Happy June, everyone! If we were all in elementary school still, this would mean that it’s almost summer vacation. I remember that time of year when I was young so vividly – it would become unbearably hot in the un-air-conditioned classrooms, but no one cared because when it hit 3:00, we’d all go to each others’ swimming pools. Then, at my school, we’d have the end-of-year Day of Fun, where we’d play games as a class and win prizes and throw water balloons and all that nonsense.
I remember this one time, when I was about 6 or 7 or so, my mom took my sister and I strawberry picking at 7:00 AM before the school bus came at 8:00. I don’t know why this memory sticks out so vividly in my head, but I remember thinking how cool it was that we got to go somewhere before school. And that the strawberry farm was actually open so early! But it was so wonderful – picking strawberries with my mom and sister in the early hours of the morning, with a cool, strawberry-scented breeze wafting through the fields. It was magical.
Today’s recipe is one that I created and tested in the spring, but wanted to save for the summer months so you could take advantage of the seasonal berries. It doesn’t get fresher than this – a cool, raw mango cheesecake with a buckwheat date crust, topped with strawberries, blueberries, raspberries and blackberries. The perfect homage to summer.
- 1½ Cups Raw Cashews, soaked overnight
- 1 Cup Fresh Mango, Chopped
- ¼ Cup Raw Agave Nectar
- 1 Tbs Raw Coconut Oil
- Pinch Turmeric (for color, optional)
- Fresh Berries (I used strawberries, blueberries, blackberries, and raspberries)
- In a food processor, combine walnuts and buckwheat groats and process until a fine meal is formed.
- Then, add in medjool dates and agave, processing until a sticky ball of dough is formed.
- In a 6" springform pan (I lined mine with parchment paper), press down crust evenly so the entire bottom of the pan is covered.
- In a blender, combine all ingredients and blend until smooth and creamy.
- Pour cheesecake mixture over crust and let settle.
- Set cheesecake in the freezer for six hours, or overnight.
- Once cheesecake has set and hardened, top it with any fresh berries you like. From here you can either freeze the cheesecake for a little longer so the berries will be frozen, or serve immediately so the berries are soft (which is what I did).
- Let cheesecake thaw in the refrigerator for about an hour before serving. It can also be thawed at room temperature for about a half hour or so. The shorter it thaws, the more thick and ice cream-like the texture is. Thawing for longer results in a creamy, fluffy texture. Both are delicious!
Song of the Day:
The Jack Pine – Hem