Raw Dairy Free Cheesecake
- Number of Servings: 12
Ingredients
1/4 cup coconut2 cups raw macadamia nuts1/2 cup dates3/4 cup honey3/4 cup lemon juice1 tsp vanilla1/2 tsp salt 1/2 cup water3/4 cup coconut oil3 cups raw cashews1/2 cup dates1 cup frozen raspberries1/2 cup coconut milk unsweetened
Place RAW cashews in enough unsweetened coconut milk to cover and let sit for 1 hour. Meanwhile, in ninja put coconut and grate up as much as possible. Then sprinkle in 8" springform pan. Now in ninja blend macadamia nuts and 1/2 cup of dates. Push down in springform pan on coconut to form crust. Coconut keeps crust from sticking. Measure out water, honey, coconut oil, extract, salt, and lemon juice and put in ninja. When cashews have soaked for the hour strain (saving coconut milk) and place cashews in ninja as well. Blend until smooth and then poor over crust. Freeze until firm. Loosen sides of cake from sides of pan with knife when firm, while frozen, remove side of pan and then place in fridge. Before serving put frozen raspberries, coconut milk, and 1/2 cup dates in ninja and blend til smooth. Serve over slices of cheesecake.
Serving Size: 12 slices of pie
Number of Servings: 12
Recipe submitted by SparkPeople user MOMS3BOYS+1.
Serving Size: 12 slices of pie
Number of Servings: 12
Recipe submitted by SparkPeople user MOMS3BOYS+1.
Nutritional Info Amount Per Serving
- Calories: 598.5
- Total Fat: 47.3 g
- Cholesterol: 0.0 mg
- Sodium: 110.6 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 5.1 g
- Protein: 7.7 g
Member Reviews