Before going vegan, my idea of a raw dessert was a handful of berries or a sticky, sweet mango. Since the veg transition, I have discovered raw desserts. I also discovered that I haven’t met a raw dessert that I didn’t immediately like (or love!).
I am a long time fan of Cafe Gratitude (and I Am Grateful and Sweet Gratitude). Healthy living food, sweet treats and a lot of affirmation, too. What’s not to love? Admittedly, raw dessert recipes generally require some “unconventional” ingredients that can’t be found around here. Like Irish moss, lecithin and yacon syrup. Heh?! Amazon. com, here I come!
While I am lacking some crucial raw dessert ingredients, I have this wonderful recipe from Post Punk Kitchen. The original recipe calls for strawberries, but I have found that you can use whatever berries or fruit that you have on hand. This version was made with blueberries because J brought home some lovely organic blueberries. I only used 2 cups of blueberries in the cheesecake (because I was being stingy and hoarding my berries), but I think 3 cups would have made the berry flavor “pop” a bit more.
I think I have found our go-to hot weather dessert (no oven required). The crust, made with pecans, almonds and Medjool dates, practically melts in your mouth. After one bite, J proclaimed that this crust should be our usual crust recipe. It is just that good!