Heartwood Raw Cranberry Cheesecake
December is all about cranberries at Taste of Nova Scotia. Sweet, sour and tangy – this bold berry can be featured in a salad, a stuffing or a dessert. Heartwood Restaurant‘s baker, Nicole Fraser, made this raw cheesecake (it’s vegan!) with a delicious cranberry filling for CTV Morning News recently.
You can whip one up yourself, or head to Heartwood Restaurant for a slice. They’ll be featuring this cranberry cheesecake for the month of December!
Ingredients
| 1/2 cup | dates |
| 1 1/2 cup | walnuts |
| 1/4 cup | coconut |
| 3 cups | cashews |
| 3/4 cup | maple syrup (we suggest: Sugarmoon or Acadian Maple) |
| 3/4 cup | lemon juice |
| 3/4 cup | coconut oil |
| 1 tsp | vanilla |
Ingredients (Fruit Filling)
| 3/4 cup | Nova Scotia cranberries (we suggest: Terra Beata) |
| 2-4 tbs | maple syrup (we suggest: Sugarmoon or Acadian Maple) |
Directions
- Sprinkle coconut at the bottom of a spring foam pan.
- Blend dates and walnuts in a blender until smooth.
- Press onto pan and freeze for an hour.
- Mix cashews, maple syrup, lemon juice, coconut oil, and vanilla in a blender until smooth.
- Pour filling into crust and let set in freezer for at least 5 hours.
- Blend fruit topping. Spread after the cake is set.
Recipe provided by: Nicole Fraser, Heartwood Restaurant