The first of many Raw Cheesecakes I want to create! I planned this out way differently then how it turned out, but I am really happy with the results.
*Raw cheesecakes will be part of my catering business that I hope to have up and running very soon.
Ingredients
Crust
1+1/2 cups Shredded Coconut
2 cups Walnuts
7-8 Medool Dates
1/4 tsp Himalayan Pink Salt
2 tsp Vanilla Bean Extract
(optional) 2 tsp Coconut Oil
Filling
3-4 cups Cashews
1/2 cup Maple Syrup or Agave Nectar
1+1/2-2 cups Cashew Milk or Almond Milk
1 small Lemon Juiced
1/4 tsp Himalayan Pink Salt
7 Medool Dates
2 tsp Vanilla Bean Extract
3/4 cup Coconut Oil
6 Kiwis (blended to pulp without skin)
3 large ripe Mangoes (peeled and deseeded and blended to pulp)
1 handful of ripe Strawberries (blended to pulp)
Instructions
1. Make the crust first, In a food processor add the dates, walnuts, coconut, Vanilla and salt process till it starts to ball up or when you pinch a small amount it stays together (the oil can help here or add more dates)
2. In a large spring form pan, Tip the mixture in to it and spread evenly over entire base of pan pressing down to make sure it's firmly packed and pop in to the freezer to chill.
3. If you have a good processor otherwise using a blender, add the cashews, dates, maple syrup, salt, lemon juice, vanilla and oil and mix, if the ingredients are still too dry add some of the milk a bit at a time (it should be a thick pancake batter constancy)
4. Once all the mixture is done, separate the mixture in to 3 bowls as evenly as you like I only used a small amount of mixture for the strawberry top. Then add the kiwi to one bowl, the mango to another bowl and the strawberry to the final bowl and mix well to incorporate.
5. Grab the crust from the freezer and add one layer and put back into the freezer for 30mins or so just to firm up slightly and do the same for each layer. Set overnight or at least 4hrs and can store in the fridge or freezer, Will hold it's shape in fridge. Enjoy! =)
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