Raw Cashew "Cheesecake""
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
1 cake
- Serves:
- 8
ingredients
-
Crust
- 118.29 ml raw almonds
- 118.29 ml soft medjool dates
- 1.23 ml salt
-
Filling
- 354.88 ml raw cashews
- 2 lemons, juice of
- 4.92 ml alcohol free vanilla extract
- 78.78 ml raw coconut oil
- 78.78 ml raw honey or 78.78 ml agave nectar
- 236.59 ml fresh raspberry
directions
- place raw cashews into bowl, fill with water and let soak 5 hours.
- chop almonds finely.
- add almonds, dates and salt to the food processor and chop until it is a workable paste (you should be able to roll it in your hands and have it stick together).
- using a 7 " spring form pan, spread the date/almond mixture onto the bottom to form the crust.
- melt honey or nectar with coconut oil, whisk to combine.
- drain cashews.
- add cashews, lemon juice, coconut oil and honey together in a blender or food processor and blend until smooth. Be patient, this takes a while.
- once smooth, pour approx 2/3 of the mixture into the cake pan
- add raspberries to the remaining mixture and blend.
- pour raspberry mixture into the pan
- place in freezer until solid.
- remove from freeze 30 min prior to serving.
- garnish with raspberries.
- optional: try this recipe with different fruits and berries. I have tried blueberries and strawberries.
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