Raw Cashew Cheesecake
Recipe from
Vegetarian Times
This rich, dairy-free, no-bake cheesecake is flavored with agave nectar, a raw sweetener derived from the agave plant. Agave nectar is sweeter than honey with a milder, more floral taste--ideal for desserts or drinks.
Servings:
Serves 12
Ingredients
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2 cupsmacadamia nutssee savings
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1 1/2 cupscashewssee savings
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1/2 cuppitted Medjool datessee savings
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1/4 cupdried coconutsee savings
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6 tablespoonscoconut oil, melted (gently warmed)see savings
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1/4 cuplime juicesee savings
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1/4 cupraw agave nectarsee savings
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1/2sun-dried vanilla beansee savings
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3 cupsmixed berries, such as blueberries and raspberriessee savings
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Directions
1.
Place macadamia nuts in large bowl, and cover with cold water. Place cashews in separate bowl, and cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside.
2.
Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust.
3.
Place cashews, coconut oil, lime juice, agave nectar, and 6 tablespoons water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl, and puree until smooth. Pour mixture onto crust, and freeze 1 to 2 hours, or until firm. Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in fridge 1 hour, or on countertop 30 minutes; top with berries; and serve.
Nutrition information
Per serving: Calories 359, Total Fat 28.5 g, Saturated Fat 9.5 g, Sodium 7 mg, Carbohydrate 24 g, Fiber 4 g, Protein 5 g, Sugars 14 g.
Percent Daily Values are based on a 2,000 calorie diet
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