Today's guest post comes from Kristin Fraser—Holistic Nutritionist, Live Foods Chef, and Owner of Inner Glow Nutrition. You can read her past posts here.
I spend most days talking about healthier foods, why we should consume them, trying to inspire people to eat them and even laying out the roadmap to do so. But I find that the most effective way to really make some shifts in people is to let them taste for themselves. There’s something powerful about tasting a dairy free vanilla cream cake on a raw chocolate pecan crust drizzled with fresh raspberry sauce that always gets people excited.
This is an amazing dessert to have for your guests. Store in the freezer for grab-and-go treats!
Raw Vanilla Cream Cakes
Yields 12 Cups Mini Cheesecake Servings
Recipe originally posted at www.innerglownutrition.ca/something-to-chew-on
Pecan Almond Crust
1/4 Cup Almonds
1/4 Cup Pecans
1/4 Cup Cacao Powder
½ cup Medjool Dates, pitted
1/2 tsp Vanilla
pinch Sea Salt
Process almonds and pecans in food processor until nut meal is formed. Add cacao powder and blend until well combined. Add dates, vanilla and sea salt and process until crust is made. Press into mini cheesecake pan or other shallow pan. Set aside or in fridge while you make filling.
Vanilla Cream Filling
2 Cups Cashews *Soak cashews for 15 minutes if desired.
½ Cup Coconut Oil, melted
½ Cup Maple Syrup
2 tsp Vanilla
½ Cup Water
Blend all ingredients except water in a Vitamix (or high-speed blender). Slowly add water.
Pour filling into pressed crust and refrigerate until solid (a couple of hours). I keep mine in the freezer for a cool ice creamy treat.