Raw Strawberry Cheesecake

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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
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