Whole 30 Vegan “Cheesecake”

It really stinks to be being “that person” who doesn’t eat anything at parties because you’re on a diet. Not only do you have to say no to many of the delicious things right in front of your face, but people will ask questions, lots of questions, about why you aren’t eating. Then you have to explain your diet plan, over and over.  So I thought September would be a quiet month for my first round of Whole30, well enough past the BBQs and parties of summer but still before the fall and winter holiday parties. I was wrong. Don’t get me wrong, it hasn’t been that hard to get through; I’ve had lots of support from family and friends at events and gatherings. It’s just a little sad when you have to miss out on the more social and fun parts of food, so I wanted to make a delicious snack that would let me join in on the fun! I found a recipe for vegan cheesecake, but needed to make a few changes to make it align with the Whole30 restrictions.

What I like about this recipe: It takes less than 5 minutes of cooking time, so you can make it way ahead of time or whenever you have a few minutes to spare. Plus it actually reminds me more of ice cream cake than cheesecake… so it’s pretty much amazing.

By the way, you’re actually supposed to skip all desserts in order to help break the cycle of cravings, instead of whole30-fying recipes. But you know what? I think it’s ok to figure out a way to get yourself through these 30 days without totally denying yourself of the enjoyment of food. I like food, and I plan on continuing to enjoy it once I’m done with this. At least that’s what I’m telling myself as I eat this tonight.. haha.


Whole 30 Vegan Cheesecake

Crust:
1 cup walnuts
1/2 cup raw cacao nibs
1/4 cup unsweetened coconut flakes
1/3 cup raisins
pinch salt

Cake:
1 1/2 cup raw cashews
1/2 large lemon
3 Tbsp coconut milk
1/4 cup coconut oil
1/2 cup unsweetened apple sauce

Berry Topping:
1/2 cup mixed berries
1 Tbsp lemon juice

Directions:
Place all crust ingredients into a blender or food processor and pulse until fully broken down and combined. Press into a 6 inch pan.
Rinse out your blender, then add all the cake ingredients into the cake. Blend on medium speed until creamy and dreamy. Taste and check consistency. You may need to add a little more lemon juice or apple sauce to sweeten it.
Mix together the berries and lemon juice and spread on top of the cake.
Freeze at least 4 hours, but let it sit at room temperature for about 10-15 minutes before cutting and serving.