Raw Cashew Cheesecake

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One of my favourite dishes, it’s sweet yet clean and so easy to make! Be careful not to have too many slices in one setting, the sugar content can be high with dates. All and all, a great guilt free, clean treat!

 

Base Ingredients:

1/2 Cup of shredded coconut OR slithered almonds.

2 Cups of macadamias

1/2 cup – 1 cup of dates (I try use less dates due to sugar content)

Sprinkle of sea salt

Instructions:

In a food processor, combine the macadamia nuts until it becomes a meal type consistency. Add the dates and sea salt. Ensure mixture is blended evenly.

With your cheesecake dish, sprinkle shredded coconut or slithered almonds down as your base. I’ve tried different ingredients here to assist the base not sticking to the bottom of the dishes and found these two ingredients to work best. Once the dish is evenly covered, spread over the macadamia mixture evenly.

Filling Ingredients:

1 Cup of Coconut Oil

3 Cups of Raw Cashews (with 1 tablespoon of water when processing)

1 Cup of Lemon Juice (freshly squeezed)

1.5 Tablespoons of vanilla extract (could use paste or bean)

1 Cup of Rice Malt Syrup

Process cashews first in food processor. Once cashews are to a fine consistency (this is where you may need to add a little bit of water) start adding the remaining ingredients. After all ingredients are mixed, spread over the base evenly and set in freezer.

Cheesecake can be eaten on it’s own or decorated with your favourite fruits. I created a basic sauce out of strawberries, rasberries & ice cubs. After the cheesecake has been in the freezer for 1-2 hours, pour sauce over dish and decorate. Place back in freezer overnight. Cheesecake will need to be defrost for an hour before being served.

Enjoy!! (Remember – try not go overboard with your servings) :)