Raw Cranberry Cheesecake

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DESSERTS

This absolutely delicious dessert includes cranberries, coconut cream, and macadamia nuts to create a smooth, whipped cream texture that will melt in your mouth. The original recipe I adapted this from was for a caramel & macadamia nut cheesecake from The Whole Pantry (app), however it didn’t have enough varied flavors for my taste buds, so I played with different flavors and managed to create something wonderful!

INGREDIENTS
CRUST

  • 1 cup sunflower seeds
  • 1/5 cup honey
  • 1 tbsp Lucy Bee coconut oil
  • Pinch of Himalayan pink sea salt
  • (Add 1 or 2 dates if needed to bind the crust)

CAKE LAYER

  • 200g coconut cream
  • 2 cups macadamia nuts (however I would personally change this to soaked cashews next time)
  • 2 tsp vanilla extract
  • 1/4 cup honey
  • Juice of 2 lemons
  • 1 cup frozen cranberries

TOPPING

  • 12 pitted dates
  • 1 tbsp apple cider vinegar
  • 1/2 small lemon, squeezed
  • 1 tbsp balsamic vinegar
  • 1/4 cup water

DIRECTIONS

  1. Mix all ingredients from the crust in your food processor. Add about half, blend then add the other half. Or just add all like me, and blend a few minutes longer until its creates a dough.
  2. Press into your spring tin or mini cupcake holders (I did both). You can leave out or put in freezer while making the cake portion.
  3. Add all ingredients for the main portion into your processor and blend until a whipped cream texture is created. Add to your crust.
  4. Add all topping ingredients into a blender or food processor until a liquid is created and the dates are fully incorporated. Drizzle on top of the cake layer.
  5. Top with additional fruit (I used cranberries and a tiny bit of matcha powder) and either serve as is or freeze for 2-4 hours until the cake portion has set. It shouldn’t be too firm when you serve it (although I tried it straight out of the freezer and it was fine!)
– By adding things like cider/balsamic vinegar, lemon, cranberries (and matcha)  you are creating a variety of beautiful flavors (don’t worry it’s not bitter!) and increasing the nutritional value of this delicious clean recipe :)

xoxo,

Nikki

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