This past weekend was my girlfriend’s birthday.
And I wanted to make her something special.
Every year for my birthday she makes me an incredible raw food birthday cake: no refined sugars, no flour, no baking required. Just raw, natural ingredients.
She knows me too well.
So this year I thought I’d return the favor and make her something a little bit extraordinary.
I put my Googling skills to use and dug up an incredible raw food blueberry cheesecake recipe. I grabbed the mighty food processor, put on some good tunes, and got to work.
Let me show you what I created.
Raw Food Blueberry Cheesecake
Searching for a good raw food recipe isn’t always easy. I was fortunate to come across this one over at RawFoodRecipes.com created by Nicole Axworthy. If you wish to see the original recipe, you can find it here.
This cake is made up of three parts: the base crust, the middle filling, and the crumb topping.
Let me hook you up with the ingredient list for each of those.
Ingredients for the Base Crust:
- Raw almonds (2 cups)
- Dates (1/2 cup)
- Shredded coconut (1/4 cup)
- Sea salt (1/4 tsp)
Ingredients for the Middle Filling:
- Cashews, soaked (3 cups)
- Fresh blueberries, rinsed (3 cups)
- Dates, soaked (15-20 dates)
- Juice of 1 lemon
- Vanilla extract (or 1 tsp)
- Sea salt (1/4 tsp)
- Raw agave nectar (1/4 cup)
- Coconut oil, melted (1 tbsp)
- Lecithin granules (1 tbsp)
Ingredients for the Crumb Topping:
- Walnuts (1/2 cup)
- Dates (1/4 cup)
- Shredded coconut (1/4 cup)
- Oat groats (1/4 cup)
- Vanilla extract (1/8 tsp)
- Pinch of sea salt
What you’ll Need
Here’s what equipment you’ll need to make this raw food birthday cake:
- A solid food processor. This is an essential tool for making raw food desserts. Use one that has enough power to blast through the nuts and the dried fruits.
- A measuring cup. You’ll definitely need a good measuring cup to ensure you’re getting the right mix of ingredients.
- Spring form pan. You’ll need an either 8″ or 9″ diameter spring form pan to put your different layers in and to keep it intact before serving. If you don’t know what a spring form pan is, it’s this.
This cake requires a bit of preparation. There are a few things you’ll need to do ahead of time (either in the morning or the night before) before you start putting things together.
1 – Soak the cashews
Soaking cashews is necessary because it softens them up and makes them nice and creamy when blended. This is what you want to make the middle part of your cake soft and tasty. There are many different opinions on how long you should soak your cashews for. Some say longer is better while others say keep it short. After doing some investigating, I found that soaking your cashews for four hours is ideal. Anything over seven hours will turn them bitter.
You’ll need to set aside 4-5 hours for soaking, rinsing and letting your cashews dry.
2 – Soak your dates
You’ll need to soak your dates for the same reasons as the cashews – to make them nice and soft for your filling. This recipe calls for a one hour soaking session.
Putting things Together
Now that you have all your ingredients prepared and your equipment set, you’re ready to start putting things together.
We’re going to create one layer at a time, starting with the base crust.
Make the Base Crust:
- Put your almonds in the food processor and process them until they turn into a fine meal;
- Add the dates, the sea salt, and the shredded coconut and process everything until the mixture becomes sticky and pliable. It should stick together when pressed between your fingers;
- Take the mixture out of the processor and put it in the spring form pan. Press it into the bottom of the pan with your hands and use a spoon or roller to smooth out the top;
- Place the spring form pan into the freezer to firm up while you prepare the filling.
Make the Filling:
- Throw your already-prepared cashews and dates into the processor and blend them together;
- Add all your other filling ingredients except the coconut oil and lecithin granules (these will be added last). Process all the ingredients until you have a nice smooth texture;
- Add the coconut oil and lecithin granules and blend everything again;
- When your filling is ready, pour the mixture in the spring form pan (over top of the base crust) and use a spoon to even out the surface;
- Place the spring form pan back into the freezer so the cake can continue to solidify.
Make the Crumb Topping:
- Add your walnuts and dates into the food processor and pulse lightly to chop them up into tiny bits;
- Add the rest of your ingredients and continue pulsing lightly to chop the mixture into crumbles;
- Take the mixture and spread it out evenly over the filling in the spring form pan and press down gently to make sure it sits on top nicely.
Put the spring form pan into the freezer so it can solidify!
And you’re done!
Make sure that you take your raw food cake out of the freezer 10-15 minutes before serving to let it soften a bit; otherwise, it will be really tough to cut.
There you have it!
A simple, yet delicious raw food birthday cake recipe that you can share with your friends and loved ones.
This raw food blueberry cheesecake took me a few hours to make, but it turned out way better than I thought it would. The texture was perfect and the taste was out of this world. (I just patted myself on the back)
Now it’s your turn!
Share any thoughts, suggestions, or comments you have about the ingredient list or the process in the comment section below.
Oh, and one last thing…
Happy birthday baby 🙂