Late Spring Raw Vegan Cheesecake

There is something magical about the late spring. The summer's energy is upon us, but not yet there. There's so much potency in this cusp, with spring flowers like lilacs and peonies in full bloom, fragrances and new, outward energy. What is a better way to celebrate late spring's colors and essence than with a fresh, raw, beautifully colorful and light raw vegan cheesecake?

Late spring energy is the energy of Gemini, who governs our communication, relations, flow and connection. This cake is a perfect reason to invite an old friend for a cuppa and a slice of cheesecake and a heart-to-heart conversation.

This late spring cheesecake gets its colorful layers from soaking one part of cashews in herbal or green tea and dying the other part with freshly pressed beetroot juice. You can experiment with different natural dyes. Try turmeric for a bright yellow cheesecake or blanched and blitzed spinach for a green one, perfect for manifesting healing in the heart chakra.

A part of the fun of making this cake is going with the flow—like nature does, especially at the end of spring. Go wild and allow yourself to experiment with different colors, ingredients and measurements. Making raw desserts is not baking, so it allows for more space for experimentation and trial and error! Also, you can keep tasting as you go! Have fun and embrace the feeling of late spring! It tastes best barefoot, eaten somewhere in nature!

Vegan late spring spring cheesecake on a brown surface

Late Spring Raw Vegan Cheesecake

Recipe Type: Detox Sweets

YIELDS 12–16 squares

PREP TIME 10 min

COOK TIME 30 min

TOTAL TIME 40 min

For the base:
4–6 Medjool dates, pitted
1/2 cup cocoa powder
1 cup walnuts
1 tablespoon coconut oil
salt
For the cheesecake filling:
2 cups cashews
1 cup coconut cream
1/2 cup maple or agave syrup
2 tablespoon coconut oil
4 tablespoons lemon juice
1/4 teaspoon vanilla extract
1 cup herbal or green tea
1/2 teaspoon beetroot juice
salt
optional: edible flowers

Directions

The night before:

1. Bring water to boil.

2. Steep 1 cup of herbal or green tea.

3. Divide the cashews equally between two dishes. Soak 1 cup of cashews in tea and the other cup in water overnight.

4. Cover Medjool dates in water and let soak overnight.

For the base:

1. In a food processor blitz together walnuts, Medjool dates, cocoa powder, salt and coconut oil until forms a ball.

2. Line a rectangle glass dish with parchment paper and spread the base smoothing the top.

3. Place in the freezer.

For the herbal green filling:

1. Strain the cashews soaked in tea.

2. In a food processor blitz 1 cup of cashews with 1/2 cup coconut cream, 1/4 cup maple or agave syrup, 1 tablespoon coconut oil, 2 tablespoons lemon juice, a pinch of salt and 1/8 teaspoon vanilla extract.

3. Process until the batter is silky smooth.

4. Take the base from the freezer and spread the first layer of cheesecake onto the base, smoothing the top.

5. Place in the freezer.

For the pink filling:

1. Strain the cashews soaked in water.

3. Add 1/2 teaspoon beetroot juice and blitz for few more seconds. Add more juice for deeper pink or red layer.

4. Process until the batter is silky smooth.

5. Take the base from the freezer and spread the first layer of cheesecake onto the base, smoothing the top.

6. Place in the freezer.

7. Let the cheesecake set for 2 hours in the freezer, or for 5 hours in the fridge.

8. Before serving you can decorate the cheesecake with edible flowers.

9. Can be served straight from the freezer or unfrozen for more velvety structure!