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Psychedelic Grasshopper Cheesecake

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Amazing looking, great tasting Raw, Gluten-Free Psychedelic Grasshopper Cheesecake

~ raw, vegan, gluten-free ~

A few weeks back was asked by one of my readers to come up with a raw version of Grasshopper Pie.  I took the challenge without even knowing exactly what was a Grasshopper Pie! *smacks forehead*.   That’s OK though because Google is my friend and I love to learn new things.  But it can be difficult creating a raw version of a cooked dish when you don’t even know what the taste and texture are supposed to be.   This is where my late night research comes in handy.

Creative & Fun Raw, Gluten-Free Psychedelic Grasshopper Cheesecake

My research lead me to the understanding that we are basically dealing with mint and chocolate.  Well, shoot, that didn’t sound so hard.  The pie dates back to around the 1950s in the United States and may have been inspired by a drink called the grasshopper developed about the same time.  I then read that the chiffon pie was usually made with a cookie crust.  Ok, mint is for the main body of the pie…. wait a second… hold the boat… what is a chiffon pie?  For starters, a chiffon pie is also known as a Fairy Tart.  Hmm, Grasshopper Fairy Tart?  Stay focused Amie Sue…

Chiffon pies were often a combination of whipping cream, gelatin, sugar, eggs, and flavoring.  Well, I am not going to use whipping cream (maybe creamed cashews would work) , gelatin is out (maybe I can try coconut oil as the emulsifier),  I am so not going to use refined sugar (but I bet raw agave would be perfect), eggs (just not needed here) and flavorings (?)… this is a good place to introduce raw cacao and fresh mint!   This is basically how my mind works when it comes to creating new recipes.  I break down each ingredient by writing down the raw ingredients that can possibly mimic the role or flavor of a processed ingredient.  I then take textures into consideration, then how to get the right colors and finally work out the measurements needed.

Now that I got that part down, I wanted to add a little pizzaz to the pie.  This was going to be a special birthday recipe and part of a raw food class I was teaching so I wanted it to be stunning.  Many non-raw food eaters were going to be there and I wanted them to have an amazing experience.   Not long ago I stumbled upon a Japanese recipe site that I wasn’t able to translate into English but this chef made a baked cake using a stripping technique (zebra stripes).   The chef didn’t post many pictures of the process but the two photos that were there was just enough to get the wheels rolling.   The stripes in the baked cake were really wide, maybe 3-4 rings.  But once again, I had to elevate the process.  Rather than using 1/4 – 1/2 cup at a time of each batter, I used 1 Tbsp.  lol  Quite a difference, but the results were stunning.   I can see a lot of new creations coming up in the future for sure.


Yields 9″ Springform panDelicious Slice of a Raw, Gluten-Free Psychedelic Grasshopper Cheesecake, ready to eat


Base batter: yields 4 cups

Mint batter:

Chocolate batter:



  1. Place the Medjool dates in enough hot water to cover them.  Set aside.  This will add more moisture to them so they blend well into the crust mixture.
  2. In a food processor, fitted with an “S” blade, combine the almonds and walnuts.  Process until they break down to small crumbles.
  3. Add cacao powder, salt, and pulse together.
  4. Drain the soak water out of the dates and squeeze out the excess water.
  5. Open the food process and place the dates all around the bowl.  Replace the lid and process until the crust mixture starts to stick together.  When you pinch the batter it should stick together.  If it is too dry you can add 1 Tbsp of water at a time till it sticks together.
  6. Scatter the crust batter around the bottom of the Springform pan evenly.  Then start pressing it down firmly and evenly.   Clean up the edge of the crust, as this will be seen when the pan ring is removed.  Set aside while you make the filling.

Batter / filling:

  1. Place the spinach and water in the blender and blender until the spinach has broken down.  Strain through a nut bag to remove any pulp fragments. Discard the pulp.  Pour the spinach water in the blender.
  2. After soaking the cashews, drain and rinse then add to the blender along with the agave, lemon juice, vanilla, and salt.  Process until creamy.  This can take 2-5 minutes, depending on your machine.   Once this is creamy and smooth, remove 2 cups of the filling.
  3. Mint batter:
    • Add to the 2 cups of batter, mint leaves, and coconut.  Blend until creamy.  Pour into a small bowl.  Rinse the blender container.
  4. Chocolate batter:
    • Add the remaining 2 cups of batter and combine with the cacao powder, coconut oil, and agave.  Blend until creamy.  Pour in a small bowl.


  1. Place in front of you; pie crust, both bowls of batter (green and brown), with a tablespoon measurer in each bowl.  Sit down and relax through this process.
  2. Start with 1 tablespoon of chocolate filling and place it in the center of the crust.  Don’t spread it out, just let it pour out of the measuring spoon.
  3. Next, scoop up 1 tablespoon of the mint batter and pour it into the center of the brown filling that is in the pie crust.
  4. Now, alternate 1 tablespoon at a time until all of both batters are gone.  Don’t tap the pan through the process, just let gravity do all the work.
  5. If you do not want as many rings just use a larger amount of batter for each ring ( 2 Tbsp, 1/4 cup etc.)
  6. Finally cover with plastic and place in the fridge overnight to firm or in the freezer for at least 6 hours.
  7. Remove and decorate.  This pie will keep for 3-5 days in the fridge or safely 1 month in the freezer.  Keep well covered.

Decorating Ideas:

I placed about 1/2 of a recipe of chocolate ganache in the center of the pie.  I didn’t cover the complete pie because I wanted the rings to show.   I then made a batch of hardening chocolate and with a small craft paint brush, I painted chocolate on the back side of fresh mint leaves.  If you make these,  let them harden before moving them on to the pie.

Alternate batter colors and just let gravity do the spreading

Here we go…. remember to alternate batter colors and just let gravity do the spreading.

using a stripping technique (zebra stripes)

using a stripping technique (zebra stripes)

Shew, about half way done!  You can do it!  Stick with me here!

80 rings later! Impressive

There we go!  80 rings later!  Impressive.

Some ganache in the center to create a base for chocolate painted mint leaves

Now, start to decorate.  Again, I used some ganache in the center to create a base
for my chocolate painted mint leaves.

Some ganache in the center to create a base for chocolate painted mint leaves

 Create a ring of leaves.

 Creating a ring of leaves

 Pipe a little ring of ganache over the ends of the leaves.  This will anchor them down
and also create a holding spot for the next layer of leaves.

 Pipe a little ring of ganache over the ends of the leaves

 When you make each additional ring of leaves, alternate them with the layer underneath.
Also, as you gently press the ends of the leaves into the ganache, you can put them in at
different angles so that you build volume and texture.

Gently press the ends of the leaves into the ganache, you can put them in at different angles so that you build volume and texture

 Pipe more ganache into the center, again anchoring down the last ring you created.

 Pipe more ganache into the center, again anchoring down the last ring you created

 Fill the center with leaves.

Fill the center with leaves

 I had some extra, so I created a small decoration with them at the base of the pie.

some extra, so I created a small decoration with them at the base of the pie

 Right before serving, I poked some fresh mint into the decorations.  This
small amount of green really made the colors in the rings pop.  Place the mint
on the pie right before serving.  Mint likes to wilt as it sits.

some fresh mint into the decorations


some fresh mint into the decorations


Delicious Raw Gluten-Free Psychedelic Grasshopper Cheesecake decorated with ganache & fresh mints, so yummy

107 thoughts on “Psychedelic Grasshopper Cheesecake

  1. Karen says:

    OH MY Goodness! This looks amazing! Can’t wait to try it. Thank you for such great detail in how to make it and such lovely pictures. Even I can do this. I’m not even going to wait for a special event!

    • amie-sue says:

      lol I love the enthusiasm Karen! It is a special event… you are making it for you! Time to celebrate yourself. :) Keep me posted how it goes. Many blessings. amie sue

  2. Julie says:

    A true work of art! Thanks for sharing your insightful recipes & techniques Amie :)

  3. Kate says:

    I’m stunned!
    What a master piece
    Now to find the time to make it!

  4. Robyn says:

    How can anyone do such a great website, be such a whiz in the kitchen, AND be so lovely to share this with everyone ??? Again I say…I wish you lived next door to me in Australia. Yum, yum, you do the cooking and I’ll make the coffee. You really are amazing.
    God bless,

    • amie-sue says:

      Thank you very much Robyn :) I too wish that we could share a piece of this cake… ok, I want my own slice. hehe and sip some coffee together! hehe Have a wonderful day and stay inspired. :) amie sue

  5. Ruth says:

    Outstandingly beautiful – and looks scrumptious to the bargain. You’re a rawfoods genius Amie Sue!

  6. Maureen says:

    Amie Sue….. You need to donate your brain to science!!!! This looks AMAZING! Thanks for making raw so scrumptious!

  7. Sabrina says:

    Speechless! I love that the recipe uses easily found ingredients. For some reason I am drawn to making tedious desserts and am very eager to try this out, especially with a few birthdays around the corner! This cake also reminds me of the German Baumkuchen or the Malay Kueh Lapis, although these are made using different methods.

    • amie-sue says:

      Good day Sabrina! Oh I am so excited that you will be giving this recipe a try. Please keep me posted. You know, since you are making this (possibly) for up and coming birthdays… you can individualize them by creating a ring for each year old that they are. So if 20 years old, make the cake with 20 rings. Just an idea. Many blessings and have fun! amie sue

  8. Charmaine says:

    Amy Sue, You are the MASTER!!!

    • amie-sue says:

      lol Charmaine. I appreciate your sweet words. Aaaah Master Grasshopper… lol I like the ring to it. :) Sorry just waking up this morning. hehe Blessings, amie sue

  9. frances says:

    you continually amaze me with your skills and creativity. thank you so much for sharing these fabulous recipes. I have a question. I do not use raw agave nectar and since I am not vegan I am wondering if honey or coconut nectar can be substituted in this and other recipes or if you know of something else. thank you**********

    • amie-sue says:

      Good morning Frances,

      Thank you very much. :) For this recipe, you might want to try raw coconut nectar or maple syrup in place of the raw agave. Raw honey would be my last choice due to flavor and how thick it is. As far as other recipes, this too could apply, it would just depend on the recipe and how the sweetener is used; flavor and texture. Does that make sense? Have a wonderful day! amie sue

  10. Dada says:

    Wow wow wow, this must be delicious!!! Thank you Amie Sue for sharing!

  11. Renata Fabisiak says:

    WOW It looks amazing! Presentation is wonderful and I really like how you have explained the processes and the reasoning behind them. It’s great to not only get the final product, but understand how it came about. Thankyou very much, I will definitely be trying this out… and attempting to find at least one recipe my partner will LOVE! (He’s a meat and two veg man hahah)
    Thankyou again

    • amie-sue says:

      Hello Renata, if you meat eating partner loves dessert… he will love this! Trust me on this one. hehe

      Thank you for very much for you sweet words. I am glad that you found the instructions and explanations helpful. I always do my best to simplify my recipes. I always want people to feel like they can do it too! Please keep me posted how it goes. Have fun!! Since you are making this specially for your partner… you can always modify how rings you put into the cake. So for example… if you two have been together for 8 years, do 8 rings, birthday? 30 years old, make 30 rings… and so forth. :) Have a splendid day, amie sue

  12. Sigita says:

    Amie Sue, you are so creative:) Thank you for your beautiful recipes and imagination, and PHOTOS, and LOVE that you share with us:)

    This cake looks very very VERY nice:)))))

    • amie-sue says:

      Thank you Sigita… I love sharing my passion with like-minded people. I appreciate you being here and your support. :) Have a wonderful and happy day. amie sue

  13. Brenda Burns says:

    This is one of the most impressive raw desserts I have seen. I can’t wait to make it. I have made many raw desserts, but this is really something. Thank you!

  14. Dani says:

    Ami Sue you are just simply a beast (in an awesome way!) You never disappoint with your recipes, I can’t wait to try this, looks amazing :-)

    • amie-sue says:

      LOL (rawr) A beast… I will take that compliment and run with it. hehe Your so sweet. Thank you :) Keep me posted if you give it a try. It really is a lot of fun to make and EAT! Blessings and love, amie sue

  15. Rachelle says:

    Oh Amie-Sue! This is gorgeous!!! I love this technique! Ok, I have been transitioning to raw for a few months and it has been a challenge for my son (turned 7 today :) who is possibly the pickiest eater on the planet. He loves cinnamon and I have made him some of your raw cookies and ice creams. I have refused to buy Oreos which he loves. He has asked me to make “healthy Oreo ice cream” but I’m not sure I can pull it off. If it can be done, you can! He does not like milk chocolate only “Oreo chocolate.” I would love to surprise him if you have any ideas. Thank you so much for your beautiful website and creative and delicious recipes. Going raw has been fun and tasty with your help.

    • amie-sue says:

      Good morning Rachelle… thank you so much. :)

      I would love to see what I can do to help create a recipe for your son!! It’s been years since I have eaten an Oreo cookie, but its one of those flavors that isn’t forgotten. hehe Let me see what I can do for you! Can you please send me an email to [email protected] to remind me? I hate to sound forgetful, things have just been busy and the reminders do me well. hehe Have a great day, amie sue

  16. Cynthia says:

    This looks amazing!
    I am relatively new at preparing raw food. I am a bit puzzled about the soaked and dehydrated nuts. Could you elaborate?

    • amie-sue says:

      Good morning Cynthia… Oh gosh, I am sorry. I usually ALWAYS put links on my recipes as to how to soak and dehydrate nuts, etc. It slipped by me this time. But thank you for asking, I added the links in the ingredient list. If you click on them, they will explain. If you have further questions, just let me know. amie sue

  17. Karolina says:

    Just stunning!!! It’s always very esthetique what you are doing, but this time! wow
    :) Wonderful

  18. Uli says:

    This looks beyond delicious. I have a question regarding the dehydrating of the almonds. How long would have to dehydrate them for? How do I know they are done? I have a perfect occasion to make this for some friends who think raw is not delicious. Thanks so much.

    • amie-sue says:

      Morning Uli…. This is a perfect dessert to make for non-raw-fooders. Well, perfect to make for anyone really hehe but trust me, this ought to win them over. As far as dehydrating the almonds… I tend to dry them for 16+ hours. They will get light in weight, and when you bite into them, they are very airy and crisp. You will be able to tell. If you have any kids, have them listen to them while they cool down on the counter after taking them out of the dehydrator. They have that Rice Crispy cereal, snap, crackle and pop. hehe

      Good luck! amie sue

  19. KT says:

    Totally making this for a party I am having for my vegan niece that is visiting this week! I was going to make the key lime, but I HAVE to try this and I have all the ingredients already….bonus! I will let you know the results…..thanks again for all you do!

    • amie-sue says:

      Good morning KT… PERFECT’O! I can’t wait to hear about how it goes. What a wonderful thing to make for your niece. She is blessed to have you in her life. If you have any questions, don’t hesitate to ask. Good luck and most of all. Have fun! :) amie sue

  20. igloo says:

    I’m speechless! You never cease to amaze me!

  21. Bren says:

    Simple beautiful can’t wait to make one. Have you ever tried it with raspberries or maybe pineapple to get the red or yellow look? I bet it would be equally gorgeous. Thanks Amie Sue a really beautiful creation!

    • amie-sue says:

      Morning Bren!

      Raspberries are perfect for getting color into recipes, if you want that flavor profile. I use red beet juice (small amounts that are not detected) and that works great too. Pineapple… never found it strong enough in color to really bring that “pop” out in recipes. For yellow, I use the tumeric spice. So many fun ways to play with food! Have a great day Bren and good to hear from you! amie sue

  22. Joz says:

    This is beyond just food and eating! This is OMG amazing. Thank you for sharing ‘deliciosas’ with all of us.

    • amie-sue says:

      Good morning Joz (stretches to wake up) I will admit, I didn’t want to cut into this one…I really loved the look but in the end, the flavor matched its appearance so it is a doubly “OMG” cake. hehe Have a spectacular day Joz, amie sue

  23. Sarah says:

    Wow! It looks stunning! I made this almost exact crust yesterday in preparation for a raw cherry cheese cake, now I am tempted to turn it into this instead! Hmm what to do! Thanks for recipe Amie-Sue!

  24. kate says:

    hi, all…a little something i discovered about dehydrating almonds. if you chop them (try to chop rather uniformly) or put them in the cuisinart for just a bit, then spread them out on the tray, they dry somewhat faster. I think it takes almonds longer as they are very smooth and solid,unlike walnuts and pecans, that have wrinkles, and the air can circulate into the nut better; almonds are a slow dry. See what you think about that trick. k.

  25. Robin says:

    Thank you ..when you post it makes my day always something exciting to try ..and this is a OMG !!
    Thanks from the bottom of my empty bowl..heehee and heart

    • amie-sue says:

      Ah hehe, I am so happy that my site and craziness (hehe) inspires you! Thank you for sharing that. Have a glorious day…amie sue

  26. Linda says:

    Amie Sue,

    My Gosh, where do you find the time to do these wonderful amazing creations~~super raw chef that you are! Am dying to make some of these creations you invent, but just returned from NM, and found out we have to move. I am house hunting, packing, going crazy….lol and can’t wait to move to begin experimenting with these delectable desserts you come up with. I am an artist in general, you are an artist with food. Hope this was a hit with your class, that being said, how could it not be?:)

    • amie-sue says:

      Good evening Linda,

      I understand the whole moving thing! We just closed down our house in AZ and condensed ourselves down to one house… I am currently in the process of integrating two houses into one and I am plum tuckered out! lol Will you be staying in NM? I have family there and spent a few years of my childhood in MN. Many blessings and stay rested. In time you will be creating a kitchen to let your artist creation loose in! amie sue

      • Linda says:

        Amie Sue,
        I grew up in NM, but have lived in CA since 1979 (oops giving away my age)… ha-ha I still have family in New Mexico (mother just turned 92) and I try to visit them at least twice a year, but still live in CA. Miss the absolutely wonderful sunsets there.
        Wow, integrating two houses into one. I hope it is a big house or at least has lots of storage for all the kitchen stuff~~LOL Each move I try to pare down… not so easy sometimes!
        Happy creating…..you amaze me with your energy. You can send some my way anytime! ha-ha

        • amie-sue says:

          Good evening Linda,

          So nice to hear from you. :) What part of NM? I was born there, but left early on in my life so I don’t remember it. AS far as storage… lets just say that I am creative and determined. lol Well, my energy ran out for the day and I am going to bed. Many blessings, night night. amie sue

          • Linda says:

            Hello Amie Sue,
            Have meant to drop a line back, but have been packing and house hunting. I grew up in Las Vegas (small town north of Santa Fe. Still have family there, and my brother and I own a home in Rio Rancho where my mom lives. Las Vegas is a small town, but beautiful mountains surrounding it. I miss the mountains, pine trees and being able to see the lovely night sky because it was so dark. I try to get back at least twice a year. Where does your family live? Have a lovely lovely evening.

            • amie-sue says:

              Hello Linda… Bob and I are mountain people too. We tried living near the ocean and whereas we enjoyed our time there, we knew deep inside that we would rather be in the hills. hehe As far as my family in MN, they are scattered about… kind of strung between Minneapolis and Albert Lea. Off to bed I go, it’s been a long day. Have a great weekend Linda! amie sue

  27. Chrystal says:

    WOW!! This looks great! I am not very good at ‘making’ things, but your directions are so easy to follow I am going to try it. Can’t wait! :-)

    • amie-sue says:

      You can do it Chrystal… I am sending you all my creative energy! Just be sure to have fun and enjoy the process. You will create your own masterpiece! So, please try it and send me a picture. :) [email protected]

      If you have any questions throughout the process, never hesitate to leave a comment. I do my best to answer them asap. Have a blessed evening, amie sue

  28. Mici says:

    The idea is brilliant! Thank you for translating it into healthy for us! I haven’t been so excited to make something in a long time. Changed my whole day… Ran to the store immediately. It’s in the freezer now. 4 hours and counting………

    • amie-sue says:

      Ah Mici… thank you so so much. Your comment really touched me. :) I hope that you enjoyed the process and gobbling up every crumb. hehe Keep me posted. Thank you once again. amie sue

  29. jane says:

    omg… your skills never cease to astound me… I would love to reblog your posts… are you okay with that?
    I have a casual “wellness” blog that covers everything from my acting career to fav raw foodie finds…

    • amie-sue says:

      Good evening Jane. Thank you so much for your sweet and kind words! You are more than welcome to share my recipes on your site… please just send a link to each one if you would. I will have to take a look at your site. Many many blessings to you and your career! amie sue

  30. Julie says:

    This looks so amassing its my mums birthday tomorrow think I will make this for her bday x thank you for sharing

    • amie-sue says:

      Oh your mum will love this Julie. Keep me posted how it goes and please tell her “Happy Birthday” from me. :) amie sue

  31. NANCY says:

    HI i am your person who asked for help making a raw grasshopper pie, thank you so much I can’t wait to make one this weekend. I will let you know how it goes. Thanks for all you share with all of us Nancy

  32. Michele says:

    You are truly Amazing! A work of art!!!!

  33. Robin Preboy says:

    Made this cake last night for my monthly Love Meal friends. Decided to leave painting the leaves for this morning. Oh oh, I couldn’t get the hardening chocolate to stay on the leaves. I used mint from my garden, and everything was dry, as you instructed. Did use some of the ganache to paint a few leaves and placed them around the cake. Your picture of the mint leaf centerpiece and the process was what really inspired me to make this cake, plus I love the name. Wonder what happened.

  34. Diana says:

    It is incredible… you know, Amie-Sue, In my country 400 years ago such an artist was burned as a witch on the stake :) … but now I will try… it is inspiring… Thank you, Diana

  35. Nadia says:

    What did you use to make the ganache?

  36. Elzbieta says:

    Sue, I love your blog. I m addicted to this. Question is how it works with medjool dates, pitted and Rehydrated? Rehydrate- how does it work.


    • amie-sue says:

      Good morning Elzbieta…

      My name is Amie Sue… FYI :) No biggie, just letting ya know. hehe If you read through the preparation remarks, #1 under “crust” explains how to rehydrate the dates. Basically, the process just plumps them up a bit and softens them so they blend better in recipes. If your dates are really moist to begin with, this step can often be skipped. Pitted, just means to remove the pit / seed inside of the date. Most companies sell them with the pit inside of them. I have bought them without but most often not. Does that help? amie sue

  37. Elzbieta says:

    Thank you, Amie Sue…:)

  38. LanateM says:

    This looks amazing and I cant wait to try it. Could you please share how to make perfect chocolate mint leaves. They look adorable! The chocolate sticks to leaves right away?

    • amie-sue says:

      Good afternoon LanateM,

      I used a small paint brush, the kind you find in the craft department and literally just painted the chocolate onto the mint leaves. After they say over night on the counter, I just peeled the mint leaves off. Some broke since they were to thin with chocolate but as you can see I did a lot. :) I hope this helps, amie sue

  39. Sylvie says:

    Today is my husband’s birthday and I thought that this cake would be the best fit for him. So I made this cake and I could stop myself licking the bowls. The mixes taste great! Can’t wait this tonight to taste the cake. My kids will freak out when they will see the cake. I am sure it is delicious. Thanks for this great idea and the great marble technique.

    • amie-sue says:

      Please tell your husband Happy Birthday from Bob and I, if you would. :) I hope everyone loves the cake, please keep me posted and have a wonderful celebration! amie sue

  40. Great greater Amie-Sue :) the countless – because 80! is just a LOT! – circles look divine! Finally a new idea after all the swirly cakes that are floating around on the web. They are pretty too, but this. is. amazinggg!

    Have a great day! Lisa

    • amie-sue says:

      Thank you Lisa… it was fun keeping track of those rings. Always fun to experiment. :) Thanks for the comment. Have a great day,amie sue

  41. liz says:

    Wowsers, i made this for a local raw food pot luck gathering and it was very popular – altho i have to say didn’t look as pretty as yours as i had to transport it in my warm car, then it sat out for a couple hours so went a bit soft, butttt everyone loved it and i loved making it!! such fun making the stripes, i’m tempted to reproduce it with different flavour combinations, maybe lime/choc, ginger/choc etc. Thankyou so much for sharing your creativity, it is soooooo appreciated – your presentation and generosity are fantastic!xx Liz

    • amie-sue says:

      Hello Liz..That is so wonderful! Thank you for trying the recipe and most of all for enjoying the process. :) I made another one with some different flavors and larger strips. It is in the freezer right now. :) I can imagine a crowd getting excited over the presentation of it. Again, thank you for sharing, it always means a lot to me. Have a great evening, amie sue

  42. Kalina says:

    Thank you Amie Sue for this site and for all your sooo awesome recipes! It is so generous of you to share them with all of us!!! I’m blown away by your creativity and professionalism!
    I tried this grasshopper cake and the result was breathtaking! All my guests were crazy about it! I made only one modification: I decided to use spirulina powder for the green color instead of the spinach. The color came out brighter and the preparation a bit easier.

    • amie-sue says:

      Wonderful Kalina! I like that your tried the spirulina. I would have used that too but I didn’t have any… so I used what I had. Thank you so much for sharing this with me. Blessings! amie sue

  43. Sannalee says:

    Would light or dark agave work instead of the raw agave?

    • amie-sue says:

      Hello Sannalee,

      Yes, you can use any of those. There are companies that sell raw light and dark agave.

      Dark Agave has more minerals than the light filtered version, in addition to a richer, wilder flavor.

      Light Agave is more flavor neutral, enhancing the natural flavors of the recipe.

      Raw agave does come in these different grades. I hope this helped. If not, please let me know. :) amie sue

  44. Elena says:

    Amie Sue,

    Love your blog! Use it every time to prove that raw food doesn’t lack anything. It looks amazing and tastes heavenly. Thank you so much for sharing it with us.

    I have a question on this recipe. You don’t add lecithin for this cake. Is there a reason you don’t?

    • amie-sue says:

      Hello Elena, Thank you, I appreciate all your kind words. :) To be honest, I didn’t add it because I didn’t have it. :) The cake held fine but it wouldn’t hurt at all to add 2 Tbsps worth just to give some extra stability if desired. Have a blessed day, amie sue

  45. Angela says:

    Finally got around to making this minus the ganache and leaves for my husband on valentines day. He is not a big raw food eater but loves your recipes. Had so much fun making it and it is just delicious. It has frozen really well and we are trying not to eat it all quickly.

    • amie-sue says:

      That is so wonderful Angela. High five for having the hubby enjoy it! It does freeze well and we enjoy treats like that… that way Bob can enjoy them over time too. Thank you for sharing this. Have a great evening, amie sue

  46. missy says:

    I have been a vegan for a long time, but have never attempted a cake. I’m curious, is it possible to use another fruit in place of dates, such as apples or bananas?

    • amie-sue says:

      Hello Missy,

      Yes, you can use other dried fruits in place of the dates. The dates acts like a binder so that the crust recipe holds together nicely. Just keep in mind the flavors that the dried fruit will add to the over-all recipe. Have a blessed weekend, amie sue

  47. Niki says:

    Hi I just wonder if you have any suggestions of what to use instead of cashews? Sunflower seeds? Macadamias? Also how long will this last in the freezer? I made your blackberry and vanilla cheesecake and it was in the freezer for just one week and i tasted it last night and there is a slight off flavour in there that wasn’t there last week. Its a shame because its over half the cake :-(

    • amie-sue says:

      Good morning Niki,

      You could use Young Thai coconut meat instead of cashews… macadamias might work but darn spendy so I haven’t tried them. Sunflower seeds wouldn’t work due to texture and flavor. Typically, cheesecakes last up to 3 months in the freezer if they are properly sealed against freezer-burn and odors. Sorry to hear about your Blackberry and Vanilla cheesecake. I know that is frustration.

      Have a wonderful week, amie sue

  48. C. Lara says:

    You are a genius!

    • amie-sue says:

      Hello C. Lara,

      I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)

      Awe, thank you. hehe Have a wonderful day, amie sue

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