Prep 20 mins
Cook 4 hrs
Found this on RawFoodHealthShow.com with Paul and Andrea Nison. Served it to a bunch of omnivores and they loved it! The vegetarians were THRILLED! I'm sharing here so I don't lose track of it. It was too good to not do again! The four hours 'cooking' time is the time in the freezer and refrigerator to set up the "cake".
- 1⁄4 cup shredded coconut, unsweetened if you can find it
- 1⁄2 cup dates, seedless (that is about 8 Medjool dates)
- 2 cups whole almonds, drained (soaked in water for a few hours or overnight)
- 3 cups raw cashews, drained (soaked in water for a few hours or overnight)
- 1⁄2 cup dates, seedless
- 3⁄4 cup lemon juice
- 3⁄4 cup raw honey
- 3⁄4 cup coconut oil
- 1 teaspoon vanilla extract
- sea salt (I used about 3/4 tsp)
- 1 -2 ounce water, if needed
- 2 cups frozen strawberries
- 1⁄4 cup raw honey
- 1 ounce water, if needed
- In a spring-form pan (9 or 10 inch), sprinkle the coconut evenly (this will help you remove the slices later.
- Process the dates and drained almonds together in food processor. Put the mixture in the spring-form pan and pat down evenly, all the way to the edges. Then set aside. This is your "crust".
- Combine the drained cashews, dates, lemon juice, honey coconut oil, vanilla and sea salt in food processor until a smooth paste. Adjust salt level if necessary. Spread this mixture out on top of your "crust." This is your filling. Set aside.
- Next in a blender or Vita Mix combine the strawberries, honey and water. Mix til smooth. Pour this mixture over the "filling". Spread evenly to the edges. Place this in the freezer for at least 2 hours to set up. After that it can go in the fridge until serving time. Cutting while the "cake" is still frosty, is a big help.
This dessert is AWESOME! I'm dipping my toes into the raw food movement, and I like to try new things. The best part is when you find something that tastes great. I changed a few things just because of what I had on hand. For the base layer, I mixed soaked raw sunflower seeds (2-hr soak) and a small amount of walnuts (unsoaked). I used dried figs (soaked in a sealed container for 2 hrs) instead of dates. I also substituted creamed coconut (2 T melted in 1/4 C of warm water) instead of coconut oil. I followed the rest of recipe as stated. I will definitely do this one again - maybe add cocoa powder for a chocolate version.
thankyou for a keeper of a recipe! it tastes like a real cheesecake - especially thanks to the yummy strawberry topping! my filling turned out very flavoursome - i added about quarter of an avocado in there to add to the smoothness, and am thinking next time i might add even more, and have less cashews to lessen calories. i think the recipe would work just as fine with less lemon juice too, as i found myself adding more honey to balance out the sourness. i made little ramekins of cheesecake which im finding are great little desserts on the fly!
This cake was incredibly GOOD! I just started my new raw diet, and this was amazingly satisfying and sweet. It tasted SO MUCH like that cake I used to love, but I have a feeling that I will be eating a LOT more cheescake now that I found a HEALTHY recipe for it. The cake froze well (only after an hour did I take it out to enjoy) and the texture was delicous. I had made only half the recipe (in case it turned out a falure) but it still came out with plenty. (But who ever complained "too much cheesecake"!?!? The strawberry sauce-when I tasted that I was completely fooled. This is the best cheesecake recipe of all the cooked, frozen, tofu, and raw ones I have had!