Raw
cheesecakes are super delicious and creamy. They truly remind me a lot of the
standard American diet cheese cakes, but better! No dairy, no eggs, and no
refined sugars - just healthy, raw ingredients. I truly enjoy creating these delectable
raw treats, and look forward to sharing them with friends and family. This
recipe combines the richness of a cheesecake, with the creamy and fluffiness of
a coconut cream pie. It’s absolutely delicious!
Crust.
Ingredients:
1 1/4 cups
soaked pecans
1 1/4 cups
soaked walnuts
2/3 cups
pitted dates
2 tsp
ground cinnamon
1/4 tsp
pink Himalayan salt
dash of
cayenne pepper
Preparation:
Blend
ingredients in food processor until texture takes on a crumb/dough like
consistency. Press into bottom of a spring form cake pan. Chill while working
on the pie filling.
Cheesecake
filling (layer 1).
Ingredients:
1 cup
purified water
1/2 cup
agave nectar
Juice of
half a large orange
1/3 cup
soaked cashews
1 cup dried
cashews
2 T soy
lecithin
1 T coconut
oil
2/3 cup
coconut butter
2 tsp
organic non-alcoholic vanilla extract
1 tsp
vanilla powder
dash pink Himalayan
salt
Preparation:
Combine all
ingredients into the food processor and mix very well till very creamy and
smooth. Pour on top of the pie crust. Continue to chill while working on the
next pie filling layer.
Coconut
Cream filling (layer 2).
Ingredients:
Coconut
flesh (meat) of three young Thai coconuts
1/4 cup or
more of agave nectar
1/4 cup or
more coconut butter
2 tsp
organic non-alcoholic vanilla extract
Preparation:
Place ingredients
in a blender and mix and puree on high until smooth and fluffy. Adjust
sweetness and thickness by adding more agave and or coconut butter. If too
much, add a little coconut water. The consistency should be very creamy and
fluffy with a flavor of coconut sweetened cream.
