The Most Amazing Raspberry-Cheesecake Cupcake, Paleo Style

HECK YEAH. Who said going Paleo was easy? Oh yeah, it was me. But seriously, I CANNOT cook, bake, sauté, etc. You name it, I probably cant make it. But I figured with the few days I had available between the Writing Competition (memo & citation assignment handed out to the 1Ls after finals in order to get onto a journal or law review) and my summer internship in Boston, I should make lots of yummy food!!

So, I did a little research (like every good law student does) and I stumbled upon a delicious recipe for a delicious raw vegan “cheesecake” and just had to try it! Now, I didn’t have a seven-inch pan… proof of how little I actually cook, but I did have a muffin tray!

Here’s the Recipe!

Raw Cashew Dreamcake
Ingredients:
Crust:
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt

Filling:
1 ½ cups raw cashews, overnight if you have a decent food processor 1 1/2 days if you don’t **trust me, make your life easier
juice of 2 medium lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup agave nectar
1 cup raspberries (thaw completely if using frozen)

 

Directions thanks to My New Roots :

1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan or cupcake tin and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well. 2. Warm coconut oil and agave nectar in a small saucepan on low heat until liquid. Whisk to combine. 3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it. 4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid. 5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices.

20130602-113138.jpg

20130602-113203.jpg

Advertisements

2 thoughts on “The Most Amazing Raspberry-Cheesecake Cupcake, Paleo Style

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s