Idy’s Raw Vegan Berry Mousse Cheesecake

Idy’s Raw Vegan Berry Mousse Cheesecake

(made by Deanne. my variations to the recipe include: using macadamia nuts instead of cashews and a combination of orange and lemon juice and less honey for step 2. For the fruit puree level (step 4) I used 2 bananas and 2 pints strawberries. I did not add the mousse layer (step 5).

Procedure:

1) Wipe down the sides and bottom of a spring form pan with coconut oil.

2) In a powerful blender, like a Vitamix, puree:

3 cups raw cashews ( soaked )
1 tsp. vanilla extract
1 ½ cup freshly squeezed lemon juice ( don’t use the store bought in plastic squeeze bottle )
1/2 tsp. sea salt

1/2 cup raw honey

¼ cup cold pressed coconut oil

Pour cashew puree into a bowl and set aside.

3) In a food processor, pulse

¼ tsp. sea salt
2 cups cashews or almonds, till like sand.
Add 1 1/2 cups pitted Medjool dates and pulse again till sticky enough to hold together. Press this mixture on to the spring form pan, forming a bottom crust.

Pour cashew puree on to the crust and evenly distribute with a spatula. Remove any air bubbles by tapping pan on a table. Freeze till firm

4) For the fruit puree layer, puree in the blender:

1 bag of fresh berries or fruit of your choice

¼ cup maple syrup or honey

pinch of salt

Pour puree on to the frozen cashew cheesecake. Spread evenly. Freeze till hard.

After freezing, you can stop at this point and serve it this way , or you can move on to the mousse layer.

5) For the Mousse layer, puree in the blender:

1 bag of fresh berries or fruit of your choice

1 cup raw cashews ( soaked )

½ cup filtered water

pinch of salt

Pour mousse on top of frozen berry cheesecake, cover, and freeze until firm. Take out of freezer 10 minutes before serving. Slice as desired. Top with fresh fruit.