We decided to keep it low key on Valentine's Day since I was working on the Red Cross in the morning and at Whole Foods in the afternoon. My lovely fiance made some awesome matzoh ball soup from scratch which was the perfect meal for a snow storm.
I decided to make a cake I found on Food52 that I'd been dying to try since last year. It's raw, vegan, and tastes just like cheesecake, without the saturated fat from the cheese and with a ton more omega-3 fatty acids from the cashews and the almonds and a lot of great fiber from the dates. This recipe does use coconut oil, which the research is conflicted on how healthy it is since it does still contain saturated fats. It also uses agave, a low glycemic index sweetener, but still high in calories and sugar. Bottom line: not totally healthy, but healthier than usual cheesecake.
The process starts by creating cashew cream, which Whole Foods sells but tastes much better made at home. I'll do a future post on making cashew cream from scratch at home. It's fun, and definitely something kids could get involved with. Then you create a paleo-style crust by blending almonds, salt and dates together. I want to use this crust for everything from now on. It's delicious and the perfect combination of salty and sweet.
Let me know if you end up trying it and what you think!