Raw Cheesecake

robinskey.com

Ingredients

For the crust

·         1 cup Almonds – soaked

·         1 cup Walnuts – soaked

·         ½ cup Dates

·         Dash Cinnamon

·         Dash Salt

For the cheesecake base

·         3 cup Cashews – soaked and drained

·         ¼ cup Lemon juice

·         ¾ cup Agave

·         ¾ cup Coconut oil

·         1 tsp Vanilla

·         ½ tsp Salt

For the strawberry sauce

·         1 cup Raspberries – fresh or dethawed if from frozen

·         ¼ cup Agave

·         ½ tsp Psyllium

·         1 tsp Lemon juice

Soak the nuts for at least one hour and up to 4 hours, before processing. If you want to make the cheesecake later than that, drain the cashews and set the drained cashews in a bowl in the fridge. They can stay in the fridge up to 24 hours before being used.

Instructions

1.       Pulse chop almonds and dates together a few times in a food processor first until they are chopped up a bit.

2.       Add the walnuts and a dash of cinnamon and salt and process until you just see very small pieces of the nuts and dates.

3.       Transfer to a pie plate that has been oiled lightly; I prefer coconut oil for this, and press in gently until it is even and smooth.

4.       Process all cheesecake base ingredients together until smooth and creamy.

5.       Pour into spring form pan and smooth top until even.

6.       Refrigerate to set for at least an hour before serving, several hours is best.

7.       Blend the sauce ingredients together in a blender until smooth.

8.       Transfer to another container and refrigerate for an hour to let set.

The cheesecake will keep for a week refrigerated. Store as air-tight as possible. The strawberry sauce will also keep for a week in the fridge.