As much as I refrain from sweet-sounding desserts of ANY kind, this cheesecake alteration that stems primarily from nuts, is absolutely mouth-watering. It’s not as rich and sugary as your average cheesecake (duh, because there’s no ACTUAL sugar in it) and because it wasn’t as heavy and fattening as most kinds, I really loved it! Don’t get me wrong, it’s not a wallet-friendly creation by any means. Raw macadamia nuts alone will run you close to $10, and I estimate that the whole thing costs about $30 to make. An incredible dish like this is worth the splurge, so test it out! (And I need to give credit to The Rawtarian for the recipe idea)
CRUST
1 1/2 cup raw organic macadamia nuts
1/2 cup pitted dates
1 tbsp raw honey
1/4 tsp sea salt
1/4 cup shredded unsweetened coconut
FILLING
3 cups raw organic cashews (soaked at LEAST 2 hours- it makes for lighter filling)
1/2 lemon juice (about 4 juiced lemons)
3/4 cup raw honey
3/4 cup organic coconut oil
1 tbsp pure vanilla
1/4 cup water
TOPPING
1/2 cup fresh strawberries, chopped
4 pitted dates, chopped
1 tbsp water
- Put macadamia nuts, honey, dates and salt in the food processor until chunky
- In an 8 X 8 baking or glass pan, spread shredded coconut on bottom
- Even distribute “crust” on top of coconut layer
- Next, add all “filling” ingredients into blender, and blend until light and creamy (this can take some time, so stirring around the mixture in between pulsing is recommended)
- Evenly pour the mix over the “crust” and place in the freezer for one hour
- Then, put strawberries, dates and water into blender and blend until thick
- After an hour, remove cheesecake from freezer and pour strawberry mix over it
- Freeze for at least another hour until strawberry topping has hardened
- MUST BE THAWED FOR AT LEAST ONE HOUR BEFORE EATING, but can be stored in the refrigerator after that
The Vegan Pact 