Saturday’s Snack – Raw Vegan Raspberry Cheesecake
Ok, I stole this recipe from http://veganinthekitchen.com. Please check out their informative and amazing site for more raw and vegan recipes.
I’m normally not a fan of cheesecake myself. I think the idea of cheese in cake is pretty gross. And that goes for cream cheese as well. Yuck!
However, this cheesecake was so amazing I ate the entire thing in less than 2 days. I couldn’t help myself. It was soooooo good.
So, I figured I’d upload the recipe for those of you who may want to try to make it yourselves. I promise you, it will blow your mind!
For the Crust:
2 cups raw macadamia nuts
1/2 cup dates, pitted (medjools)
1/4 cup dried coconut
For the Cheese:
3 cups chopped cashews, soaked for at least 1 hour
3/4 cup lemon juice
3/4 cup agave nectar
3/4 cup coconut oil
1 teaspoon vanilla
1/2 teaspoon celtic sea salt (optional)
For the Raspberry Sauce:
1 bag frozen raspberries (or whatever berries you prefer)
1/2 cup dates
1. To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch spring form pan. Press crust onto the coconut. This will prevent it from sticking.
2. To make the cheese, blend the cashews, lemon, agave, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using), and 1/2 cup water. Blend until smooth and adjust to taste.?? Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.?? Place into the freezer until firm and then top with Raspberry Sauce.
3. Remove the whole cake from the pan while frozen, and place onto a serving platter. Defrost in the refrigerator.