Love at first bite: Cheesecake edition

Raw Vegan (and Paleo for all you Paleo peeps) CHEESECAKE!!! This one’s lemon w/ blueberries, Dav devoured the Raw Amaretto Cheesecake w/ strawberries before I could ┬ásnap a pic – I know you want the recipe, so we’ll skip the blah and get right down to business:

For the crust:
1 cup almonds
1/4 cup shredded coconut
1 cup medjool dates, pitted

1) place crust ingredients in food processor, and pulse into a fine consistency, it will get sticky!
2) plop it out in your lightly coconut oiled cheesecake mold, and press it into place. done.

for the filling:
2 cups cashews, soaked (overnight if you can, but shoot for 8 hours, this way it breaks down the enzymes and makes it easier to digest, having gas is not sexy! You can also make with macadamia nuts, or pine nuts if money is no object for you, because $$$$$.)
2 TB coconut oil
2 TB maple syrup
1/2 cup fresh lemon juice OR amaretto if you’re looking to take it up a boozy notch (and who isn’t?!)
1 tsp sunflower lecithin (this stuff makes it stiffen up, so you get a proper, non gooey melt cheesecake formation, and I like sunflower over soy bc, you know, endocrine disruptor, and I plan on having more babies…)

3) place all filling ingredients in a blender, and blend it smooth! don’t worry if it warms up, it’s going in the fridge to chill anyways, just get it smooth smooth smooth!
4) when it’s all smooth, pour into the mold, on top of the crust, and let it chill in the fridge for an hour or two, or quickly set in the freezer in 30 minutes.

garnish with lemon zest, and serve with blueberries, would be delish with any berries, really.

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