Rawk on!

It’s about to get really real right now. I mean 100% down to the bone real, more specifically, really raw. Let’s talk raw food for a bit. When I lived in Austin, I was addicted to the raw foods bar at Whole Foods…I mean straight up addict, like the I need Whole Foods raw bar every day for lunch, can’t eat, can’t sleep, reach for the stars, over the fence, World Series, kind of stuff (yes, It Takes Two with MK and Ash was my fave movie as a kid). I tried everything from raw tzatziki with zucchini noodles, raw felafel’s, and my fave, raw cheesecake…or cake. 
Whole Foods would always serve a variety of raw cheesecakes each month…my fave was the raw carrot cake…and the raw raspberry cheesecake. So, of course, I had to break out my food processor yesterday and do something about this raw cheesecake craving. Let’s be real…I did things my way with this one…I didn’t want to re-create the flavors I had at Whole Foods, but instead I chose to create my own version.

Let’s start with the crust:
Dates, raw coconut, and macadamia nuts. 

Give the processor a whirl.

Easy peas-y. 
 Now, these cashews are the key to your creamy “cheese” cake base. Soak them in a bowl of water overnight…drain before using.
 Now, stand back and admire the “cheese”…so freaking delicious.
 Spread 2/3 c. of that over your crust.
 Process the rest of the cashew cream with blackberries…note: do not place the blackberries anywhere near you while you prep, you will eat all of them before they make it to the food processor.
Luckily, I had a backup pint.

And this is all I can think of right now: “I love you, you love me, we’re a happy family” (miss that good ole Barney, Baby Bop, and DJ). 
Freeze it and …
 What this cheesecake has no cheese? What, it’s healthy?
There are no calories in raw desserts. Period.

So have two pieces…


Oh, and it’s purple…and we all know how I love purple things. 
Raw Blackberry Coconut Cheesecake (GF/V):
For the crust:
1/2 c. raw macadamia nuts
1/2 c. Medjool dates, pitted
1/2 c. raw, shredded, sweetened, coconut
1/2 t. sea salt
For the filling:
1 1/2 c. raw cashews, soaked overnight in a bowl of water (place a paper towel over the bowl), drain cashews before using
1/3 c. raw extra-virgin coconut oil, melted
1/3 c. agave nectar (or honey)
juice of 1 orange
seeds of 1 whole vanilla bean
1 c. fresh blackberries (you can also use frozen, just thaw before using)
1. In the bowl of a food processor, pulse together the macadamia nuts, dates, coconut, and sea salt until just combined. The crust should stick together when you roll it between your hands.
2. Press the crust into a 7 in. spring form pan.
3. Whisk together the coconut oil and agave in a small bowl.
4. In a food processor, combine all ingredients for the filling, except the blackberries. Process until smooth, this takes about 3 minutes. Occasionally stop the machine to scrape down the sides of the bowl. 
5. Evenly spread about 2/3 c. of the cashew mixture over the top of the crust.
6. Add the blackberries to the remaining cashew filling and blend on high until smooth and the filling is entirely purple.
7. Pour the blackberry filling over the first cashew filling.
8. Put the cheesecake in the freezer and freeze until firm.
9. To serve, take the cheesecake out of the freezer about 20 minutes prior to eating. Run hot water over a sharp knife and use to cut slices. Serve with fresh blackberries.
Note: Don’t bother with leftovers…however, if you are the type of person that likes to take small bites and go back for more…freeze the rest of the cheesecake.
Makes about 7-8 slices.


  1. I believe coconut is the new bacon!!! Everything is better with coconut!!! This cheesecake sounds absolutely “rawk-in”!!

  2. Anonymous says:

    Sounds and looks gorgeous. I’m not that into raw foods, but you might even convert me! But were you joking about there being no calories in raw desserts? It’s not true, of course – if raw food didn’t contain calories we’d have starved before we discovered how to make fire. 🙂

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