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Dreamy Raw Mango Cheesecake

This cheesecake is so refreshing and delicious! I just love mangoes, and this dessert really brings out the love! The first time I made this recipe was about 2 years ago, and I have since improved the recipe since that first time. I really hope you love it too! My photo isn’t great, since I haven’t been able to take decent pictures lately. I’m thinking about asking Santa for a new camera! Well, enjoy! =)

2 cups raw almonds
1 cup raw macadamia nuts
1/2 tsp organic vanilla extract
1 cup pitted Medjool dates
drizzle raw agave nectar
dash pink Himalayan salt
3T orange zest (optional)

Combine all ingredients, except orange zest, in a food processor and pulse until crumbly and dough-like. Remove from blender and press into the bottom of spring-form pan that has been lightly greased with coconut oil. Press evenly, cover with saran wrap, and refrigerate or freeze until filling has been prepared.

2 cup raw cashews (soaked for 8 hours)
1 cup coconut flesh (young Thai coconut)
3/4 cup raw honey or agave nectar
2/3 cup coconut oil (lightly warmed)
1 tsp organic vanilla extract (non-alcoholic)
1/4 cup coconut water (more as needed)
1/2 tsp pink Himalayan salt
drizzle raw agave nectar
2 cups fresh, ripe mango (chunks)
3T lecithin
3T orange zest (optional)

Combine all ingredients, except coconut oil and lecithin, in a high-speed blender, and blend on high until smooth. Add remaining ingredients and blend until smooth and creamy. Pour over top of pie crust and slices of fresh cut mango. Smooth out to remove any air bubbles. Refrigerator for at least one hour before glazing.

3 stems Irish Moss (soaked)
1/4 cup purified water
1T coconut butter (melted)
1 mango (peeled, stoned, and chopped)

In a high-speed blender, blend Irish Moss with a little water until gelatinous and smooth, add the mango and coconut butter and blend until smooth. Pour and spread the glaze over top of the mango cheesecake. Chill in the refrigerator or freezer for another 30 minutes to an hour before serving.

Suggested Garnish: Serve raw whipped topping, and some added orange zest, maybe some slices of fresh cut mango.


Cherry Cheese Cake

Okay, so I’m obviously on a raw cheese cake kick! What can I say, “I love my sweets!” Anyway, this cheese cake is similar to the others. However, I made it thicker and creamier. Plus the cherries really added something special. I hope you love it as much as we did! Enjoy! 🙂

1 cup raw walnuts (dry)
1 cup raw pecans (dry)
1/4-1/2 cup sliced raw almonds (dry)
8 Medjool dates (pitted)
drizzle of agave nectar
1/2 tsp pink Himalayan salt

Combine all ingredients in a food processor and grind and mix until crumbly and sticky. Press into a spring-form cheese cake pan, cover with saran wrap and freeze until filling is ready to pour.

Cheese cake Filling.
1 1/2 cups soaked cashews (soaked at least 4-6 hours or more)
1/2 cup soaked pine nuts (soaked at least 4-6 hours or more)
2 1/2 cups coconut flesh (from 2-3 young Thai coconuts)
1/4-1/3 cup fresh coconut water
1 T coconut butter
1 T coconut oil
1 1/2 tsp vanilla extract (organic, non-alcoholic)
juice from 1/2 a lemon
1/4 cup agave nectar
1 1/2 tsp pink Himalayan salt
1 tsp raw honey
1/4 cup cherries (pitted, stemmed)

Combine soaked nuts and water in food processor and blend until creamy. Add coconut flesh and blend again until smooth. Add remaining ingredients and blend as long as it takes to make super smooth and creamy. Add 1/4 cup cherries and blend again until cherries are broken down and combined with mixture.

Cheese Cake Assembly.
Final Ingredient:
1 1/2 cups cherries (pitted, stemmed)
1/4-1/2 cup crushed pecans
1/4 cup shredded dried coconut

Place 1 1/2 cups cherries on top of the cake’s crust and spread out evenly. Pour cheesecake filling over it, and smooth out. Sprinkle crushed pecans and shredded dried coconut over top. Cover with saran wrap and freeze for at least 1-2 hours before serving. Keep in freezer or cold refrigerator for storage.


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Berry Cheesecake

In addition to making the bread this weekend, I also came up with this berry cheesecake, so that my son and I could continue practicing with video taping me preparing food and presenting. I wanted to use up some of the coconut meat I had, and fresh berries I bought, so here it is – and it is very yummo! We’ve almost eaten the whole thing! 🙂

For the crust.
1 cup walnuts (dry)
1 cup pecans (dry)
8 pitted dates
pinch Himalayan Salt

Mix well in a food processor until crumbly. Press into spring-form cheesecake pan. Place in freezer to set until filling is ready.

For the filling.
1 cup cashews (soaked for about 2-4 hours)
1/2 cup pine nuts (soaked for about 2-4 hours)
2 cups coconut flesh (2 young Thai coconuts)
1/4 cup coconut water
juice from 1/2 a lemon
1T coconut butter
1T coconut oil
1-1 1/2 tsp. organic, non-alcoholic vanilla extract
1-1 1/2 tsp. pink Himalayan salt
2-3 handfuls strawberries (with stems removed)
1 handful blueberries

Using a food processor, mix cashews, pine nuts, and coconut water. Add coconut flesh, coconut oil, coconut butter, lemon juice, vanilla, and salt. Mix until very smooth and creamy (this may take a while). Add the strawberries and blueberries and blend until smooth and creamy, and rich in color. Remove crust from freezer, and pour filling into crust, spreading mixture evenly. Place saran wrap over top, and place back into the freezer to set-up for at least a few hours, or overnight. Top with chopped pecans, or more fresh berries and fruit. It’s ready to serve. Yummy-yummo!

raw food,raw recipes,desserts,cheesecakes cheese cake

raw food,raw recipes,cheese cake,desserts

raw food,raw recipes,cheese cake,desserts

raw food,raw recipes,desserts,cheese cake cheesecakes

I have included our recipe demo for your enjoyment and instruction…lol…have fun!

Raw Cheesecake with Kiwi Topping, Berry Sauce and Cream

Raw cheesecakes are so easy to make, and taste even better than the real thing. They have a light, creamy taste, and can definitely please the pallet. A lot of raw chefs make some elaborate, and decorative raw cheese cakes – works of art! You’re almost afraid to eat it – cause’ raw cheesecake goes very fast!

2 cups pecans (soaked and dehydrated)
12 soft dates (pitted)
dash of sea salt

Process all ingredients in food processor until powder like. Press into bottom of spring form pan and set aside.

3 cups of cashes (soaked for 2-3 hours)
1/2 cups – 3/4 cups raw honey or agave nectar
1/2 cup juice of one lemon
2/3 cups slightly warmed coconut oil
1 tsp. organic non-alcoholic vanilla extract
1/4 cup purified water (more or less as needed)

Blend all ingredients in a high-speed blender or food processor until smooth and creamy. Pour filling into crust and freeze for at least 1-3 hours as needed to set-up. Transfer cake to separate plate, cover with fresh slices of kiwi. Cover with saran wrap and refrigerate while making the cream topping and sauce.

Cream Topping:
1 cup young Thai coconut meat
3T raw cashews or macadamia nuts (soak for 8-10 hours)
5 dates (pitted) or 1T raw honey
3T raw coconut water or raw almond milk
1/2 tsp. zest of one lemon
1 tsp. organic non-alcoholic vanilla extract

Combine all ingredients in high-speed blender or food processor. Mix on high until very smooth and fluffy like whipped cream.

Berry Sauce:
1 cup berries (blue berries, raspberries, strawberries, or blackberries – or mix it up)
1T purified water
1/4 tsp. organic non-alcoholic vanilla extract
2-3 drops liquid stevia or 3T agave nectar or 1T raw honey (add to taste)

Combine ingredients in a blender and mix until super smooth and runny.

Plating the cake:
Slice cheesecake and place on plate. Top with cream, and drizzle berry sauce over it. Add mint leaves or additional slices of kiwi fruit for garnish.

cheese cakes,cakes,pies,desserts

cheese cakes,pies,cakes,desserts

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