Today I made another recipe from the new cookbook I picked up (Ripe From Around Here by jae steele). It is an amazing raw 'cheese'cake!
Here is the recipe for Raw 'Cheese'cake (see picture to left):
Crust: 1 cup raw walnuts, 1 cup raw almonds, 1/4 tsp sea salt, 1/4 cup (packed) pitted and chopped dates (I used medjool dates which are very yummy)
Place nuts and sea salt in blender or food processor and blend until crumb like. Add dates and blend until mixture is fairly smooth and will hold together when pinched. Place mixture into a lightly canola oiled 7 X 11 pan and press until flat.
Middle layer: 2 cups raw cashews, soaked for 4 hours +, 1/4 cup unrefined liquid sweetener (agave syrup/brown rice syrup/pure maple syrup - I used brown rice syrup), 2 tbsp water, 2 tbsp lemon juice, freshly squeezed, 1 tsp vanilla extract, 1/2 cup coconut oil/canola oil (I used canola oil)
Drain and rinse cashews, place in blender or food processor and blend into small pieces. Add liquid sweetener, water, lemon juice, and vanilla extract and blend until smooth. Scrape down mixture from sides of blender/food processor, add oil and blend until smooth. Pour over crust, distribute evenly, and place in freezer for 30 minutes to allow mixture to firm up.
Top layer: 2 cups raspberries (I used a mixture of both raspberries and blueberries), 2 - 3 tbsp unrefined liquid sweetener (agave syrup/brown rice syrup/pure maple syrup - I used brown rice syrup)
Place both ingredients in blender or food processor and blend until smooth. Pour on top of middle layer and allow to chill in fridge for at least 4 hours.
Even though it took the cake awhile to set, the recipe was quick and easy to make. This made a very light and delicious 'cheese'cake!