JUST LIKE CHEESECAKE
By Emily Lee Angell ~ Recipe from the COMPLETE BOOK OF RAW FOODS by Baird and Rodwell (editors) created by Victoria Boutenko
Makes 24 slivers
Ingredients:
For the crust
2 cups of raw macadamia nuts
½ cup dates, pitted
¼ cup dried coconut
For the cheese:
3 cups chopped cashews, soaked for at least 1 hour
¾ cup lemon juice
(you can also use other citrus fruits. I used 2 blood red oranges squeezed)
¾ cup honey (or agave
¾ cup coconut oil
1 tsp vanilla
½ tsp. sea salt (optional)
½ cup of water (optional depending on desired consistency)
For Raspberry Sauce:
1 bag frozen raspberries
½ cup dates
Directions:
To make the crust, process the macadamia nuts and dates in the food processor.
Sprinkle dried coconut on to the bottom of an 8 or 9 inch springform pan. Press crust on to the coconut. This will prevent it from sticking.
To make the cheese, blend the cashews, lemon, honey, gently warmed coconut oil, vanilla, sea salt (if using) and ½ cup of water (you can omit this if you would like a thicker cheese like cake). Blend until smooth and adjust to taste.
Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.
Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator.
To make the raspberry sauce, process raspberries and dates in a food processor until well blended. Do not us a blender for this or the raspberry seeds will become like sand.
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