Raw Vegan "Cheese" Cake with cashew cream

By ROBandSEAN

Ingredients

• Raw Vegan "Cheese" Cake Crust:
• 2 cups raw walnuts
• 6 Medjool dates, pitted
• 1/4 cup unsweetened shredded coconut
• 1 pinch sea salt
• Raw Vegan "Cheese" Cake Filling:
• 3 cups soaked cashews, drained (Soak in water for at least 4 hours or overnight.)
• 1/2-3/4 cups lemon juice
• 3/4 cups pure maple syrup
• 1/2 cup coconut oil, melted
• 1 teaspoon pure vanilla extract
• Fresh fruit for garnish

Details

Preparation time 260mins
Cooking time 480mins
Adapted from hungryhealthygirl.com

Preparation

Step 1

Raw Vegan "Cheese" Cake Crust:
Evenly sprinkle coconut on the bottom of an 8 or 9" pie dish.
In a food processor, blend walnuts, dates and salt until crumbly. Press the crust into an 8-9 inch pie dish.
Raw Vegan "Cheese" Cake Filling:
Blend (in a high-powered blender) all the "cheese" ingredients until smooth & creamy. Pour the cashew cream evenly over crust and place in freezer for at least 2-3 hours.
Take cheesecake out of the freezer about 30 minutes before serving. Garnish with fresh fruit and serve.
Cheesecake can be left out on the counter for a couple of days or store in the fridge for up to a week.
Notes

*prep and total time includes cashew soaking time and freezer time.