Raw Cashew Cheesecake

By GuidingVegan

Ingredients

• Filling:
• Crust
• 1/2 cup raw walnuts
• 1/2 cup soft Medjool dates
• 1/4 tsp. sea salt
• 1 1/2 cups raw cashews, soaked for at least 5 hours, overnight is best
• juice of 2 lemons
• the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)--I used both, actually
• 1/3 cup raw coconut oil, melted
• 1/3 cup raw honey (solid or liquid.) Vegans can use agave
• Fruit topping of your choice

Details

Servings 1
Adapted from nourishtheroots.com

Preparation

Step 1

Directions:

1. Place nuts and dates in a food processor with sea salt and pulse to
chop until they are to your desired fineness (process a finer crust
longer than a chunky one). Test the crust by spooning out a small amount
of mixture and rolling it in your hands. If the ingredients hold
together, your crust is perfect. Scoop out crust mixture in a 7”
spring-form pan (if you don’t have a spring-form pan, use a pie plate
lined with saran wrap), and press firmly, making sure that the edges are
well packed and that the base is relatively even throughout. Rinse food
processor well. *Note from Renee-I only had a 9 1/2 inch spring-form pan, So I increased the recipe by half.

2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.

3. In the most powerful food processor / blender you own (you decide
which one has the most torque) place all filling ingredients (except the fruit topping of your choice) and blend on high until very smooth (this make take a
couple minutes so be patient). If you have a Vita-Mix, absolutely use
it.


4. Pour the
mixture out onto the crust and smooth with a spatula. Place in freezer until solid. (I didn't actually wait for it to be solid). Top with berries.

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