You can have your cake and eat it too. This dessert it’s so healthy that you can eat it for breakfast. This raw vegan cheesecake is light, healthy, easy to make, and perfect for a party or a holiday treat. You can make it a night before, or even few days before. Just store it in the freezer and enjoy when you are ready to party!
Base
1 cup dates
½ cup pecans
½ cup walnuts
½ cup almonds
pinch of cinnamon powder
* You can use any raw nuts or seeds of your choice; like Brazil nuts, pistachios, pumpkin seeds or hazelnuts
Filling
3 cups cashews
½ cup coconut milk
2 ripe bananas
4 TBS shredded coconut or use fresh meat from Thai young coconut
2 TBS coconut oil (melted)
1 TBS pure vanilla
3 TBS maple syrup
2 TBS organic lime juice
2 TBS lemon juice
* You can also add flavors to your cheesecake like raw cacao for chocolate cake or fruits like: blueberries, strawberries, raspberries, cranberries, mango, pineapple, etc… possibilities are endless.
Toppings
organic berries
organic pomegranate seeds
fresh herbs
Directions
Soak cashews in cold pure water for at least 4-6 hours or overnight. Soak dates in warm water for 15 minutes and then drain the water before putting in the food processor. Add nuts and process along with the dates and cinnamon. Pulse into a fine grain. Press the mixture into a springform pan. Push down firmly until it is well compacted and even. Put in the fridge to set and then make the cashew filling. Put soaked cashews in the food processor or the Vitamix along with all other ingredients listed. Blend well until the mixture is smooth and creamy. You may have to scrape down the sides if needed. When is ready and smooth pour mixture onto the cake base, spread evenly and place in the freezer for about 4-5 hours or until firm. Store the cake in the freezer and take out 30 minutes before serving. Decorate with berries, fresh herbs and flowers. Enjoy : )
