Flower Berry Cheesecake (raw vegan, gf gluten free)

There are so many ways we can still enjoy healthy desserts and cakes made from natural superfoods completely plant-based, gluten free, guilt free, that tastes absolutely amazing and will let you think…. can I really enjoy a cake that is healthier and delicious?
This dessert has been inspired by my raw vegan chef friends down in Florida and also by the incredible raw vegan Chef Marcia Cooper who we welcomed to Curaçao from New York for our raw vegan cooking certification courses in January 2020!
We’ve shared a basic raw vegan cheesecake recipe using different ingredients during our health coaching & cooking events and is also part of the health coaching programs for those interested in learning how to implement and change to a new lifestyle in a personalized and customized online program that can be done from home! 
For health coaching programs click here www.olgajob.com/courses
For more information about our events, click here olgajob.com/events.
This recipe was also inspired by my mom Ilse who has been inspiring me with her amazing and creative artistic cake decorations during all these years.
I made 2 versions of this raw vegan (no-bake) cheesecake. One with vanilla, blackberries, edible butterfly pea flowers & rose flowers. The other cake was made with raw cacao & natural vanilla bean.
For decorations, I topped it off vegan chocolate Easter eggs for the Easter holiday, and my superherbs flowers collection such as the edible rose petals flowers and butterfly pea flowers which is available for purchase at Aziza Health Store in Mahaai, Curaçao.
View link below to learn more about the edible Rose Petal and Butterfly pea Flowers www.olgajob.com/products
I hope you enjoy this recipe as much as I did, and please share yours with me on my social media platforms!
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Flower Berry + Chocolate Cheesecake (Raw Vegan Gluten Free)

Ingredients
Crust:
1/2 cup dried apricot
1/2 cup unpitted dates
1 cup shredded coconuts (raw)
2 cups dry walnuts
Basic Filling:
3 cups cashews soaked, rinsed & drained (soaked for at least 6 hours or overnight is preferable)
1 cup organic canned coconut milk (canned milk is thicker) or 1 cup almond milk.
1 cup coconut oil (melted)
1/4 cup agave
1/4 cup maple syrup
1/2 cups unpitted dates
Small dice of raw vanilla bean (make sure it’s not processed vanilla)
Flavors:
For berries and flowers filling: Prepare ahead 2 Tbsp of hot water with two to three Butterfly Flowers and Rose petals. Add 1/4 cup of raw blackberries and 2 Tbsp of the flower tea mix to the filling. For Chocolate filling: Add 1 Tbsp of raw cacao to the filling mix.
**Where to buy flowers in Curaçao - Click here: www.olgajob.com/products**
Toppings:
1 Tbsp shredded raw organic coconut
1 Tbsp fresh or frozen organic blackberries
A leaf of mint or basil for decoration
1 Tbsp Rose petals (olgajob.com/products)
1 Tbsp Butterfly Pea Flowers (olgajob.com/products)
3 vegan chocolate easter eggs (optional)
Instructions: 
Combine crust in food processor until sticky. Place the mix in a non-stick springform cake pan.
Wash off the food processor, swipe it dry, and combine the filling ingredients in the food processor until smooth.
Pour filling on top of the crust and freeze for at least 4 hours, preferably overnight.
Defrost on the counter before serving for about 5 - 10 min and keep in the fridge until use.
Remove the round springform leaving the lower part of the tin pan that will support the cake.
Decorate with fruits of your choice. You can store up to 3 - 4 days in fridge.
If you use a lot of fresh fruits in the filling, do not add any plant based milk to the mix. 
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