I’m a fan of cheesecake and although the prospect of a raw version may not appear appealing, I assure you it is just as delicious. Not only is it tasty, it’s also considerably healthier than the typical cheesecake recipe and it’s also a lot easier to whip up. All you really need is a good food processor, blender, and a little time. The ingredients are also pretty easy to gather and you probably already have most in your pantry. You can also easily experiment with the flavors in this cheesecake by adding fresh fruits to the mix or switching out the dates for some homemade fruit paste made from dehydrated strawberries or bananas. Mango flavored in particular sounds amazeballs!
Any who, just a few tidbits on this recipe:
- Give you’re processor a break when whipping up the dates and coconut oil. It might take a while and you don’t want your machine to overheat. If you smell something burning STOP immediately.
- Soak the dates for an hour if need be to help the process along. It might take a bit of time to get it to a caramel consistency. Once you add the milk though, it’ll come together nicely. Don’t worry 🙂
- Add some extra agave or coconut syrup to the mix if the level of sweetness is not to your liking, but be conservative with it.
- Make sure to soak your cashews! I would say even overnight. To assure you arrive at an extra creamy consistency you can blend the cashews in a high speed blender before adding it to your date and coconut mix. You’ll need to then add the milk to the blender with the cashews, not directly to the date and coconut mixture.
- You can pour the filling into an 8″ round pie dish or spring form pan, or you can also make smaller individual cheesecakes in smaller springform pans, your choice.
O.K. so here’s what you’ll need…