This cheesecake is raw, gluten free and dairy free.
A friend of mine posted this delicious recipe on Facebook some time ago. A couple days ago I finally made it myself.
1 Cup macadamia nuts
1/2 Cup walnuts
1/2 Cup pitted medjool dates
1/4 Cup dry, unsweetened coconut
Mix nuts and dates in a food processor (don’t add coconut). Sprinkle the coconut onto the bottom of your cheesecake pan to stop the base from sticking. Then press the nut and date mix into the pan to form the crust.
2 Cups raw cashews (soak for 20-30 minutes)
1/2 Cup coconut oil, liquid
1/2 Cup pure maple syrup (or use agave nectar if you prefer)
2 teaspoons Vanilla
3/4 Cup raw Cacao powder
Place cashews into processor/blender with maple syrup and vanilla. Blend until creamy. Then add cacao powder and coconut oil and keep blending until creamy and smooth. You may need to scrape down the sides a few times. Spoon the filling into the base and place in freezer for about an hour.
Afterwards you can keep it in the fridge, if it lasts that long 🙂 Yummiiiiii – enjoy!!!
I soaked the nuts (except coconut) over night. And used a 1/4 cup each of agave nectar and pure canadian maple syrup (du Quebec).
© Photography Maria Steiner