Raw Lemon Cheesecake Pie

Serving: 1 medium cheesecake
Course: Dessert/Snack
Cuisine: Vegan; Raw; Gluten-free; 
Level: Medium

Crust
4 oz Natural Brazil Nuts
3 oz Medjool Dates (soaked for 6 hours)
2 oz Desiccated Coconut
1 tbsp Coconut Oil


Filling
7 oz Natural Cashew Nuts (soaked)
2 tbsp Honey, Agave or Maple Syrup
2 tbsp Coconut Oil
1-3 tbsp Nut Milk or Water
Zest of 1 lemon
Juice of 2-3 lemons


Top
Frozen berries (optional)


Instructions

  1. Start making the crust. Add the crust ingredients to a high-speed food processor and blend until you have a smooth paste. Set aside.
  2. Make the filling. Add all ingredients to a high-speed food processor and blend until you have a smooth paste. Set aside.
  3. Get a non-stick 20 inch rounded pan and press the crust ingredients together in the bottom of the pan.
  4. Pour the filling on the top of the crust and add it to the freezer. Let it freeze for around 2-4 hours.
  5. When everything is frozen, take it out of the freezer and garnish with frozen berries.
  6. Enjoy!

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