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RAW VEGAN CHEESECAKE <3

INGREDIENTS FOR CRUST:

 

1/2 cup nuts (walnuts, almonds, brazil nuts or pumpin seeds: I have used all and they all come out amazing!)

1/2 cup pitted Medjool dates (any type of date is fine though)

tiny pinch of Himalayan pink sea salt

(optional: small palmfull coconut flakes)

 

INGREDIENTS FOR CHEESECAKE:

 

1.5 cups cashews (soaked at least 4 hours)

Juice of 2 lemons (you could use 1, I just like lemon a lot!)

1-2 tsp vanilla extract

1/3 cup raw virgin coconut oil

1/3 cup honey or agave

1 cup berries (strawberries, blueberries or raspberries)

 

 

DIRECTIONS:

 

 1  Mix all crust ingredients in food processor until ‘dough’ forms. Push into the bottom of a spring pan. (Depending on the size, you can make the crust as thick/thin as you like- I recommend thick though!)

 

 2  Drain water from cashews. Add to food processor with the lemon juice, coconut oil, honey, and vanilla. Blend until completely smooth, scraping sides as necessary.

 

3  Pour 2/3 of the mixture over the crust, smoothing over with a spoon. Leave 1/3 of the mix in the food processor and add berries; blend until smooth. Pour over first layer.

 

4  Add cacao nibs, goji berries, or extra berries as a topping and put in freezer for 2 hours. Remove and semi thaw, or eat as is.