Vanilla Bean Cheesecake on Brownie Crust
Recipe by Joanna Steven
Who loves cheesecake?
Following a vegan and/or raw lifestyle doesn’t mean having to give up delicious decadent delicacies and desserts, and this raw vegan Vanilla Bean Cheesecake on Brownie Crust should prove just that.
This raw vegan cheesecake recipe is, simply put, heavenly divine… not to mention drool-worthy!
It’s also as easy as 1-2-3! 😉
Raw Food Recipe:
Vanilla Bean Cheesecake on Brownie Crust
Makes 1 7-inch cheesecake
1. Delectable Raw Brownie Crust
1 cup walnuts- 3 Tablespoon cacao powder
- 6 pitted medjool dates
- 1 pinch Himalayan sea salt
- Drizzle coconut nectar
(optional)
Process until the mixture begin to stick together, then press into pan.
2. Creamy Raw Vanilla Bean Cheesecake Filling
1 ½ cup cashews, soaked- 2 Tablespoons lemon juice
- 1 ¼ cup almond milk
- ½ cup coconut nectar
- 1 teaspoon vanilla bean powder
½ cup cacao butter,
melted amount- 1 teaspoon maca powder
- 1 teaspoon lucuma powder
- 1 Tablespoon soy lecithin powder
- Pinch Himalayan sea salt
Blend until smooth. Pour into pan.
Tap on counter to release air bubbles, freeze overnight.
3. Heavenly Raw Chocolate Shreds
- ½ cup cacao butter
- ½ cup cacao powder
- ¼ cup coconut nectar
Mix and set in fridge to solidify for about 15 minutes.
Shred in food processor to get a coarse powder.
Serving your Raw Vanilla Bean Cheesecake
Thaw the cheesecake overnight in the fridge after removing it from the pan.
Before serving, place individual slices on a plate and sprinkle with the raw chocolate shreds.
Savor and enjoy!
About Joanna Steven
Joanna Steven is the director of the Raw Mom Club. She’s also the author of Well-Rounded:The Ultimate Guide to a Healthy Raw Food Pregnancy.
To learn more about Joanna, access our free online community of thousands of raw food enthusiasts doing their best to raise healthy families and help their kids enjoy a diet rich in fresh fruits and vegetables. You can also interact with Joanna at the Raw Mom Facebook Page!