Raw cheesecakes are so easy to make, and taste even better than the real thing. They have a light, creamy taste, and can definitely please the pallet. A lot of raw chefs make some elaborate, and decorative raw cheese cakes – works of art! You’re almost afraid to eat it – cause’ raw cheesecake goes very fast!
Crust:
Ingredients:
2 cups pecans (soaked and dehydrated)
12 soft dates (pitted)
dash of sea salt
Preparation:
Process all ingredients in food processor until powder like. Press into bottom of spring form pan and set aside.
Filling:
Ingredients:
3 cups of cashes (soaked for 2-3 hours)
1/2 cups – 3/4 cups raw honey or agave nectar
1/2 cup juice of one lemon
2/3 cups slightly warmed coconut oil
1 tsp. organic non-alcoholic vanilla extract
1/4 cup purified water (more or less as needed)
Preparation:
Blend all ingredients in a high-speed blender or food processor until smooth and creamy. Pour filling into crust and freeze for at least 1-3 hours as needed to set-up. Transfer cake to separate plate, cover with fresh slices of kiwi. Cover with saran wrap and refrigerate while making the cream topping and sauce.
Cream Topping:
Ingredients:
1 cup young Thai coconut meat
3T raw cashews or macadamia nuts (soak for 8-10 hours)
5 dates (pitted) or 1T raw honey
3T raw coconut water or raw almond milk
1/2 tsp. zest of one lemon
1 tsp. organic non-alcoholic vanilla extract
Preparation:
Combine all ingredients in high-speed blender or food processor. Mix on high until very smooth and fluffy like whipped cream.
Berry Sauce:
1 cup berries (blue berries, raspberries, strawberries, or blackberries – or mix it up)
1T purified water
1/4 tsp. organic non-alcoholic vanilla extract
2-3 drops liquid stevia or 3T agave nectar or 1T raw honey (add to taste)
Preparation:
Combine ingredients in a blender and mix until super smooth and runny.
Plating the cake:
Slice cheesecake and place on plate. Top with cream, and drizzle berry sauce over it. Add mint leaves or additional slices of kiwi fruit for garnish.
Vega-Riffic Recipes 