Raw White Chocolate Cheescake

By Sara Strother

4 T melted cacao butter (it looks like white large rocks)
2 tsp pure vanilla extract
2 T melted coconut oil
Pinch sea salt
1 c soaked raw cashews
4 T brown rice syrup
Raspberry preserves

Blend until very smooth. Place a cookie mold on a plate and pour batter into mold. Place in refrigerator for 1 hour. Remove mold and slather top with raspberry preserve. Place in refrigerator until ready to serve.

  • This recipe works well with any shape, not just hearts! Top with your favorite fruit spread and adapt this decadent bites to your special occasion.



Known for her attention to detail, challenging practices and poetic integration of yoga philosophy, Sara provides students with a rich experience for growth physically and mentally. There is always an aim for movement in class; be it a pinnacle pose, working a key action, or contemplating a specific theme.  Check her out on yogavibes.com or in Chicago at yogaview.  Sara has been a committed student to yoga since 1999.  She holds teaching certifications since 2004 and continually studies under Noah Maze of YogaMaze and local Iyengar teachers.  She’s a mother, a hiker, and a plant-based dynamo in the kitchen. Visit Sara at abalancedpractice.com

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