Raw Cashew Cheesecake-From Vegetarian Times Magazine |
|
 |
Prep Time: 360 Minutes Cook Time: 0 Minutes |
Ready In: 360 Minutes Servings: 8 |
|
This rich, dairy free, no bake cheesecake is flavored with agave nectar, a raw sweetener derived from the agave plant. Agave nectar is sweeter than honey with a milder, more floral taste—ideal for desserts or drinks. Ingredients:
2 cups macadamia nuts |
1 1/2 cups cashews |
1/2 cup pitted medjool dates |
1/4 cup dried coconut |
6 tablespoons coconut oil, melted (gently warmed) |
1/4 cup lime juice |
1/4 cup raw agave nectar |
1/2 sun-dried vanilla bean |
3 cups mixed berries, such as blueberries and raspberries |
Directions:
1. Place macadamia nuts in large bowl, and cover with cold water. Place cashews in separate bowl, and cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside.
2. Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust.
3. Place cashews, coconut oil, lime juice, agave nectar, and 6 Tbs. water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl, and purée until smooth. Pour mixture onto crust, and freeze 1 to 2 hours, or until firm. Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in fridge 1 hour, or on countertop 30 minutes; top with berries; and serve.
|
|