Raw Strawberry Cheesecake Slices (Vegan, Gluten Free)
I want to give spring a good shake and tell it to wake up. March is here, I whisper while folding laundry. March is here, I sing under my breath while washing dishes. But Spring keeps plodding on it’s own course and will not be rushed into April hyacinths and May roses. I cannot turn grey skies to blue. I cannot weave straw into gold. But I can take a few simple ingredients and turn them into little slices of summer. That I can do. So I made these strawberry cheesecake slices to tide me over until the berry-days of spring arrive.
Loretta Castorini: Bless me, Father, for I have sinned. It has been two months since my last confession.
Father: What sins have you to confess?
Loretta Castorini: Twice I took the name of the Lord in vain, once I slept with the brother of my fiancee, and once I bounced a check at the liquor store, but that was really an accident.
Father: Then it’s not a sin. But… what was that second thing you said, Loretta?
My dear friend Alison Leslie Gold (Best selling author Alison Leslie Gold, brag brag) posted on her blog about Promises Kept. It got me to thinking about the promises we never get a chance to keep.
I wonder if there is a sort of limbo for all those promises made that can’t be fulfilled. A planet or dimension where they languish unfulfilled like all the babies that remained but twinkles in their Father’s eyes. Perhaps nearby is the limbo for wishes made on stars. “starlight starbright, first star I see tonight”. And perhaps once a year they all picnic together, the unfulfilled promises, the wishes and the never created babies.
“O, swear not by the moon, th’ inconstant moon,
That monthly changes in her circle orb,
Lest that thy love prove likewise variable.”
-William Shakespeare, Romeo and Juliet
I have a thing for raw dessert like this Raspberry Rose Cheesecake
and this bright Mini-Mango Cheesecake.
A decadent yet healthy dessert to keep in the freezer for those times when you need a little extra-extra loving in the form of food.
- 1 cup raw cashews (soaked for 6 hours in water and drained
- 1 juice from one lemon
- 4 pitted dates
- 2 tsp vanilla extract
- 2 tbsp coconut cream (refrigerate a can of coconut milk overnight and scoop out the cream that has risen to the top)
- 1/2 cup Frozen or fresh strawberries + 3 reserved for later
- 1/4 cup shredded coconut
- 1/4 cup raw cashews
- 2-3 pitted dates
Line a loaf pan with plastic wrap. Pulse all of the crust ingredients in a food processor or chop finely by hand until combines and press into the bottom and slightly up the sides of your plastic lined loaf pan.
In a blender or food processor blend all of the cake ingredients except the reserved three strawberries until smooth.
Scoop out 1/3 cup of the cake "batter" and then pour the rest into the loaf pan.
In your blender add the reserved 1/3 cup batter and reserved strawberries and blend until smooth.
Gently scoop over the top of the cake and swirl with the back of a spoon to make a pleasing pattern.
Freeze until solid about 2 hours. Allow to thaw 20 minutes, slice and serve.