Disclaimer: This “Cheese” cake does not actually contain any cheese. Instead a delicious blend of fresh meyer lemon, vanilla bean, cashews, honey and coconut oil create a creamy, smooth “cheese.” Ground up almonds and dates make up the crunchy and wholesome base. The topping is a simple combination of blueberries and honey. This recipe is easy… a piece of cake! I bet you won’t ever want a traditional cheesecake again, after tasting this nutritious and delectable creation.
INGREDIENTS
For the Crust
• 2 cups raw almonds soaked overnight
• 1/2 cup dates, pitted (about 7 or 8 dates; if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water)
• 1/4 cup non-sweetened coconut flakes
For the Filling
• 3 cups raw cashews soaked for three hours
• 3/4 cup fresh meyer lemon juice
• 3/4 cup raw honey (you can use regular honey if you don’t want to go 100% raw)
• 3/4 cup raw coconut oil (Artisana is my favourite brand; you do not have to warm it, just use it straight out of the jar)
• 1 tsp vanilla or 1 vanilla bean, split open and seeds scraped, pod discarded
• 1/2 tsp celtic sea salt
Visit Roost Blog for preparation instructions.
