust Ingredients

1. 1 cup Medjool Dates
2. 1 cup Raw Organic Almonds
3. 1/4 cup frozen Raw Organic Shredded Coconut

Crust Instructions

• Start by crushing the almonds in a blender.
• Add the Medjool dates and shredded coconut to the blender and blend until you have a doughy consistency.
• Place wax paper on a spring-form cake pan and then add the crust and press to form the bottom layer of the cheesecake.
• Refrigerate for a couple of hours.

The Tasty Filling

Filling Ingredients

1. 2 cups of Soaked Raw Organic Cashews
2. 1 chilled can of full fat Organic Coconut Milk
3. 1 juiced lemon or 1 teaspoon of Organic Lemon Juice Powder
4. ½ cup of Honey
5. ½ tsp of Vanilla Extract

Filling Instructions

• Mix all of the ingredients in a blender and blend for a minute or two until you get a nice and creamy consistency.
• Add filling to the spring-form cake pan and spread until your layer looks even and smooth.

The Colorful Topping

Topping Ingredients

1. 1 cup of fresh Organic Strawberries
2. ½ cup of fresh Organic Blueberries
3. ½ cup of fresh Red Raspberries

Topping Instructions

• Garnish your Cheesecake with strawberry sauce, fresh strawberries, blueberries and red raspberries.

Enjoy a safe, happy Independence Day!

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