As I’ve worked on updates and revisions on my raw book, I’ve gotten excited about trying some of the recipes that I haven’t made in a while. One was my raw nut-based cheesecake, but when I went to our local co-op and saw the price of macadamias I quickly gave up that idea! It would have cost over six dollars just for the nuts for the filling, say nothing about any other of the ingredients.
In the meantime my mind began to work on what other economical way I could make this same recipe. Over the years I’ve seen raw cashews used for a number of dessert applications. So I thought I’d give it a try. The first try was a success flavor-wise, but it wasn’t as lovely as I might have liked. So that just meant I had to make it again. Which was no great heartbreak to my mom as she hung around both afternoons as I made it, eagerly awaiting a piece!
Delicious and easy (and far more affordable)- raw cashews, coconut oil, honey and lemon combine into creamy cheesecake bliss! I used raspberries in this instance, but you use any variety of fruit or berry you would like.
Gluten-free and Dairy-free Cheesecake
2/3 cup raw almonds
2/3 cup raw walnuts (or pecans)
3/4 cup pitted dates
pinch of sea salt
Process almonds in a food processor until well chopped. Add the rest of the ingredients and continue to pulse process until the mixture begins to hold together when pinched. Press into the bottom and sides of a small to standard-size pie plate.
2 cups raw cashews, soaked in water for at least four hours
1/3 cup coconut oil
1/2 cup honey (or agave)
juice of 1 lemon (about 1/4 cup)
1/4 tsp. sea salt (this may not seem to make sense, but trust me. At least use 1/8 of a tsp. if you’re skeptical about it)
1 cup raspberries (Fresh or frozen. Defrost if frozen)
Rinse and drain cashews. Combine in a blender or food processor (blender allows for a smoother texture, but requires more scraping) with the rest of the ingredients (except for the berries). Process until smooth, scraping down sides several times. Pour 2/3 of mixture into crust. Add berries to remaining 1/3. Process until smooth, then pour on top of filling. Smooth with a spatula.
Variation: Pour all of filling into pie crust and top cheesecake with fresh berries.
Posted to Allergy Free Blog Carnival at Whole New Mom