Raw Cheesecake {Dairy & Gluten Free}
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Raw Cheesecake {Dairy & Gluten Free}Author: Honey, Ghee, & Me A raw cheesecake made from nuts, coconut oil, vanilla bean, and fresh lemon juice! (Nuts need soaking overnight, so plan ahead!!)
Ingredients
  • for the crust...
  • 2 cups almonds (whole, raw), soaked overnight
  • 7 dates, whole with pits
  • ¼ cup raw coconut flakes (not sweetened)
  • for the filling...
  • 3 cups cashews (raw, halved or whole), soaked overnight
  • ¼ cup fresh lemon juice (3 large lemons)
  • ¼ cup honey, raw preferably
  • ¼ cup raw coconut oil
  • 1 vanilla bean (about 6-7 inches in length)
  • for the topping...
  • ¼ cup honey
  • 1 tsp cacao powder
  • ¾ cup frozen cherries
  • ¾ cup frozen raspberries
  • .*if you live near a grocery store with a good bulk section,
  • you can buy many of these ingredients in small amounts to help with the cost...
Instructions
  1. The day before you make the cheesecake, soak the almonds and cashews in water overnight (in separate bowls)
  2. The following morning, they'll be ready to go!
  3. To make the crust... remove pits from dates
  4. Place the soaked almonds, dates, and coconut in a food processor and blend until smooth
  5. Empty the "dough" onto a nonstick springform pan... press it down to make a smooth firm crust
  6. For the filling... remove the vanilla from the bean pod by slicing it open lengthwise, making sure not to cut all the way through the bean- you just want access to the paste in the center. Using the flat side of a knife, scrape the vanilla out (you should get about 1 tsp)
  7. Place the soaked cashews, lemon juice, coconut oil, honey, and vanilla in the food processor
  8. Blend until smooth and creamy
  9. Pour the filling over the almond crust
  10. Place the cheesecake in the freezer, uncovered, for about 5-6 hours
  11. About 15 minutes prior to eating, make the topping... stir the cacao powder and honey together until clumps are smoothed out
  12. Top the cheesecake with the frozen berries and cherries
  13. Drizzle the cacao sauce over the berries and cheesecake
  14. Remove the cake from the pan and allow it to soften for about 10-15 minutes
  15. Cut, serve, and enjoy!
  16. (Keeps well in the freezer for up to a few days)
Recipe by Honey Ghee and Me at https://www.honeygheeandme.com/2013/05/raw-cheesecake-dairy-gluten-free-html/