I love creating lighter versions of raw vegan desserts. One of my favorite treats is a raw vegan cheesecake.
This smoothie tastes just like the real thing, but it is lower in fat and easier to digest. Perfect if you want to enjoy sweet treats without feeling guilty or bloated afterwards!
Raspberry “Cheesecake” Smoothie
Makes about 3 cups
- 1 ½ cup of almond milk1 cup of raspberries, fresh or frozen
- 2 ripe bananas
- 2 tablespoons of cashews (optional, for a true ‘cheesecake’ flavor)
- 3 small dates, pitted and roughly chopped
Combine almond milk, raspberries, banana, cashews and dates in a blender. Blend until smooth.
Top with extra raspberries and crushed almond slices.
This Raspberry ‘Cheesecake’ Smoothie will stay fresh for at least two days in an airtight container in the refrigerator.
Not so fond of raspberries? Replace them with any berry you like such as strawberries, blueberries or blackberries.
Want to turn this smoothie into a protein shake? Add 1 tablespoon of protein powder and enjoy the shake at least 30 minutes before your workout. This will allow your body to absorb the nutrients and fuel your muscles.
By: Julie Van Den Kerchove