Raw Superfood Swirl Cheesecake Squares

    • Difficulty
    • Easy
  • 12345 (1 votes, average: 4.00 out of 5)

These are SO incredibly delicious, no one will know that they’re packed with nutrition! The brown rice protein in the crust is optional – you can also use any protein powder of your choice. This recipe uses superfood powders from Prairie Naturals 



  • 3/4 cup Brazil nuts
  • 3/4 cup shredded coconut
  • 2 tablespoons brown rice protein powder, optional
  • 1/2 cup raisins
  • 2 teaspoons water
  • 2 cups raw cashews (or whole cashews)
  • 2/3 cup chopped rhubarb
  • 1/2 cup water
  • 1/3 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 cup + 1 tablespoon melted coconut oil
  • 1 tablespoon red superfoods*
  • 1 tablespoon moringa powder
  • 1/4 teaspoon aqua greens*


  1. Grind the nuts, coconut, and protein powder to crumbs in a food processor.
  2. Add the raisins and process until they're broken down.
  3. Add the water (use 1 1/2 teaspoons if not using the protein), and process to combine.
  4. Press into an 8x8" pan. Set aside.
  1. Blend the cashews, rhubarb, water, maple, and vanilla in a high speed blender until smooth.
  2. Add the coconut oil and blend again.
  3. Separate the filling in half in 2 bowls.Whisk the red superfoods into half, and whisk the moringa and aqua greens into the other half.
  4. Pour blobs of each filling over the crust and then swirl them together with a chopstick.
  5. Place into the freezer for 4-6 hours and then into the fridge for 12 hours. Slice.


NOTE - Substitutions: I realize that many of you are around the globe and don't have access to the red superfoods or aqua greens. Substitute 1 tablespoon beet root powder or any other red super food powder of your choice, and sub spirulina or chlorella powder for the aqua greens.
Heather PaceAbout Heather Pace

Heather became a health conscious vegan at the age of 14 after reading the book Fit For Life. She discovered new ways to enjoy her favorite foods, particularly her beloved desserts.  Heather’s curiosity was peaked when she stumbled upon a raw food restaurant at the age of 16, and by the time she was 18, she attended her first raw retreat for a month in California. Her passion for food led her to a two year culinary school program at the age of 18. Despite the fact that she wasn’t interested in most of the food being prepared, she gained valuable experience by learning the basics and all that the food industry has to offer. She went on to work in various restaurants, bakeries, and as a personal chef. Heather's serious sweet tooth led her to author four raw dessert ebooks: Just Desserts, Raw Party Parfait, Moonie Pie Recipes, and The Ultimate Raw Ice Cream Cake. She teaches raw food classes, and hosts dessert challenges on her site: www.sweetlyraw.com.

Leave a Reply