Raw Recipe: Cinnamon Toast Cheesecake

Wausau News

Our chefs at the Go Raw L.I.F.E. Center in San Diego do come up with some delicious recipes, and desserts are one of our customers’ favorites. We had a specific request for a recipe to the Cinnamon Toast Cheesecake that was posted on their Facebook page last week.

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Apple Pie Oatmeal

Apple Pie Oatmeal
From {Practically Raw} by Amber Shea Crawley. ©2012 Amber Shea Crawley. Used by permission from Vegan Heritage Press.

Servings: 2 Servings

Measuring cups and spoons
Medium bowl
Dehydrator (optional)
Saucepan (optional)
Food processor (optional)

1 medium apple, peeled, cored, and chopped
1/2 cup almond milk
1/2 cup apple juice
1 Tablespoon maple syrup
3/4 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

sea salt (to taste)
1 cup raw rolled oat flakes or old-fashioned rolled oats
additional almond milk, for serving (optional)

1. Combine all ingredients, except the oats and the optional additional almond milk, in a medium bowl.
2. Add the oats and stir thoroughly to combine.
3. Let sit for at least 10 minutes to allow the oats to soak up the liquid.
4. Serve cold, or warm in a dehydrator for 30 minutes or in a small saucepan on the stove over very low heat.
5. Top with a splash of additional almond milk before serving, if desired.

Almond Milk: any other nondairy milk
Apple juice: filtered water plus 1 teaspoon agave nectar or stevia to taste
Maple syrup: {your favorite liquid sweetener}

1. To make “Groatmeal,” soak 1 cup raw oat groats in filtered water for 12 to 24 hours. Rinse and drain the groats and transfer them to a food processor.
2. Add all ingredients (omitting the oat flakes) except the apple, and process until smooth.
3. Add the apple and pulse 2 to 3 times to incorporate.
4. Serve cold, or warm in a dehydrator for 30 minutes or in a small saucepan on the stove over very low heat.


3-ingredient Caramel Bananas

There I was in bed, snuggled with my baby, when Carlos showed up with a plate. He was above me, so I couldn’t see what was on it… He asked if I wanted to try something sweet.

I assumed it was raw.

But he wouldn’t tell me what it was! When this hit my mouth, it was JUST LIKE a creamy cake of sorts. It was SO SWEET and SO INDULGENT that I (even after years of eating this way and knowing raw can be super indulgent!) THOUGHT IT MUST BE COOKED AND STORE BOUGHT! (Because my husband doesn’t make sweets this good. He just eats mine, generally speaking.)

I was genuinely mad for a moment. I thought he had tricked me, and I didn’t understand why he would do such a thing! THEN, he told me he made it. And it was raw.

Glory day!

Three ingredients. Super easy. (Clearly. My husband made it, and he knows NOTHING about raw desserts!) Ridiculously good. Go, Carlos, go, go!


3 bananas
1/2 cup (dry!) cashews
2 Tbsp coconut crystals

Food process the cashews and coconut crystals in a VERY small food processor or mix in a coffee grinder. They should still have some texture and be kind of crumbly. Set aside in a bowl.
Cut bananas LENGTHWISE (from the top where the peel begins, to the bottom where it ends), then cut AGAIN to make 1/2- to 1-inch slices.
Now you’re going to cover the bananas with the mixture. Notice that the INSIDE of the bananas is wet ~ and therefore is better at holding something. That is the part we’re going to cover. The OUTSIDE of the banana slices will be bottom down on the plate.
To cover: Take the slices, and spoon as much of the mix as you’d like on top. I like to have a bowl underneath to catch the extra so I don’t even have to be careful about it. THEN, carefully place on the plate making sure the yummies don’t spill all over.


Lemon Sherbet Squares

Thank you to The Herb Diaries again !


This is another of my recipes to come out of my weekend spent in the smallest kitchen in Paris. Luckily, it is fairly simple – all you really need is a good blender. Since I don’t have an oven at the moment, I am trying to cheer myself up with lots of yummy raw food to try and kid myself into thinking that I’m not missing out. Up until now, I haven’t done very well at this, and I was craving roasted peppers, courgettes and red onions, slow cooked cherry tomatoes and baked potatoes. I wanted homemade warm, nutty bread and fruity carrot cake. And I still want to make all those things, but these lemon squares will definitely cheer my up until the weekend, when I am going to invite myself over to my friend’s apartment to make him lunch/cook all the things that I can’t at home!

This is without a doubt my favourite sweet recipe to go up on the blog so far. The base is sweet and sticky (and does not taste at all how you would imagine a raw vegan treat to taste) and the top is deliciously sharp and creamy, it tastes just like lemon sherbet. If there is any dessert you can make to convert non-vegan skeptics, I think this has to be it.

Seeing as everyone is starting to get a bit fluey, it seemed a good idea to come up with a recipe packed full of vitamin C, to try and fight all the bugs that are flying around. Lemon juice has been found to have anti-bacterial and anti-viral properties, and it is thought to help clear skin from blemishes, and increase alertness which is great if you are beginning to feel a bit lethargic and ill. It also has a strong alkalising affect on the body and is very cleansing for your stomach, which is why so many people like to drink warm lemon water first thing in the morning. It is also a good way for people who don’t drink enough to make sure they stay hydrated, because it tastes so refreshing.

Coconut oil is another ingredient with some really amazing health benefits. It boosts immunity, speeds up your metabolism. It is also thought to have a soothing effect on bacteria, helping digestion and reducing bloating. The best part is that it isn’t just good to eat – it is the best natural moisturiser, giving you super soft skin and gorgeously glossy hair!


For the base:

1.5 cups of oats

1.5 cups of medjool dates

2 cups of coconut shreds

0.5 cup of coconut oil

For the topping:

Juice if two lemons

1 banana

0.5 cup coconut oil

1.5 cups of coconut shreds


Blend all the ingredients for the base until the oats are almost smooth and press the mixture down into a baking tray. Place in the fridge while you make the topping.
Blend all the ingredients for the topping into completely smooth then put in the fridge for an hour to firm up before spreading it onto the base. Cut into squares and keep in the fridge until serving.