|My raw classic cheezecake|
As promised, here is the recipe for the raw classic cheezecake.
This is the same dessert that was served up at the Raw Food seminar a while back, and I am pleased to say, I think my one turned out just as well as the pro’s one.
|The pro version – raw classic cheezecake|
The base –
2 C almonds activated & dried
2/3 C coconut blosson sugar
1/4 C coconut oil
Place all ingredients into a food processor and process until well mixed but slightly chunky.
Press mixture into a springform cake tin.
4 C diced fresh pineapple
1 + 1/2 C coconut oil melted
1 C cashew nuts
2 T lemon juice
2 T agave nectar
1 T vanilla powder
Add all ingredients to a blender and process until smooth.
Pour into crust.
Refrigerate for at least 6 hours.
A couple of differences with my version-
1 – The almonds in the base were only soaked for a hour or so, and not fully activated and dried.
2 – To make the base, I used a hand blender rather than the food processor, mainly because the quantity hardly covers the blades of the processor.
The recipe came from ‘easy living food’ recipe book, available from Rawlicious