Raw Vegan Cheesecake

By Sarah-Lyn

Don’t be turned off by the idea of raw vegan cheesecake. It’s great. It’s healthy. It’s easy! Perfect to make for a guest who is allergic to dairy and/or wheat!

Ingredients

• •FOR FILLING:
• •FOR CRUST
• •1/4 cups Unsweeted Coconut Flakes
• •2 cups Pecans, Chopped
• •4-6 Dates, Pitted And Soaked With Cashews
• •3 cups Raw Cashews (soaked For An Hour, Then Drained)
• •3/4 cups Fresh Lemon Juice
• •3/4 cups Agave Nectar (Honey Can Be Used As A Substitute)
• •3/4 cups Coconut Oil (melted, submerge Container In Hot Water)
• •1/4 teaspoons Pure Vanilla Extract
• •2 cups Fresh Strawberries, Chopped

Details

Servings 8
Adapted from thepioneerwoman.com

Preparation

Step 1

Sprinkle coconut flakes on the bottom of an 8″ dish.

In a food processor blend pecans and dates until crumbly and sticky, to form a crust. Gently press the crust into the pan.

Next, blend (in a high powered blender) all the “cheese” ingredients: Cashews, lemon juice, agave nectar, coconut oil, and vanilla, until smooth & creamy. Pour “cheese” evenly over crust and place in freezer for at least 2-3 hours.

Next, prepare topping by blending a bag of frozen fruit until spreadable or chopping fresh fruit. Add a little agave to sweeten if you want.

Defrost cheesecake in refrigerator an hour before serving. Garnish with topping and serve.