Raw Cheesecake
Ingredients:
Crust:
1 cup raw Brazil nuts or raw almonds
1 cup raw walnuts
1/2 cup dried figs (or dates)
1/4 cup Golden Berries
2 tbs of freshly squeezed orange juice
Pinch Himalayan Crystal Salt
Filling:
2 cups raw cashews (soaked for 10 hours)
1 cup raw almonds or raw macadamia nuts (soaked for 2 hrs)
3 tbs raw pine nuts
2 tbs freshly squeezed lemon juice
Pinch Himalayan Crystal Salt
1/3 cup coconut water and 3 tbs chopped meat
2 tsp Ground Vanilla Powder
4 tbs Raw Agave Nectar or raw, unfiltered honey
Topping:
1 pint ripe, red strawberries (sliced fine and put into a bowl)
3 tbs freshly squeezed lemon juice
½ tbs Raw Agave Nectar or raw, unfiltered honey
Pure water
Crust:
1 cup raw Brazil nuts or raw almonds
1 cup raw walnuts
1/2 cup dried figs (or dates)
1/4 cup Golden Berries
2 tbs of freshly squeezed orange juice
Pinch Himalayan Crystal Salt
Filling:
2 cups raw cashews (soaked for 10 hours)
1 cup raw almonds or raw macadamia nuts (soaked for 2 hrs)
3 tbs raw pine nuts
2 tbs freshly squeezed lemon juice
Pinch Himalayan Crystal Salt
1/3 cup coconut water and 3 tbs chopped meat
2 tsp Ground Vanilla Powder
4 tbs Raw Agave Nectar or raw, unfiltered honey
Topping:
1 pint ripe, red strawberries (sliced fine and put into a bowl)
3 tbs freshly squeezed lemon juice
½ tbs Raw Agave Nectar or raw, unfiltered honey
Pure water
Directions:
Prep for Crust:
Begin with a round cheesecake pan (spring form pan). Put all ingredients for the crust into a food processor. Press this mixture into the spring form pan and then put it into the refrigerator to be chilled.
Prep for Filling:
Begin this step by blending/processing the raw, soaked cashews and raw almonds or raw macadamia nuts until they are creamy. Put this in a bowl and then add the freshly squeezed lemon and Himalayan Crystal Salt. Mix very well. Blend this “cream cheese” mixture with the coconut water and coconut meat, Ground Vanilla Powder, and Raw Agave Nectar or honey.
Prep for Topping:
Take the strawberries and strain them, to get the strawberry liquid from the bowl, mix that with the freshly squeezed lemon juice and Raw Agave Nectar or raw, unfiltered honey. Set aside until ready to use.
Assembly:
Take the spring form pan, pour the filling in and tap the pan down to get all the air bubbles. Layer the slices of strawberries on top and pour the lemon mixture over it. Garnish with extra lemon zest, and put in the freezer for 8 hrs.
Prep for Crust:
Begin with a round cheesecake pan (spring form pan). Put all ingredients for the crust into a food processor. Press this mixture into the spring form pan and then put it into the refrigerator to be chilled.
Prep for Filling:
Begin this step by blending/processing the raw, soaked cashews and raw almonds or raw macadamia nuts until they are creamy. Put this in a bowl and then add the freshly squeezed lemon and Himalayan Crystal Salt. Mix very well. Blend this “cream cheese” mixture with the coconut water and coconut meat, Ground Vanilla Powder, and Raw Agave Nectar or honey.
Prep for Topping:
Take the strawberries and strain them, to get the strawberry liquid from the bowl, mix that with the freshly squeezed lemon juice and Raw Agave Nectar or raw, unfiltered honey. Set aside until ready to use.
Assembly:
Take the spring form pan, pour the filling in and tap the pan down to get all the air bubbles. Layer the slices of strawberries on top and pour the lemon mixture over it. Garnish with extra lemon zest, and put in the freezer for 8 hrs.
