Yup, that’s right. If you’ve been following along on twitter or Facebook, now you finally know.
This ingredient list…
becomes this…
a raw, delicious cheesecake that is super easy to make and super pleasing to any cheesecake lover.
To be honest, this recipes was taken from a Blogilates video. I have been dying to try as vegan cheesecake of my own after trying them at a few restaurants, but most recipes seemed a little time consuming and daunting. Then I found this one. I switched it up a bit, played around with some of the ingredients, and voila! A tasty, creamy, mostly raw, all vegan cheesecake.
DIY Raw Vegan Cheesecake:
2 cups raw pecans
1/2 cup dates
3 cups raw cashews, soaked overnight
1/2 cup agave (or other natural liquid sweetener)
1/4 cup lemon juice (squeezed fresh)
1 tsp pure vanilla extract
3/4 cup melted coconut oil
Blend together dates and pecans until pecans are chopped and the texture is slightly sticky. You want to made sure there are still some chunks, similar to a graham cracker crust, not completely smooth. Spread into the bottom of your pie/cake/cheesecake pan. You can press it in with your hands- I actually recommend doing it this way. RInse out your blender and add in the rest of the ingredients. Blend until smooth and creamy. Pour over your crust. Pop it in the freezer, uncovered, for 3 hours. Slice and serve. You can also wait 10 or 20 minutes (especially after a few days in the freezer) to slice it so that it isn’t frozen solid.
A decadent dessert that is actually good for you and perfect for your next holiday celebration. Win-win-win.
Enjoy!
Peace and Love,
Jessi
