Managing food allergies requires thoughtful planning and considerable self-discipline, but it also provides me with the opportunity to play up the aesthetics, slow down the cooking process, and revel in the magic of clean eating. I’m often drawn to raw desserts: their stunning simplicity of ingredients yet potency of flavors creates the illusion of indulgence while maintaining healthy balance.
This intoxicating frozen cheesecake is no exception: a soft blend of walnuts, almonds, and dates followed by a thick layer of lemon cashew cream and frosted blueberries offers a burst of bliss with every icy bite.
- 1/4 cup raw walnuts
- 1/4 cup raw almonds
- 1 cup medjool dates, pitted and soaked in water for at least an hour
Cashew Cream filling:
- 2 cups organic raw cashews, soaked in water and drained (see prep)
- 1/2 teaspoon pink Himalayan or Celtic sea salt
- 4 tablespoons fresh nut milk (recipe here)
- Juice and jest of 4 organic lemons (given use of peel)
- 1/2 cup filtered water
- 4 tablespoons of date paste (see below for full recipe)
- 2 teaspoons vanilla extract
- 1 cup medjool dates, pitted
- 1/2 cup filtered hot water (brought to a simmer)
- 1 cup frozen organic blueberries
- Additional organic blueberries for topping (optional)
Place the cashews and 1/2 teaspoon salt in a large jar or bowl and add as much filtered water as needed to completely cover the nuts. Soak for at least 2 hours, preferably overnight. Rinse and drain the nuts.
To make the crust, add the walnuts and almonds to the food processor and blend into a fine meal. Add the dates and pulse until fully incorporated. Press the mixture evenly into a 12-inch non-stick springform pan or greased with a little bit of coconut oil. Store in the freezer until further use.
To make the date paste, place the dates in a medium bowl. Pour simmering water over the dates and let soak for a few minutes. Blend the liquid and fruit until smooth. Use two tablespoons to sweeten the cashew cream. Store the rest in the refrigerator as a sugar substitute.
Blend the drained cashews and nut milk in a NutriBullet or other nutrient extractor until the nuts break down. Add the zest and juice, water, 4 tablespoons date paste, and vanilla extract. Blend until the mixture is completely smooth and thick, scraping down the sides as needed to avoid a nut-butter build-up. Spread the cashew cream across the surface of the frozen, molded crust and return to the freezer.
Remove the frozen springform pan from the freezer and spread the cashew cream across the surface of the crust. Return to the freezer.
Place the frozen blueberries in a bowl and warm in the microwave until soft. Blend the extracted juice and shriveled blueberries in a Nutribullet or other nutrient extractor until smooth. Pour over the cashew cream and arrange additional frozen blueberries on top of the puree. Return to the freezer and freeze for several hours.
Release the frozen cheesecake from the springform pan and serve relatively frozen, or once feasible to cut individual slices with a knife.
Photography/Styling by Agnieszka Kazmierczak