Raw Cashew Cheesecake
By
Robyn Millerd
(Published: )
| Prep Time |
Cooking Time |
Servings |
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4 people |
Ingredients:
- 2 cups cashews
- juice of 2 lemons and 2 tsp zest
- 1/4 cup coconut shredded
- 1 1/2 tsp vanilla
- 1/2 tsp salt
- 1 cup almonds
- 1 cup dates
- 3 tbsp coconut oil
- 1 tsp cinnamon
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Directions:
The Base:
In a blendtec or food processor, add the almonds, dates, coconut oil, shredded coconut cinnamon, 1 tsp vanilla, and salt. Process till completely mixed together. If you have having trouble with the consistency being too chunky, add as much coconut oil as you like! Push the almond base down in a 9 inch by 4 inch baking dish. Set aside in the fridge while you make the other half! You can play around with how deep you want your dessert to be, the beauty of raw baking is you don't have to worry about anything burning!
The "cheesecake" topping:
Also in your blendtec or food processor, add the cashews, lemon juice and zest, 1/2 tsp vanilla, and 1/4 tsp. salt.
Spread this on top of the almond base. I like to decorate with a sprinkle of zest or cinnamon!
If cashews aren't your thing, or you'd like to use other nuts or seeds, by all means go for it!! I created this recipe one day just because I had these ingredients on hand, and to my surprise, cashew and lemons are really the best combination.
This dessert if lemony and delicious! It's also awesome for breakfast! Really gives you sustained energy throughout the day.
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