Raw Cherry Cheesecake
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Ingredients
Base:
¾ cup pitted dates (soaked in warm water for 10 minutes and rinsed).
1 cup raw walnuts.
½ cup raw almonds.
1 teaspoon cinnamon.
Pinch of sea salt.
Filling:
2 cups raw cashews (soaked in water at least 4 hours to overnight and rinsed).
1 lemon juice.
¼ cup coconut oil.
½ cup full fat coconut milk (use the cream on top).
¼ cup honey, maple syrup or a little less
1 teaspoon vanilla extract.
Top Layer:
1 bag (16oz) frozen or fresh cherries or strawberries.
½ cup dates (soaked in warm water for 10 minutes and rinsed).
Instructions
Add walnuts, almonds, cinnamon and sea salt in processor and process into a meal.
Add soaked dates in and blend until it forms a dough like mixture.
Press the base mixture into a 9" spring form pan evenly and place it in the freezer while you are preparing the filling. I like to cut and place parchment paper at the base of my pan. It just makes it easier to remove the cake after.
Add all filling ingredients to your food processor and mix until silky smooth.
Remove the chilled base from the freezer and top it with the cashew cream cheese filling and return to the freezer to set for about 5 hours.
Put the top layer ingredients in power blender/food processor and blend until you have a mousse texture.
Remove the cheesecake from the freezer and top it with the strawberry mousse and return to the freezer.
Take it out from the freezer 10-15 minutes before serving.
If you are not going to serve the whole cake, I usually cut it in slices and keep it in the freezer that way. When I want to have a slice, I don’t have to take the whole cake out every time.
What I Eat for BigFou 2020