It's been a rough week. Life has been challenging and I've felt myself become more and more internally unruly. Forgoing my usual "me time," I've felt out of sync for several months now. This week just happened to be the last straw - pushing me to tears and ridiculous mood swings. I can't say that I feel better right now, but it is Friday, and for that I'm grateful for a weekend of no plans.
A weekend to rest up and take care of myself.
A weekend to adore my wonderful husband and pup.
A weekend to cook, bake, and eat homemade food.
A weekend to make cheesecake.
Raw Berry Cheesecake
adapted from Caitlin Van Horn's recipe
adapted from Caitlin Van Horn's recipe
Crust
2 cups raw almonds, soaked overnight
1 cup dates, pitted
1 cup non-sweetened coconut flakes
Filling
3 cups raw cashews (soaked for at least 2 hours)
1/2 cup fresh lemon juice (about 2 lemons)
1/2 cup agave
3/4 cup raw coconut oil
1 1/2 tsp pure almond extract
1/2 tsp sea salt
Topping
1 bag/16 oz of frozen berries of your choice (I used blueberries)
1/4 cup agave
1/4 cup lime juice (about 1 lime)
1/3 cup water to thin mixture out
Cover 9 inch spring pan with coconut flakes to prevent the crust from sticking. Mix dates and almonds in a food processor till all is well combined. Scoop the mixture on top of the coconut flakes. Using a spatula or your hands, press down until the mixture is spread out and flat. Put crust in fridge while you make the filling.
Warm coconut oil until it becomes liquid - add agave and mix. Combine cashews, lemon juice, salt, coconut oil, agave, and almond extract in food processor. Blend until creamy. This took me a couple minutes in my food processor, so be patient if the filling is still grainy feeling. You want this as smooth as possible. Pour mixture on top of crust and stick back in the fridge.
Place berries, agave, lime juice, & water in a high speed blender and blend until smooth. You don't want to puree it until it's a liquid, more like the consistency of ice-cream. Pour mixture over filling.
Place the cheesecake in freezer for at least three to four hours or overnight. Take pan out of the freezer 30 minutes before serving.
