All raw, no dairy, no bake, and ready for your company’s pleasure.

Whatever flavor you decide to make this is the basic ingredients. Once you’re familiar with it, you can add any flavor including, peach, pomegranate, cacao, or banana.

For the Crust

2 cups almonds, macadamia or pecan nuts (or a combination)1 cup soaked dates

1/2 tsp. Vanilla

pinch of salt

2 T Coconut oil (liquid form) set a cup with the solid oil into a hot water bath until it melts.

Soak the nuts in water for 2 hours, drain

Soak the dates for same amount of time and drain

Add the nuts to your food processor and pulse till they are broken up

Add the dates, vanilla, salt and coconut oil. Blend until the mixture makes a ball and sticks together when you pinch it.

Don’t over process as you don’t want to release to much of the oils in the nuts.

Press the mixture into a 9 inch spring form cheese cake pan. This pan allows the finish cake to be removed easily. If you don’t have this kind of pan, you can line the bottom of a pie dish with saran wrap and press the crust mixture into the bottom and a little up the sides. The saran wrap will help you lift the cake onto a platter for serving.

The Filling.

3 cups of cashews – soaked for 2 hours to soften them

3/4 cup lemon juice

3/4 cup raw agave

1/2 cup spring water

1 tsp vanilla

pinch of Himalayan salt

3/4 cup coconut oil (put the solid mass in a glass and set in hot water bath until it liquefies, stirring occasionally)

Place all ingredients but the coconut oil into a food processor and blend until very smooth. Sometime’s I transfer it to a blender to make it very smooth. This is where you can add other flavors of natural fruits or berries. When smooth, add the liquefied coconut oil and blend a few seconds until incorporated.

Pour the mixture into the cake pan and tap it on the counter to even it out and remove any air bubbles. Wrap tightly and put in the freezer. In the mean time;

I like to make a thin top layer and this is one of my favorites.
In your processor add
1 avacado
1/2 cup lime juice
1/4 cup raw agave
dash of vanilla
2 tbs lecithin
1/4 cup melted coconut oil
blend all together in your food processor until smooth. Taste to see if you want it sweeter or more tart. If you want it sweeter add more agave, for tart, more lime.

Take the cake from the freezer and smooth the topping on top of the cake.
Before serving top with any berry including raspberries, or blueberries.

I keep the cheesecake in the freezer until about 1/2 hour before serving. It’s best when a little hard but if left out very long it softens. you can heat a large knife under hot water to cut slices if still slightly frozen.

Another beautiful serving idea is to blend berries with agave, strain through a strainer and drizzle over the individual serving pieces.

With love, Mimi Kirk – LIVE RAW