Recipe of the week is a share courtesy of Young and Raw website http://www.youngandraw.com/raw-dairy-free-raspberry-cheesecake/
Raw Dairy Free Raspberry Cheesecake
“In my opinion if I had to list the top five 5 foods that are not so good for you, Cheesecake would be on that list. Traditional cheesecake is loaded with milk, sugar, fat, and saturated fat. Not only that, but it’s pretty darn tasty and it’s tempting to eat way too much.” (Young and Raw website)
“But what about if you could actually make a healthy and RAW version of that much desired treat? You most certainly can and it’s easier then you may have imagined!” (Young and Raw website)
Crust Ingredients:
- 2 cups raw macadamia nuts
- 1/2 cup dates, pitted
- 1/4 cup dried coconut
Filling Ingredients:
- 3 cups chopped cashews, soaked for at least 1 hour
- 3/4 cup lemon juice (or lime juice)
- 3/4 cup honey
- 3/4 cup coconut oil
- 1 teaspoon vanilla
- 1/2 teaspoon celtic sea salt
- 1/2 cup water
Raspberry Sauce:
- 1 bag frozen raspberries
- 1/2 cup dates
Directions:
1. Process the macadamia nuts and dates in the food processor or Vitamix until smooth.
2. Sprinkle dried coconut onto the bottom of an 8 or 9 inch spring form pan
3. Press crust onto the coconut. This will prevent it from sticking.
4. To make the filling, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt, and 1/2 cup water. Blend until smooth and adjust to taste.
5. Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.
6. 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.
7. To make the raspberry sauce, process raspberries and dates in a food processor or blender until well blended.
If anyone has tried this recipe, please let us know! Curious to know if it is as yummy as the picture!