Make it cherry ;P Haha have fun with this one! You seriously can’t mess it up. I invite you to truly savor the beautiful people in our lives right now and have this memorial day be one of utmost gratitude. If you are having a celebration and feel anxious around food at parties, this is your time to seriously practice self trust, self love, and release the ideas of shame around certain foods. We are here to be happy and free, and we can choose a perception that serves us. No more beating ourselves up. Just fully enjoy!
If you feel called to help those who have been wounded in war, whether that be physically, mentally, or even a loved one of a wounded warrior, I invite you to donate to the Wounded Warrior Project. This is a very progressive organization active in helping those who need it most. I am confident the funds will help. Or, if you live in the SoCal area, it would be awesome to see you at their 5k in late August.
Crust:
- 20 medjool dates, pitted
- 6 oz raw almonds
- 1 tsp vanilla extract
Steps:
- Line a 9×6 baking dish with parchment paper (feel free to try round spring cake pan, pie plate, or square pan!)
- Using food processor S blade, blend the crust ingredients until well combined and pressable texture for crust, nice and chunky, not paste or butter
- Press crust evenly into parchment lined dish
Cheesecake:
- 2 cups raw cashews, soaked in the fridge overnight and drained
- 7 medjool dates, pitted
- 1 cup plant based yogurt, I like lavva brand
- 2 cups raspberries or frozen pitted cherries
- 1 tsp vanilla extract
- 1-2 more cups raspberries or frozen cherries, blended, to make a decorative swirl
Steps:
- Soak cashews overnight, drain and rinse.
- Blend cheesecake in a high-speed blender like a Vitamix or use your food processor S blade again.
- Spread evenly over crust and freeze overnight
- Keep in the fridge for up to 1 week
VITAMIN KATIE 