Once you try a RAW cheesecake, you will never believe that they are vegan, dairy free and raw. They are the most delicious thing i have ever eaten and i know there is craze for them here in Sydney. They are not cheap to buy in health food cafe’s as lots of expensive ingredients and time goes into making them.
Determined to try and make one myself, i finally took the challenge and here we are…
Base:
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2/3 cup Pecans
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1 cup Shredded coconut
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2 x pinches Himalayan pink salt
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10 soft Medjool dates, pitted and chopped
Filling:
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4 cups raw cashews (soaked at least 4 hours, but preferably soaked overnight)
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Juice of 2 lemons
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Zest of two lemons
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3 Tbsp raw coconut nectar
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1/2 teaspoon Himalayan Pink Salt
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1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)
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2 Cups of Blueberries (fresh or frozen)
Grease a six inch spring form pan with Coconut Oil. Put Pecans, Shredded Coconut, salt and Dates into a food processor and mix until it forms together, put it into greased pan and flatten out into the base. Leave on side for 1 hour.
Put soaked Cashews into food processor with all the other ingredients, do not put Coconut Oil and Blueberries in. After mixture is creamy and blended together, slowly add the coconut oil as a liquid. Then separate the mixture, putting half on top of the pecan base and leave the other in processor, add the blueberries and mix it all up, it will go the most amazing colour… beautiful!
Then pour it all over the the white layer, smooth it over, cover it up and put in freezer to cool for at least 2 hours.
Take out to serve, leave for 30 mins to defrost and eat.. IF there is any left then put in fridge for later.
