Ingredients
CRUST
1 cup raw macadamia or cashew nuts, ground finely
1/8 cup dried coconut, shredded
1/4 cup pitted, chopped dates
1/4 tsp sea salt
CREAM CHEESE
1 cup raw cashews
1/4 cup + 2 TBSP fresh lemon juice
1/4 cup + 2 TBSP honey
1/4 cup dried coconut, shredded
3 TBSP extra-virgin, cold-pressed coconut oil (optional)
3 TBSP water from soaking cashews
vanilla to taste
1/8 tsp sea salt
TOPPING
fresh fruit, beautifully sliced
honey to drizzle on top (optional)
Description Tastes just like cheese cake and you don't even have to bake it!
Instructions 1. For the cream: soak 1 cup of raw cashews for 24 hours to culture and taste more like cheese.
2. Process macadamia nuts and dates in food processor sprinkle dried coconut on bottom of 8-9 inch springform pan press crust onto coconut.
3. To make cheese: blend soaked cashews, lemon, honey, coconut, gently warmed coconut oil, vanilla, 3 tablespoons of the water from soaking the cashews, blend until smooth and adjust to taste.
4. Pour mixture onto crust, remove air bubbles by tapping the pan on a table, place in freezer till firm.
5. Before serving decorate with beautifully chopped fruit.
Note This cheese cake stays fresh frozen for a couple months. So you can double the batch and freeze the second cheese cake for emergency surprises!
CRUST
1 cup raw macadamia or cashew nuts, ground finely
1/8 cup dried coconut, shredded
1/4 cup pitted, chopped dates
1/4 tsp sea salt
CREAM CHEESE
1 cup raw cashews
1/4 cup + 2 TBSP fresh lemon juice
1/4 cup + 2 TBSP honey
1/4 cup dried coconut, shredded
3 TBSP extra-virgin, cold-pressed coconut oil (optional)
3 TBSP water from soaking cashews
vanilla to taste
1/8 tsp sea salt
TOPPING
fresh fruit, beautifully sliced
honey to drizzle on top (optional)
Description Tastes just like cheese cake and you don't even have to bake it!
Instructions 1. For the cream: soak 1 cup of raw cashews for 24 hours to culture and taste more like cheese.
2. Process macadamia nuts and dates in food processor sprinkle dried coconut on bottom of 8-9 inch springform pan press crust onto coconut.
3. To make cheese: blend soaked cashews, lemon, honey, coconut, gently warmed coconut oil, vanilla, 3 tablespoons of the water from soaking the cashews, blend until smooth and adjust to taste.
4. Pour mixture onto crust, remove air bubbles by tapping the pan on a table, place in freezer till firm.
5. Before serving decorate with beautifully chopped fruit.
Note This cheese cake stays fresh frozen for a couple months. So you can double the batch and freeze the second cheese cake for emergency surprises!
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