This nearly-raw treat is light, full of berries, and completely fruit-sweetened! A lot of plant-based cheesecakes rely on large amounts of nuts and oils to create a rich texture. Instead, we use agar, a natural thickener, to make this cheesecake smooth and creamy. We enjoy this treat for breakfast as well as dessert.
- 1 cup nuts or coconut shreds
- 1 cup rolled oats
- ⅓ cup dates (packed)
- 4-5 Tablespoons water
- 2 Tablespoons coconut shreds
- 3 cups fresh or frozen berries
- 1 cup cashews or ½ cup coconut butter
- ⅔ cup dates (packed)
- 2 ½ cups water
- 4 Tablespoons agar flakes or 1 Tablespoon agar powder
- For the crust, place the nuts or coconut shreds and oats in a food processor and pulse until finely chopped.
- Add the dates and water and process until the mixture sticks together into a ball. Add a little more water if the mixture needs more moisture to stick together.
- Grease the base of a 9" pie plate, or similar sized glass dish and sprinkle the 2 T coconut shreds evenly on the bottom (to prevent the crust from sticking to the bottom).
- Place the crust in the pie plate and evenly spread with your fingers to cover the whole base and an inch up the side. Set aside.
- Place the berries, cashews or coconut butter, and dates in a blender.
- Place the water and agar flakes or powder in a small saucepan and heat on medium, stirring often, until the agar has dissolved (about 5 minutes).
- Pour the agar/water into the blender and blend until well combined.
- Pour the filling into the crust and place in the refrigerator to set (at least 2 hours).
Yields: 8-12 servings