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!
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.
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)
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.