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Raw, Vegan, Paleo, Gluten-Free, Sugar-Free, Dairy-Free, Lemon Cheesecake

 

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If you are looking for a recipe that will satisfy the particularities and complexities of all of your friends diets and cleanses, look no further. This is our fall-back option for a crowd that is part paleo, part vegan, part raw, and part cashews-only cleanse.  There are so few desserts that everybody can eat, but when one of the Drishti girls made this for a birthday, nobody was left out.  Try it out and let us know how you like it! (recipe adapted from The Coconut Mama) (make sure your vegans don’t mind honey)

 

Ingredients

Lemon Cheese:

3 ½ c cashews

8 TB virgin coconut oil

¾ c. raw honey

zest of 2 lemons

1 tsp vanilla extract

½ tsp salt

 

Crust:

1 c. almonds

1 c. coconut-rolled dates (or regular dates and a couple of TBs of dry, unsweetened coconut)

Coconut oil for the pan

 

Directions

Put cashews in a bowl, covered with several inches of cool water.  Let soak overnight.  (if you don’t have time, soak for an hour or two)

 

Put almonds and coconut rolled dates (or dates and dry coconut) and blend in a food processor until it begins to all clump together.  Oil a pie pan with coconut oil and put your crust mixture in the pan.  Pat it down so that it is tightly packed and evenly distributed.

 

Drain cashews and put in food processor with remaining lemon cheese ingredients.  Blend for as long as it takes to get a smooth creamy cheesecake texture.

 

Spoon “cheese” mixture into the pan and smooth the top.  If you have time, refrigerate the pie for an hour or two before serving.

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