This is the first raw dessert I've ever made (or tasted) and was a bit apprehensive at first. But after making and tasting the crust, I couldn't wait to finish it all up! I'll include some notes on changes I plan to make next time! The recipe seems very adjustable, so have fun and personalize it. The Just Like Cheesecake recipe mentioned in Sweet Addiction has a great basic recipe. Enjoy!!!
Here it is:
This is my rendition. Wasn't difficult AT ALL!!! Actual work time was about 30 minutes (mostly because I kept tasting and adjusting along the way):
12 standard cupcake size cheesecakes:
First, start soaking your cashew nuts (at least 1 hour) and line cupcake pans with cupcake holders.
Crust1/4 cup almonds
1/4 cup pecans
1/2 cup shredded coconut
1 heaping Tbsp cocoa
2 Tbsp cocoa nibs
2 Tbsp agave nectar
1 tsp vanilla
3 dates, lightly soaked, drained, pitted
Pinch of salt
Use your food processor to blend the first 4 ingredients (dry). Once you have a desired consistency (longer for a more fine crust), add the remainder of the ingredients. Blend until crumbly but not too (to avoid making a paste).
Divide into 12 cupcake holders, press down. My husband LOVES bananas, so I put a layer of bananas ontop of the crust, under the filling.
Filling
1/2 cup cashews (soaked at least 1 hour)
1/2 cup lemon*
1/2 cup coconut oil
1/4 cup honey (or agave nectar!) You can add more to your taste.
1 tsp vanilla
1/4 cup cocoa powder
Blend it all! Pour over crusts, freeze or refrigerate until hardened.
Next time, I want to try a lemon cheesecake with a berry topping. I will leave out the cocoa in the filling which already has a lemony tang to it that I really like. If you want to make chocolate "cheesecaek," I'd suggest you cut the lemon juice in half and add if it needs more. It was pretty strong. I will also soak some dates prior to making the filling, blend it smooth and use it in the filling, and supplement with agave/honey only if it needs more sweetness!
