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Posted in Chips, Crackers, and Snacks on 2015-07-16
Difficulty 5 minutes Serves 6′ cheesecake or 3 small
This recipe by Gastrawnomica is perfect for the summer- full of flavor and highlights one of the best aspects of this special season: berries galore!

Besides being super flavorful and cheesecake-like (but way better!) this healthy recipe also happens to be easy to make, and even holds its consistency perfectly despite being oil free. ENJOY!



1 cup pitted dates

1/2 cup shredded coconut, unsweetened

1/3 cup coconut flour

3-5 Tbsp water


2 cups soaked raw cashews

1/3 cup coconut butter, melted

Juice from 1 lime

1 tsp vanilla extract

3/4 cup (room temperature) water 

1/4 cup maple syrup or coconut nectar

6 stevia drops

1 Ataulfo mango, pitted and ripe


2 cups fresh raspberries (or berries of choice)

Start by soaking the nuts for 5-6 hours. 


Prepare the crust by processing the dates, coconut and coconut flour in your food processor or vitamix. Add the water as needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan or mini cheesecake molds like I did.

Leave in the freezer and continue with the filling.

Blend the cashews, melted coconut butter, maple syrup, lemon juice, water, vanilla and stevia drops until you have a very creamy consistency. Transfer half of the mixture to cheesecake pans and freeze. Mix the rest of the mixture with the ripe mango until creamy and smooth. 

Spread over the first filling and freeze for 18-24 hours. Once ready, leave outside the freezer for 5 minutes and remove from pan while frozen. 

Mash 1 cup fresh raspberries with 1 Tbsp lemon juice and stevia drops or sweetener of choice. Spread on top of cheesecake and top with the rest of the fresh raspberries. 

This holds really well if left in the fridge but you can also put it back on the freezer if desired.