Cheese Less Cake Raw Foods

Indulge in the luscious, guilt-free decadence of this "Cheese Less Cake Raw Foods" recipe, a creamy vegan delight that's entirely dairy-free and gluten-free. This no-bake dessert features a wholesome, nutrient-packed crust made from raw almonds, Medjool dates, and shredded coconut, topped with a velvety filling of soaked cashews blended with coconut cream, zesty lemon juice, and a touch of maple syrup for natural sweetness. Perfectly balanced in flavor and texture, this raw "cheesecake" sets beautifully in the freezer, requiring no cooking time. Garnish with fresh blueberries or raspberries for a burst of vibrant color and flavor. Whether you're following a plant-based diet or simply craving a healthier treat, this no-cheesecake is a show-stopping dessert that's as nourishing as it is satisfying!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1 cup Raw almonds
• 6 pieces Medjool dates (pitted)
• 0.25 cup Shredded coconut (unsweetened)
• 2 cups Raw cashews (soaked overnight)
• 0.5 cup Coconut cream
• 0.5 cup Maple syrup
• 0.5 cup Fresh lemon juice
• 0.25 cup Coconut oil (melted)
• 1 teaspoon Vanilla extract
• 0.5 cup Fresh blueberries (optional, for topping)
• 0.5 cup Fresh raspberries (optional, for topping)

Directions

Step 1

Prepare the cake base: In a food processor, combine raw almonds, pitted Medjool dates, and shredded coconut. Process until the mixture becomes sticky and holds together when pressed between your fingers.

Step 2

Press the base mixture into the bottom of a 7-inch springform pan lined with parchment paper. Use your fingers or the back of a spoon to evenly spread and flatten the crust. Set aside.

Step 3

Drain and rinse the soaked cashews. Add them to a high-speed blender along with coconut cream, maple syrup, fresh lemon juice, melted coconut oil, and vanilla extract. Blend on high until the mixture is smooth and creamy. This will be the 'cheese-less' filling.

Step 4

Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula to ensure an even layer.

Step 5

Place the cake in the freezer to set for at least 4 hours or until firm.

Step 6

Once the cake is set, remove it from the freezer and allow it to sit at room temperature for about 15 minutes before slicing.

Step 7

Optionally, garnish the top of the cake with fresh blueberries, raspberries, or any other toppings of your choice.

Step 8

Slice and serve. Store any leftovers in the freezer for up to one week.

Nutrition Facts

Serving size	(1241.8g)

Amount per serving	% Daily Value*
Calories	4639.8

Total Fat 307.9g	0%
Saturated Fat 116.3g	0%
Polyunsaturated Fat 17.6g
Cholesterol 0mg	0%
Sodium 103.6mg	0%
Total Carbohydrate 444.7g	0%
Dietary Fiber 52.1g	0%
Total Sugars 306.2g
Protein 96.1g	0%

Vitamin D 0IU	0%
Calcium 630.5mg	0%
Iron 30.3mg	0%
Potassium 4709.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 7.8%

Carbs: 36.0%