During the cool fall and winter months, we tend to slow down to conserve energy. We all know, though, that this doesn't mean our to-do list gets any shorter, given all of the holiday activities.
In fact, we need more energy than ever. And while tonics and medicinal drinks are absolutely lovely for our health, it's completely normal to crave something decadently delicious, especially when there are treats on display everywhere.
So to satisfy your sweet tooth, boost your energy levels, and ramp up your immune system, whip up this raw, gluten-free, and dairy-free berry cheesecake—in as little as 20 minutes!
Not only is the crust of the cake naturally sweetened with dates, which combat inflammation and support heart health, the filling is also created with honey, which boasts both antiviral and antibiotic properties. The melted coconut oil contains medium-chain triglycerides (MCTs)—those helpful fatty acids that head straight to the liver from the digestive tract to provide you with an energy lift.
The lemon juice in the filling also strengthens the immune system while the pecans and cashews bring in an excellent assortment of vitamins, minerals, and antioxidants.
By tossing in a spoonful of Superfood + Protein Blend for the crust dough, you add a potent, revitalizing fusion of acai, goji, sprouted brown-rice protein, pomegranate, camu camu, mangosteen, and maca.
As this beautiful cheesecake needs about five hours in the freezer to set, make it in the morning (right after your breakfast smoothie) so that you have a nourishing treat to look forward to after dinner. Once it's ready to be savored, be sure to top it with berries for a burst of tangy flavor to perfectly complement the sweetness of the cake!