I’m not big on desserts, but I bit the bullet this weekend and I made one. My JBQ, who dislikes cheesecake ferociously, surprisingly liked this raw, nut-based version! Be aware, it’s extremely filling. I personally kept out 2 pieces, and froze the rest.
Ingredients (serves 8-10)
Filling:
2 cups cashews
1 cup macadamia nuts
3/4 cup lemon juice
1/3 cup raw honey
1 tsp vanilla extract
3/4 cup of coconut oil
1/2 tsp sea salt
Base:
1 1/4 cup pecans or walnuts
6 large medjool dates
1 tsp vanilla extract
1/2 cup desiccated coconut
pinch of sea salt
a little bit of vodka or other liquor (optional)
Some lemon zest
Method
1. Soak the cashews and macadamias for 4 hours, and then rinse well.
2. Add all the “base” ingredients in the food processor, and process until they all look like small crumbs.
3. Using your hands, press the mixture into an 8″ springform tin, and then refrigerate for at least 1 hour.
4. Melt coconut oil, and add it to a blender along all other “filling” ingredients. Blend until smooth and creamy.
5. Pour the filling into the tin evenly, sprinkle the lemon zest on top, and place in the freezer for an hour or more.
6. Cut into pieces, and store in fridge or freezer and use as-needed.
My Pegan Life 