raw cheesecake
ingredients : 
3/4 cup almonds, soaked (at least 6 hours)
4 large medjoul dates (pitted)
dried grated coconut
1 1/2 cup cashews, soaked (at least 3 hours)
3/8 cup fresh lemon juice
heaping 3/8 cup coconut oil (extra virgin)
1/4 cup honey
1/2 vanilla bean
1/8 tsp (celtic) seasalt
200 gram raspberries, berries or other fruit
spring form 16 cm

directions :
1. Rinse and drain almonds. Chop in a foodprocessor, together with the dates.
2. Cover the bottom of a spring form with the grated coconut (no need to grease the form!), and spread and mold the almond mixture on top of the coconut. 
3. Rinse and drain cashews. Scrape out marrow from the vanilla bean. Mix cashews, lemon juice, coconut oil, honey, marrow and salt in a blender until smooth. 
4. Divide on top of the crust, and put in the freezer for 1 1/2 to 2 hours.
5. Take it out. Puree raspberries, pour over cake, and put the cake back into the refridgerator for 1/2 to 1 hour to defrost. 
Make sure to serve cold, to preserve it's texture!

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