Servings:
10+In this raw food cheesecake, dried coconut is used as the bottom layer (to replace the crumbled graham crackers), macadamia nuts are used for the bulk of the "crust" layer, and cashews make up most of the "cheese" portion.
Ingredients:
Bottom Layer Ingredients:
1/4 cup of dried coconut
Crust Ingredients:
1 1/2 cups of raw macadamia nuts
1/2 cup of dates
1 pinch of sea salt (optional)
Raw Cashew Cheesecake Filling Ingredients:
3 cups of cashews
3/4 cup of lemon juice
3/4 cup of raw honey (or other raw sweetener)
3/4 cup of coconut oil
1 tablespoon of vanilla
Sauce Ingredients:
2 cups frozen mixed berries (or any frozen fruit)
1/2 cup of dates
Preparation:
Directions:
- Sprinkle coconut on the bottom of cheesecake pan (or any glass 'baking' dish).
- Blend crust ingredients (you'll see when it starts to get 'crusty') in food processor and spread on top of coconut layer.
- Blend filling ingredients in food processor and then spread on top of crust layer.
- Cool in fridge or freezer to firm up a bit. It took about 45 minutes in the freezer when I prepared it.
- Blend sauce ingredients in food processor and then spread on top of cheesecake layer.
Tags:
- cashews [3]
- dairy-free [4]
- macadamia nuts [5]
- raw cheesecake [6]
- Food Processor [7]
