2 c. nuts of choice, or mixture (pecans, walnuts, macadamias, etc.)
½ c. dates, pitted & chopped
Process nuts and dates in food processor to a sticky consistency. Be careful not to over process and bring out too much oil from the nuts. Press into the bottom of an 8” springform pan. Put in the frig while making the filling.
3 c. raw cashews (soaked for 1 hour)
¾ c. lime juice (or to taste)
¾ c. raw honey
¾ c. virgin coconut oil, melted
1-3 tsp. vanilla extract (to taste)
½ tsp. sea salt (optional)
Process cashews, lime juice, honey, melted coconut oil, vanilla and salt (if using) to a smooth and creamy consistency. Will need to process for up to 5-7 minutes, depending on the power of your food processor.
Pour the filling onto the crust. Remove any air bubbles by tapping the pan on the counter. Freeze until firm, several hours or overnight. Can serve partially frozen to maintain firmness.
Garnish with fruit of choice. I used frozen raspberries slightly processed with a little agave to slightly sweeten.
This is my happy 30 birthday cake I served to non raw friends.
The base flavour is intense mixed with the pinacolada ‘cheesecake’ top. There are lots of different textures. I enjoyed eating the top by itself, and the bottom by itself and then mixing the two together. YUM
my daughter’s big day finally came and i had origanally planed to the wounderful watermelon cake on this site but guess what’s out of season so i had to come up with some thing simple nut free` and not to sweet my husband and i had so much fun making this one hope you like it
this is definetly the way to go about getting cheese cake.
This is a super delicious banana cream cake I made accidentally. Tastes so good and especially great for breakfast, filling too!!