A few days ago, a friend of mine shared a link to the Bernie Sanders ice cream flavor Ben & Jerry’s would make if they were to sell it. According to Ben Cohen, “Bernie’s Yearning” would be “a plain mint ice cream beneath a solid layer of chocolate on top.” Strangely reminiscent of my Saint Patrick’s Day Mint Cheesecake with chocolate topping, don’t you think?
And since a year ago, I created a cheesecake for Valentine’s Day and named it after a politician (see my Blood Orange “Ralph Nader” Cheesecake here), I knew that this year, the honor of having a cheesecake named after him would go to Bernie.
Why is this cheesecake representative of Bernie Sanders? Quite simply, it’s a cheesecake that looks good AND is good for you. Do you find this hard to believe? Make it. It’s a wholesome dessert made with nourishing ingredients like raw cashews and cacao butter. It is sweetened with strawberries and good ol’ Vermont maple syrup. You look at it, and you think it’s too good to be true. But then you eat it, and wait for the belly ache, pimples, and sugar headache that never come. No, even after eating a hefty slice, you’re feeling as good as ever, maybe even better! That’s a cheesecake that lives up to its promise.
And the chocolate drizzle looks a little like his hair, don’t you think?
{Recipe} Bernie Sanders Cheesecake: White Chocolate Strawberry-Rose {Gluten Free, Paleo, Raw, Vegan}
Ingredients
For the crust
- 2 cups raw almonds
- 1/2 cup medjool dates, pitted, about 8-10
- 1/4 cup cacao powder
- 2 tablespoons cacao nibs
For the cheesecake filling
- 3 cups raw cashews
- 1 bag frozen strawberries, completely thawed (I used Trader Joe's strawberries)
- 1/2 cup filtered water
- 3/4 cup maple syrup, preferably grade B
- 1 cup melted cacao butter
- 1 tablespoon vanilla extract
- 1 tablespoon rose water
- Pinch sea salt
For the topping:
- 2/3 cup bittersweet chocolate chips
- Sprinkle of organic dried rose petals
Instructions
For the crust
- Blend all the crust ingredients in a food processor. Press into a 9 inch springform pan. You can also use a regular pan with high sides. To unmold, you'll have to dip the pan in hot water for a few second.
For the filling:
- In a high speed blender, blend the strawberries, water, maple syrup, vanilla, and rose water. Once smooth, add the cashews. Add the cacao butter last.
- Pour on top of the crust. Place the cheesecake in the freezer overnight.
For the topping
- Take the cheesecake out of the freezer, unmold it, place it on a serving plate, and let it thaw in the fridge for about 3 hours.
- Melt the chocolate chips until smooth. Pour the chocolate into a ziploc bag, snip the tip of a corner, and pipe melted chocolate all over the cheesecake. Finish with a sprinkle of rose petals.
To serve
- Run a sharp knife under very hot water. Rinse it with every cut you make for pretty slices.
