Raw Cheese Cake

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Raw Raspberry Cheesecake

Crust:

1 cup raw brazil nuts

1 cup raw almonds

pinch of sea salt

2 Tbls ground sesame seeds

½ cup whole dates, cut into pieces

2 Tbls pure maple syrup

unsweetened, shredded coconut (to layer the bottom of the pan)

In blender or food processor blend nuts and sea salt stopping right as it becomes a flour.  Add dates and syrup and blend until combined, be careful not to over blend.  Spread a light layer of the dried coconut in the bottom of mini cupcake liners in cupcake pan or any dish you choose. Press crust on top, use thumb to press and leave a middle for the filling if you are doing the mini cupcakes. Chill in fridge while preparing filling and topping.

Filling:

2 ½ cup raw cashews, soaked in water over night

½ cup raw Brazil nuts (or almonds), soaked in water over night

¾ cup fresh lemon juice

¾ cup raw honey

¾ cup coconut oil (warmed to a liquid)

½ tsp sea salt

½ tsp vanilla powder or 1 tsp vanilla extract

½ cup water

Blend all ingredients in blender adding water as needed until the filling becomes a smooth texture.  Add more water if the consistency is too thick for your taste.  Pour filling on top of crust and chill.

Sauce:

1 cup fresh or frozen raspberries

½ cup whole dates, cut into pieces

1 or 2 Tbls honey or pure maple syrup if needed for sweetness

Pour a spoonful of sauce to serve. Finish off with a sprinkle of shredded coconut and fresh raspberries.

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