SOL’s raw macadamia nut cheesecake (no need for dehydration)

CRUST INGREDIENTS:

  • 1.5 cups sprouted and dehydrated almonds (or a combination of walnuts and almonds)
  • 1/2 cup dates soaked in filtered water for 30 mins
  • 1/4 cup dried, dessicated unsweetened coconut
  • 1 pinch sea salt

WHITE CHEESECAKE FILLING INGREDIENTS:

  • 3 cups macadamia nuts soaked for 1 hour at least
  • 3/4 cup lemon juice, zest of 1 lemon
  • 3/4 cup agave or coconut flower nectar (Carazuc)
  • 3/4 cup coconut oil
  • 1 tablespoon of coconut butter
  • 1 teaspoon vanilla extract
  • Up to a 1/4 cup of water, if necessary to facilitate blending

FRUIT TOPPING INGREDIENTS:

  • 2 cups frozen strawberries
  • 1/2 cup dates

METHOD:

  • CRUST
    • Process the almonds, salt and dates till well mixed and sticking together. Sprinkle coco
      nut onto the bottom of the pie
      dish and press almond date mixture on dish and spread thin on the base and sides. Place in the freezer
  • WHITE CHEESECAKE FILLING
    • Blend soaked macadamia nuts with all ingredients until smooth. Pour into crust inside pie dish.
    • Blend 2 cups of raspberries or strawberries together with 1 tablesp of Agave or 1 drop of stevia. Serve with cheesecake slices.