This is one of my favorite desserts! Before I became high raw, my mom would make my brother and I a cheese cake for every birthday. I didn't have to let go of the tradition of birthday cheesecake! This is a crowd pleaser and has proven the test of my non raw friends taste buds. It's a little pricey to make but worth it especially for special occasions.
3/4 C. walnuts
3/4 C. macadamia Nuts
1/2 C. dates
1/4 C. dried unsweetened coconut flakes
1 pinch sea sale
Process nuts and dates and salt well. Sprinkle coconut on bottom of pan (I use a square pirex or a circle cheesecake pan 8x8 is perfect) this helps keep cheesecake from sticking. Press crust mixture into pan.
2 C. cashews
1/2 C. lemon juice
1/2 C. coconut oil
1/2 C. agave or honey
1 T. vanilla extract
up to 3 T. water to thin if necessary
Blend all ingredients in a high speed blender until creamy (except water, only use if needed). Pour filling into pie crust and freeze about an hour to let the cake firm up.
(I think this topping is best freshly made, so I make it right before serving. If this isn't possible you can alternatively top cheesecake and place back in freezer until ready to serve.)
2 C. frozen organic strawberries (one of the dirty dozen- high priority to buy organic)
1/2 C. dates
Place ingredients in high speed blender. Blend well (if you have a tamper like the one that comes with a vita mix, you will want to use it to assist in the blending).
Recipe inspired by therawtarian.com