Boost Gut Health with this Plant-Based, No-Bake, Coconut Lemon Raspberry Cheesecake (Vegan, Paleo, Gluten-Free)

Eating probiotic-rich foods should be something we focus on all year for overall wellness. After all, the gut is home to about 70-80% of our body’s immune system in the form of an absolute army of friendly microflora – we’re talking in the trillions. But probiotics do so much more than just keep the bad bugs in check, they also promote smoother, more complete digestion and help eliminate the dreaded stomach bloat – giving cultured foods a special VIP spot on any spring menu.

This recipe is like a breath of fresh spring air! Dairy-free, gluten-free, low sugar, refined sugar-free, nutrient-rich, and if that weren’t enough, it also contains a generous amount of gut-friendly probiotics from cultured coconut yogurt to help replenish the digestive system, and healthy fats from whole coconut butter to stabilize blood sugar. The texture is decadent (silky and rich), the flavors are refreshing (Lemon! Berries!) and eating a slice (okay, maybe two slices…) won’t even weigh you down or get in the way of your springtime adventures. Did we mention it’s also much lower in sugar than traditional cheesecake? There’s just a little over 1/4 cup of maple syrup in the entire filling and seven dates in the crust.

A word of warning: this cheesecake filling is Addictive. Yes, with a capital A. It will leave you (without shame) licking and scraping every last dollop from the inside of your blender – we know from experience. We didn’t document it because it was a lot less photogenic than the end result pictured here (trust us!). Apparently complete magic happens when you combine stone ground raw coconut butter, cultured coconut yogurt, soaked raw cashews, a splash of maple syrup, real vanilla bean and therapeutic grade lemon essential oil together in a blender. The result is just not of this world.

We hope you end up sharing your own cheesecake masterpiece with friends and loved ones this spring!

 

Plant-Based, No-Bake Coconut Lemon Raspberry Cheesecake

Makes 1, 6” x 2-3/4” springform pan

Filling Ingredients

1.5 cups raw cashew nuts, soaked

1 cup unsweetened cultured, unsweetened coconut yogurt (we used COYO brand)

1/2 cup melted whole coconut butter (we used DASTONY brand)

1/4 cup + 1 Tbs real maple syrup

1 inch of vanilla bean – the whole pod*

Juice of 1 lemon – about 1/4 cup

3 drop therapeutic-grade lemon essential oil** (we used Young Living brand)

½ cup fresh raspberries

Crust Ingredients

3/4 cup walnuts

1/2 cup shredded coconut flakes

1/2 cup blanched almond flour (we used RawGuru brand)

7 dates

1 tbsp of coconut oil

1 tsp lemon juice

1/8 tsp salt

Topping (optional but a nice tough) – raw chocolate hearts (we used Rawmio brand)

*If you do not own a blender, scrape the vanilla beans from the pod as the pod itself may be a bit too tough for the blender to break down fully.

**Use therapeutic grade, organically produced lemon oil ONLY. Not all EO is of the same calibre, and most are not safe to ingest.

Instructions

Crust

  1. In a blender or food processor, pulse ingredients together until they break down and bind together. You’ll want to be able to take a spoonful, squish it together, and have it hold its shape. Make sure all of the dates are broken down as they are what help bind the crust.
  2. Scoop the crust mixture into the bottom of a springform pan, and press evenly along the bottom only.

Filling

  1. Soak cashew nuts for at least 4-6 hours to soften. They can also be soaked overnight to prep for the next day. Drain and rinse thoroughly after soaking.
  2. Combine all ingredients except lemon oil and coconut butter in a blender (preferably high speed like Vitamix or Blendtec) and blend on a medium-high setting until very smooth – about 30 seconds.
  3. Add gently melted coconut butter and lemon oil and blend again. Adding the coconut butter last helps give the filling a more fluffy consistency. Adding the lemon oil last helps ensure the best flavor.

Assembly

  1. Pour filling over crust in pan
  2. Take fresh raspberries and place them on top of filling, then with clean fingers or a utensil carefully push them down into the filling so that they are completely submerged.
  3. Place cake in the freezer to fully set for at least 2-3 hours. Thaw for about 30-45 minutes before serving for best consistency. Store leftovers in the fridge.

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Anna Speaks is a nutrition and health enthusiast, marketing and sales professional, Licensed Holistic Esthetician, mother and wife, and plant-based recipe wizard working with Windy City Organics – a premier organic raw food manufacturer based out of Chicago whose brands include Rawmio,Dastony, VeggiminsSunbiotics and RawGuru.

Discover Windy City Organics’ handcrafted raw chocolate, nut butters, and functional superfood snacks and supplements all in one place HERE.

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