(Buying a pygmy goat? I wish! Cooking dinner while singing the theme song to Charles in Charge to my cats? That was last week, silly.)
I’m doing a raw food and juice fast. Which is crazy and unexpected, right? Because I LOVE COOKED FOOD! All caps! Exclamation point!
I’ll post more about the fast tomorrow, but in the meantime, I wanted to share this recipe with you because I’m pretty darn excited about it. After years of hearing about cashew cheesecake, I finally decided to try it myself since I’m eating raw this week. I figured it would taste like “cheesecake.” Or even worse, cheezecake. (Shudder. Gag.) But no, it tastes like honest-to-goodness cheesecake.
Seriously. I love cheesecake. I would not lie to you about cheesecake. That would be very wrong of me. This tastes like cheesecake.
And if you don’t want to take the time to stuff the filling into strawberries, you can freeze it and shape it into balls, eat it with a spoon (it’s so rich, about a spoonful is the perfect serving size), use it as a fruit dip, put it between two cookies, whatever. It’s good stuff. With the whole raw eating thing I’m doing, I used cacao nibs as chocolate chips, although chopped dark chocolate will work if you’re not eating raw. I wanted to make a faux graham cracker pie crust crumb for the topping, so I used a combination of ground flax and cinnamon, which is shockingly reminiscent of the real thing–yes, even without adding any sugar.
Since these are completely healthy, I ate them for breakfast. They’re indulgent (did I mention they taste like cheesecake?!), but the protein from the cashews helped keep me full until lunchtime. They’d also make a great summertime dessert–if you’re serving them to a crowd, cut the tips off the strawberries and stand them on a platter.
A dessert you don't have to feel guilty about! Fresh strawberries filled with raw, vegan chocolate chip cheesecake. Inspired by Food Family & Finds' Vanilla Cheesecake Stuffed Strawberries.
- 3/4 c. raw whole cashews, soaked in water overnight (8 hours)
- 2-3 tbsp. water
- 1 tbsp. coconut oil
- 2 tbsp. lemon juice
- 1 tbsp. Grade B maple syrup (or raw agave nectar if you're following a strict raw diet)
- 1 tbsp. cacao nibs or chopped dark chocolate
- 1 lb. strawberries, hulled
- 1 tbsp. ground flaxseed
- 1 tsp. ground cinnamon
- Combine cashews, 2 tablespoons of water, coconut oil, lemon juice, and maple syrup in blender or food processor. Blend until smooth, scraping sides of blender if necessary. If mixture is too thick or the blade of the blender gets stuck, add an additional tablespoon of water. Fold in cacao nibs or chocolate chips. Place mixture in bowl, cover, and refrigerate until firm, 2-3 hours.
- Combine flaxseed and cinnamon in a small bowl. Use a spoon to fill each strawberry with cheesecake. (If you want to serve the strawberries upright on a platter, slice off the tips of each strawberry; you can fill them with a little more cheesecake if you're standing them up.) Sprinkle tops with flaxseed mixture and serve.
You can add an extra tablespoon of maple syrup if you'd like the cheesecake to be sweeter. Prep time includes time spent chilling in fridge.