RAW CHEESECAKES

BL = Blend (normal blender) - Codes: c= cup - DH = dehydrate - FP = Food processor - FR = freeze * H-salt = Himalayan salt - HSBL = High speed blending (extra horsepowered blenders those can pulverise an iphone). - T = table spoon - t = teaspoon * > = how to make * water = spring water or filtered and /or vortexed. - refr = Refrigerate - Soaked = Place nuts or seeds in a bowl and cover them with filtered / vortexed water. Soak for at least 1 hour then rinse so the enzyme inhibitor is removed > 2nd soak which is waking up the power of the seed > 2h or more - overnight > rinse well. Dry = Dehydrated nut and seeds after being soaked them or use straight were the recipe calls for such. - Sweet = raw honey, maple syrup, sukrin, xilitol or stevia. - Dates = pitted/deseeded medjoul dates

 

Raw Lemon cheesecake. Crust: 4 c shredded coconut + 1 ¾ c cashew flour + 1 T coconut oil + 4 T date paste or honey > FP starting with the dry ingredients, then adding the ‘wet’ ones. Chill crust in freezer for at least 15min or until ready to fill. Filling: 4c cashews + 3/4c lemon juice + 1c sweet + 1c coconut oil, melted + 1/ 2c water, if required + 1 t vanilla powder + ¼ c lemon zest. > BL or HSBL. Start with cashews, sweet and the water-based liquids. When the cashews resemble a smooth thick cream add coconut oil.

Berry macadamia cheesecake > Crust: 2 c macadamia nuts + 1 1/2 c cashews + 1 c pitted Medjool dates + 1/4 c dried coconut. > FP. Filling: 6 T. melted coconut oil + 1/4 c lime juice + ¼ c raw agave nectar + 1t vanilla + 3 c mixed berries, such as blueberries and raspberries + sweetener to taste. BL or HSBL. Garnish: with fruits kept aside.

Rich cherry cheesecake. Crust: 1 c raw walnuts (dry) + 1 c raw pecans (dry) + ¼ - ½ c sliced raw almonds (dry) + 8 dates + drizzle of sweetener + ½ t H-salt. > FP. Press into a form, see BP, Filling: 1 1/2 c soaked cashews (soaked at least 4-6 hours or more) + ½ c soaked pine nuts (soaked at least 4-6 hours or more) + 2 ½ c coconut flesh (from 2 young Thai coconuts) + ¼ - 1/3 c fresh coconut water + 1 T coconut butter + 1 T coconut oil + 1 ½ t vanilla + juice from ½ lemon + ¼ c liquid sweetener + 1 ½ t H - salt + 1 t raw honey + ¼ c cherries (pitted, stemmed). > FP soaked nuts and water until creamy. Add coconut flesh and blend again until smooth. Add remaining ingredients and blend as long as it takes to make super smooth and creamy. Add 1/4 c cherries and blend again until cherries are broken down and combined with mixture. Assemble: Final Ingredient: 1 ½ c cherries (pitted, stemmed) + 1/4-1/2 c crushed pecans + 1/4 c shredded dried coconut > Place 1 1/2 c cherries on top of the cake’s crust and spread out evenly. Pour cheesecake filling over it, and smooth out. Sprinkle crushed pecans and shredded dried coconut over top. Cover with saran wrap and freeze for at least 1-2 hours before serving. Keep in freezer or cold refrigerator for storage.

Blueberry cheesecake. Crust. 1/2 c dates + 1 c pecans + 1/2 c shredded coconut + 1/4 t stevia + 1/4 t H salt + 2-4 t water *optional. > FP dates, pecans, shredded coconut, stevia, H - salt and pulse until it forms into a chunky crumbly mixture. If your dates are really dry, you may need to add 2-4 t of water. The gluten free base is ready when you can roll it into a ball that stays together. Press in form see > BP. Filling: 2 c raw cashews + juice of 1 lemon + 1/2 t stevia + 6 T coconut oil + 1/2 t vanilla + 1 1/2 c blueberries. > HSBL soaked cashews, lemon juice, stevia, coconut oil and vanilla until silky smooth. Assembly: Remove the chilled crust from the freezer and top with 2/3 or the cashew cream cheese and return to the freezer to set. Add 1 c of blueberries to the remaining raw cheesecake 1/3 filling in the blender or food processor and process until smooth. Pour over the chilled cheesecake, cover and freeze until solid, roughly 5 hours. Before serving, defrost the raw blueberry cheesecake in the fridge for 3 hours and garnish with the remaining 1/2 c of blueberries.

White choc bleuberry cheesecake. > Crust: 1 c walnuts + 2/3 c pitted, packed dates. > FP both ingredients together. Add 1 t water if the mixture is too crumbly. Press in form see > BP. Filling: 3 c blueberries + 1 1/2 c cashews + 1/2 c sweet + 2 T lemon juice + 2 t ground cardamom (optional) + 1/2 t vanilla + pinch of H-salt + 6 T melted cacao butter > BL all but the cacao butter, until completely smooth and creamy. Add the butter and blend again to incorporate. Pour the mixture over the crust(s). Chill in the fridge or freezer until firm. Since the freezer means less chilling time. Garnish with blueberries, edible flowers, or any other garnish of your choice. Sprinkle with some coconut flakes or sukrin powder for effect.

Mango coco cashew cheesecake with glaze. Crust: 2 c almonds, unsoaked or soaked and dried at DH + 1/2 t vanilla + 1/8 t H salt + 3 T sweet + 2-3 t orange zest. > FP ingredients except the orange zest. Process until fine crumbs but not to wet. Add in the zest and pulse. In the pan, place a parchment paper at the bottom of the spring form and lock the sides. Filling: 2 c soaked cashews + 1 c unsoaked cashews + 1 1/2 c of home made almond milk + 1 1/2 c of chopped ripe mangoes + 1/2 c sweet + 1 t vanilla + 1/2 t H - salt +3 T of soy lecithin + 3/4 c of coconut butter. BL all ingredients except lecithin and coconut butter. Blend well until smooth then add the lecithin and coconut butter. Mango Glaze Top. 2-3 T sukrin glaze powder + 1/4 c filtered or purified or drinking water + 1 mango, chopped + 1 T of coconut butter. > HSBL until smooth. Add the coconut butter last and blend until very smooth. Take out the setting cheesecake from the fridge and pour the glaze on top of the cheesecake. Set overnight. Assembly: take the cheesecake from the spring form and carefully slide the cheesecake out to a serving plate. Cut up mangoes or even more orange zest for topping.

Mango almond cheesecake: Crust: 2 c raw almonds + 1 c macadamia nuts + 1/2 t vanilla + 1 c pitted Medjool dates + drizzle raw honey + dash H- salt + 3 T orange zest (optional). > FP all ingredients, except orange zest, pulse until crumbly and dough-like. Remove from blender and press into the bottom of spring-form pan that has been lightly greased with coconut oil. Cover with saran wrap. Press evenly, refrigerate or freeze until filling has been prepared. Filling: 2 c raw cashews (soaked for 8 hours) + 1 c coconut flesh (young Thai coconut) + 3/4 c raw honey + 2/3 c coconut oil (lightly warmed) + 1 t organic vanilla extract (non-alcoholic) + 1/4 c coconut water (more as needed) + 1/4 t H-salt + drizzle raw honey + 2 c fresh, ripe mango (chunks) + 3 T lecithin + 3 T orange zest (optional). > HSBL / BL all ingredients, except coconut oil + lecithin. Add remaining ingredients and blend until smooth and creamy. Pour over top of pie crust and slices of fresh cut mango. Smooth out to remove any air bubbles. Refrigerator for at least one hour before glazing. Glaze. 1/4 c water + 2 T coconut butter (melted) + 1 mango (cubed) + 2 T honey > mix wel and top cake. Chill or freeze.

Hazel chocolate cheese cake. Crust: 1 c hazelnut meal + 1/4 c + 2 T cocao + 3 T sweet + 1 t vanilla + pinch H salt. > FP until it comes together. Remove from processor and press the crust into the bottom of the form / pan, about 1/4 inch thick, lightly oiled. Set aside while you making the filling. Filling: 2 c cashews, soaked overnight and rinsed + 1/4 c + 2 T hazelnut butter + 1/2 c coconut oil, melted + 1/2 c sweet + 1/2 c cocao + 1/2 c water + 2 t H salt. > FP cashews, sweet, water, and salt. Run until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to cashew mixture > BL scraping down again, until mixture is uniformly combine. Spoon or pipe the filling on top of crust. Stick cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for large cheesecake). Place the removed cakes in the refrigerator while making the chocolate sauce.

Chocolate Sauce: 1/3 c coconut oil, melted + 1 t vanilla + 1/4 c sweet + 1/4 c cocao. > Whisk the sauce ingredients together. Scoop a over cold cheesecake. Place back in fridge and let sauce harden. Top > hazelnuts.

Hazel cheese cake.Crust. ½ c cashews + ½ c sunflower seeds + ¼ c macadamia’s + ¾ c Medjoul dates + pinch H salt. > FP pulse cashews, sunflower seeds, macadamia’s. Add the dates and pinch of salt and pulse until fully combined and starting to stick together. Divide mixture between 12 muffin cups (I used a silicone muffin tray), pressing down firmly. Filling: 1 c cashews, soaked for 8 hours or overnight, then drained + 1 ½ c of mixed fresh berries + 3 T sweet + 1 T lemon juice + 2 T coconut oil, melted + smallest pinch H salt. > FPpulse the cashews until starting to break down and become smooth, then add the fruit, sweet, lemon juice, coconut oil, pinch of H - salt, keep processing until the puree is smooth and delicious. Pour the filling over crusts > freeze.

Mango pecan cheesecake. Crust: 2 c pecans (soaked and dehydrated) + 12 dates + pinch H-salt. > FP all ingredients until powder like. Press into bottom of spring form pan and set aside. Filling: 3 c of cashews (soaked for 2-3 hours) + 1/2 c – 3/4 c sweet + 1/2 c juice of 1 lemon + 2/3 c melted coconut oil + 1t vanilla + 1/4 c water (more or less as needed). > FP or HSBL all ingredients until smooth and creamy. Pour filling into crust and freeze for at least 1-3 hours as needed to set-up. Transfer cake to separate plate, cover with fresh slices of kiwi or berries. Cover with saran wrap and refrigerate while making the cream topping and sauce. Cream Topping: 1 c young Thai coconut meat + 3 T cashews or macadamia nuts (soaked 8-10 h) + 5 dates (pitted) or 1T sweet + 3T raw coconut water or raw almond milk + 1/2 t. zest of one lemon + 1 t vanilla > HSBL ingredients until smooth and fluffy like whipped cream. Berry Sauce: 1 c berries (blue-, rasp-, strawberries, or mix) + 1 T water + 1/4 t vanilla + 2-3 drops stevia or 3T sweet (add to taste). > BL until super smooth and runny. Slice cheesecake and place on plate. Top with cream, and drizzle berry sauce over it. Add additional slices fruit for garnish.

Chocolate cheesecake. Crust: ½ c brazil nuts + ½ c shredded coconut + pinch H salt + 1 1/4 T cocao powder + 1-2 T sweet + 1-2 T cacao nibs + 1 t vanilla. > FP Brazil nuts, shredded coconut, salt, cocoa powder + vanilla until fine crumbs. Add sweet + cacao nibs until the mixture just starts to stick together. Press into the bottom of a springform pan. If you are making a large cheesecake, feel free to double or even triple the recipe (crust and filling). Pour the filling over the crust and chill or freeze until ready to serve. Fillling: 2 c cashews, soaked 1 hour or more+ 1/2 c sweet+ ½ c water + ¼ c cacao butter, melted + ¼ c coconut butter, melted + 1 t vanilla extract + ¼ t H salt + 1 c cocoa powder + 1 10oz package frozen cherries, thawed. > BL all ingredients - except for the cocoa powder and cherries - until completely smooth. At this point, if your blender can take it, blend in the cocoa powder. Otherwise scrape the mixture into a mixing bowl and whisk the cocoa powder in by hand, mix in the thawed cherries.

Chocolate berry walnut cheesecake. Crust: 1 c walnuts + 2/3 c pitted, packed dates > FP both ingredients. Add 1 t of water if the mixture is too crumbly. Press the crust into pans of choice. Filling 3 c blueberries + 1 1/2 c cashews + 1/2 c sweet + 2 T lemon juice + 2 t ground cardamom + 1 t vanilla + pinch H salt + 6 T melted cacao butter > BL all but the cacao butter, until completely smooth and creamy. Add the butter and blend again to incorporate. Pour the mixture over the crust(s). Chill in the fridge or freezer until firm. Since the freezer means less chilling time. Garnish with blueberries, edible flowers, other.

Kumquat mango cheesecake. 3 c of almonds, dry + 2 T carob powder + 1 c pecans, dry + 2 c dates+ juice of 1 orange + 1/4 t of nutmeg + 1 t vanilla + 5 bananas, chopped thinly and frozen for at least 12 hours + 4 kumquats + 1 large mango. > Using a loose based round cake tin, cover the base in cling film, and fit to the tin. Cover the sides in silver foil. FP almonds, pecans (reserve 8 for decoration), dates, vanilla, a little of the nutmeg, carob powder, juice of the orange > until you get a dough-like consistency, but still chunky. If it's not doughy enough add small quantities of water until you achieve the desired result. Place in the cake tin, and flatten down. Clean your food processor and add the chopped frozen banana. Halve the kumquats and remove the middles, add the skins, vanilla, mango, most of the rest of the nutmeg. Add a couple of chopped dates if you like, too. FP for several minutes, until the whole mixture turns to white fluff. Don't be tempted to process this for less time, but do stop for a minute if your machine gets hot. It needs to go white and fluffly. Scrape it down every now and then so everything gets processed. Add this to the cake tin, on top of the nut base. Smooth it all down so there's no trapped air, and is level on top. Add the left over pecans in a nice pattern and sprinkle the rest of the nutmeg. Return it all to the freezer for at least an hour. Once ready to serve, turn out the cake by pushing the loose base out and up. Take the foil off and place on a serving plate.

Hazel cheese cake. Crust: 1 c hazelnut meal + 1/4 c coconut flakes + 2 T cocao + 3 T sweet + 1 t vanilla + pinch H salt. > FP all ingredients until it comes together. Filling: 2 c cashews, soaked overnight and rinsed + 1/4 c + 2 T hazelnut butter + 1/2 c coconut oil, melted + 1/2 c sweet + 1/2 c cocao powder + 1/2 c water + 2 t H salt. > FP cashews, sweet, water, H - salt. Run until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and blend together, scraping down again, until mixture is uniformly combine. Once frozen remove cheesecake from pan. Place the removed cakes in the refrigerator while making the chocolate sauce.

Chocolate Sauce: 1/3 c coconut oil, melted + 1 t vanilla + 1/4 c sweet + 1/4 c cocoa powder. > Mix the sauce ingredients together with a fork. Scoop a little onto cold cheesecake. Place back in fridge and let sauce harden. Top with hazelnuts. Serve cold.

Macadamia cheese cake. Crust: 2 cup raw pecans + 2 T + coconut oil + ¼ c cacao + ¼ c maple syrup + pinch H salt > FP.: ½ c raw cashews + ¾ macadamias seeds + ¾ c Medjool dates + pinch H salt. > FP pulse cashews Add the dates and pinch of salt and pulse until fully combinedCrust Filling: 2 medium size avocado, just barely ripe, on the firmer side 1/2 cup unsweetened cocoa powder + 3/4 cup grade A maple syrup or honey + 2 tablespoons coconut oil, melted + 1 teaspoon vanilla

Chocolate cheese cake. Crust: 2 cup raw pecans + 2 T + coconut oil + ¼ c cacao + ¼ c maple syrup + pinch H salt > FP. Filling 2 cups raw cashews (no need to soak) + 1 cup peeled & diced zucchini + 1/2 cup cacao + ½ c maple syrup +1 T vanilla extract +pinch H salt + ¼ c melted coconut oil. Directions: Prepare the crust by placing the pecans in a food processor fitted with an S-blade, and grind them into fine meal. Add in the rest of the crust ingredients, and process again until well combined. Line the bottom of an 8-inch spring form pan with plastic wrap or parchment paper, then press the crust evenly into the bottom of the pan. Place the pan in the freezer to set, while you prepare the filling. In a high-powered blender or food processor, process the raw cashews until they are a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt, and blend again until a smooth and creamy batter is formed. Add in the melted coconut oil, and blend again to fully incorporate the ingredients into a uniform filling. Pour the filling into the frozen pie crust, and allow to set for 8 hours, preferably overnight. Serve directly from the freezer, for best texture.

Raw Lime Avocado Tart. Crust: 1 c macadamia nuts +1 c shredded, dried coconut + 1/2 c sprouted + dried buckwheat (or additional coconut0 + 1/8 t sea salt + 8 soft medjool dates, pitted and chopped. Filling: 1 ½ c avocado + 1 ½ c young coconut meat or soaked cashews (drained) + ¼ c lime juice + 2 T organic lime zest + 1/3 c plus 1 T agave nectar or honey + ¼ t H salt + 2 t pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping) + ¼ c raw coconut oil (warmed to liquid). Cream topping: ¾ cup raw cashew pieces (preferably soaked overnight) + ¼ c coconut water + 1 c fresh young coconut meat (or additional soaked cashews if not available) + 3 T raw agave nectar or raw honey + 1/4 t H salt + 1 t vanilla and seeds of half a vanilla bean + 1/4 c raw coconut oil (warmed to liquid).
Directions: For the crust, combine the nuts, coconut, and buckwheat in a food processor and process until crumbs. Add the salt and dates and process until the mixture starts to come together when squeezed. Press into the bottom and up the sides of a 6 inch springform pan, sprayed with non-stick coconut oil spray. Place in the freezer while you prepare the filling.
For the filling, combine avocado, coconut, lime juice and zest, honey, H salt, and vanilla in a food processor and process until smooth. With the motor running, slowly add the coconut oil and process for a minute. Pour the filling into the crust, and place in the freezer to firm up, about 2 hours or so. Meanwhile, to make the topping, combine the cashews, coconut water, sea salt, honey, and vanilla anc process until smooth. Add the coconut oil slowly with the motor running (If the mixture starts to separate and clump, the filling is too cold to emulsify the oil, so warm some of it and process again). Place the topping in the freezer for about 30-45 minutes until it firms up to frosting consistency. Once frosting consistency, move to the fridge until ready to use. Once the filling has set, place the topping in a pastry bag and pipe decoratively over the tart.  Serve! Store extra in the fridge.

Mango cheesecake

Crust: 2 c almonds, unsoaked or soaked and dried in dehydrator + 1/2 t vanilla + 1/8 t H salt + 3 T honey + 2-3 orange zest. > Place all the ingredients in the food processor except the orange zest. Process until fine crumbs but not to wet. Add in the zest and pulse. In the pan, place a parchment paper at the bottom of the spring form and lock the sides. Oil the bottom with some coconut butter or oil for easy removal once the cake is ready to cut. Press the crust down at the bottom then refrigerate while making the filling. Filling: 2 c soaked cashews + 1 c unsoaked cashews + 1 ½ c of home made almond milk + 1 ½ c of chopped ripe mangoes + ½ c of honey + 1 t vanilla + ½ t H-salt +3 T of soylecithin + ¾ c of coconut butter. Place all ingredients in a blender except lecithin and coconut butter. Blend well until smooth then add the lecithin and coconut butter. Blend until smooth. Take the pan out of the refrigerator and pour in the filling. Even the top out with spatula and slightly press down to get rid of air bubbles. Return to refrigerator and let it set about 1 hour. Mango Glaze Top. 2-3 stems of Irish Moss + 1/4 cup filtered or purified or drinking water + 1 mango, chopped + 1 tbsp of coconut butter. > Blend (you need a vitamix for this it’s tough) Irish Moss with water until gelatenous consistency and smooth. Add the mangoes and blend until smooth. Add the coconut butter last and blend until very smooth. Take out the setting cheesecake from the fridge and pour the glaze on top of the cheesecake. Set overnight. Assembly: If you have a melon baller, make some balls to garnish before serving to guests. Do not garnish until service because the fruits tend to discolor. Save the balls or cut up mangoes or even more orange zest for topping. Have fun with decorating in any form. I like mine simple with the mango balls at the edges but you can go crazy! Remove the cheesecake from the spring form and carefully slide the cheesecake out to a serving plate. Slice the cheesecake and enjoy a tropical paradise dessert

Mango cheesecake: Crust: 2 c raw almonds + 1 c raw macadamia nuts + 1/2 t organic vanilla extract + 1 c pitted Medjool dates + drizzle raw honey + dash H salt + 3 T orange zest (optional). > Combine all ingredients, except orange zest, in a food processor and pulse until crumbly and dough-like. Remove from blender and press into the bottom of spring-form pan that has been lightly greased with coconut oil. Press evenly, cover with saran wrap, and refrigerate or freeze until filling has been prepared. Filling: 2 c raw cashews (soaked for 8 hours) + 1 c coconut flesh (young Thai coconut) + 3/4 c raw honey + 2/3 c coconut oil (lightly warmed) + 1 t organic vanilla extract (non-alcoholic) + 1/4 c coconut water (more as needed) + 1/4 t H-salt + drizzle raw honey + 2 c fresh, ripe mango (chunks) + 3 T lecithin + 3 T orange zest (optional). > Combine all ingredients, except coconut oil and lecithin, in a high-speed blender, and blend on high until smooth. Add remaining ingredients and blend until smooth and creamy. Pour over top of pie crust and slices of fresh cut mango. Smooth out to remove any air bubbles. Refrigerator for at least one hour before glazing. Glaze. Ingredients: 1/4 cup purified water + 2T coconut butter (melted) + 1 mango (peeled, stoned, and chopped) + 2T honey mix wel and top cake. > Chill in the refrigerator or freezer for another 30 minutes to an hour before serving. Suggested Garnish: Serve raw whipped topping, and some added orange zest, maybe some slices of fresh cut mango

Mango Cheesecake. Crust: 2 c pecans (soaked and dehydrated) + 12 soft dates (pitted) + dash of H-salt. > FP until powder like. Press into bottom of spring form pan and set aside. Filling: 3 c of cashews (soaked for 2-3 hours) + 1/2 c – 3/4 c raw honey or agave nectar + 1/2 c juice of one lemon + 2/3 c slightly warmed coconut oil + 1 t vanilla powder or 1 T organic non-alcoholic vanilla extract + 1/4 c purified water (more or less as needed). > Blend all ingredients in a high-speed blender or food processor until smooth and creamy. Pour filling into crust and freeze for at least 1-3 hours as needed to set-up. Transfer cake to separate plate, cover with fresh slices of kiwi. Cover with saran wrap and refrigerate while making the cream topping and sauce. Cream Topping: 1 c young Thai coconut meat + 3 T raw cashews or macadamia nuts (soak for 8-10 hours) + 5 dates (pitted) or 1 T raw honey + 3 T raw coconut water or raw almond milk + 1/2 t zest of one lemon + 1 t vanilla/organic non-alcoholic vanilla extract. > Combine all ingredients in high-speed blender or food processor. Mix on high until very smooth and fluffy like whipped cream. Berry Sauce: 1 c berries (blue berries, raspberries, strawberries, or blackberries – or mix it up) + 1T purified water + 1/4 t organic non-alcoholic vanilla extract + 2-3 drops liquid stevia or 3 T agave nectar or 1 T raw honey (add to . taste). > Combine ingredients in a blender and mix until super smooth and runny. Plating the cake > Slice cheesecake and place on plate. Top with cream, and drizzle berry sauce over it. Add mint leaves or additional slices of kiwi fruit for garnish.

Lemon cherry Cheesecake. Crust:1 c raw walnuts (dry) + 1 c raw pecans (dry) + 1/4- 1/2 c sliced raw almonds (dry) + 8 Medjool dates (pitted) + drizzle of honey + 1/2 t H salt. > Cobine all ingredients in a food processor and grind and mix until crumbly and sticky. Press into a spring-form cheese cake pan, cover with saran wrap and freeze until filling is ready to pour. Cheese cake Filling: 1 1/2 c soaked cashews (soaked at least 4-6 hours or more) + 1/2 c soaked pine nuts (soaked at least 4-6 hours or more) + 2 1/2 c coconut flesh (from 2-3 young Thai coconuts) + 1/4-1/3 c fresh coconut water + 1 T coconut butter + 1 T coconut oil + 1 1/2 t vanilla extract (organic, non-alcoholic) + juice from 1/2 a lemon + 1/4 c honey + 1 1/2 t H salt + 1 t raw honey + 1/4 c cherries (pitted, stemmed). > Combine soaked nuts and water in food processor and blend until creamy. Add coconut flesh and blend again until smooth. Add remaining ingredients and blend as long as it takes to make super smooth and creamy. Add 1/4 c cherries and blend again until cherries are broken down and combined with mixture. Cheese Cake Assembly. Final Ingredient: 1 1/2 c cherries (pitted, stemmed) + 1/4-1/2 c crushed pecans + 1/4 c shredded dried coconut.> Place 1 1/2 c cherries on top of the cake’s crust and spread out evenly. Pour cheesecake filling over it, and smooth out. Sprinkle crushed pecans and shredded dried coconut over top. Cover with saran wrap and freeze for at least 1-2 hours before serving. Keep in freezer or cold refrigerator for storage.

Hazel choc cheesecake.  Crust: 1 c hazelnut meal + 1/4 c + 2 T raw cacao + 3 T sweet + 1 t vanilla + 1 pinch H salt. The Filling: 2 c raw cashews, soaked overnight and rinsed + 1/4 c + 2 T hazelnut butter + 1/2 c coconut oil melted + 1/2 c sweet + 1/2 cup cacao + 1/2 cup water + 1/4 t H salt.

Chocolate Sauce 1/3 c coconut oil melted + 1 t vanilla + 1/4 c sweet + 1/4 c cacao. Directions: The best pan to use for this recipe would be a Flexi-pan or other type of silicone mold. FP all ingredients for the crust until it comes together. Remove from processor and press the crust into the bottom of desired pan, about 1/4 inch thick.

Set aside while you making the filling. In a food processor or mixer blend together: cashews, maple syrup, water, and salt. Run until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and blend together, scraping down again, until mixture is uniformly combine. Spoon or pipe the filling on top of crusts. Stick cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for large cheesecake). Place the removed cakes in the refrigerator while making the chocolate sauce. Mix the sauce ingredients together with a fork. Scoop a little onto cold cheesecake. Place back in fridge and let sauce harden. Top with hazelnuts. Serve cold.

Berry cheesecake. Crust: 2 c macadamia nuts + 1 ½ c cashews + ½ cup pitted Medjool dates + ¼ cup dried coconut. > FP Press into pie dish or flat plate. Filling: 6 T melted coconut oil + ¼ c lime juice + ¼ c raw agave nectar + ½ sun-dried vanilla bean + 3 cups mixed berries, such as blueberries and raspberries + xilitol to taste. Blend. spread over crust. Freeze.

Berry cheesecakes Crust ½ c raw cashews + ½ c raw sunflower seeds + ¼ c sesame seeds + ¾ c Medjool dates + pinch of salt. Filling: 1 c raw cashews, soaked for 8 hours or overnight, then drained + 1 overflowing c of mixed fresh huckleberries and juicy sweet golden plums or ripe peach + 3 T agave or maple syrup 1 T lemon juice + 2 T coconut oil, melted + pinch H salt. Directions: For the crust: pulse the cashews, sunflower seeds, and sesame seeds to a fine crumb in a food processor or blender). Add the dates and pinch of salt and pulse until fully combined and starting to stick together. Divide mixture between twelve muffin cups ( silicone muffin tray), pressing down firmly. For the filling: pulse the cashews in a food processor or blender until starting to break down and become smooth, then add the fruit, agave (or maple) syrup, lemon juice, coconut oil, and pinch of salt, and keep processing until the puree is smooth and delicious. Pour over the crust in form and freeze. 

 

Tips

  • FP the crust ingredients (mostly different nuts, seeds & dates or other sweet dried fruit) until crumbly and sticky (test this by taking some between finger and thumb) > put in a form then cover with plastic and then use hands or rolling pin to equalise the crust (hygienic and non stick).
  • For easy removal once the cake is ready to cut > oil a form with some coconut butter or use plastic saran wrap under layer.
  • Press the crust down in the form, make sure the rim of your crust has an even height and thickness all around. Then FR while making the filling. BL or HSBL all filling ingredients until very smooth. Too much water will make your final cake runny and too little liquids will make your filling too thick for your blender to turn it over without burning a fuse. To fill the crust properly the blender should contain about 1.2-1.5l of mixture. > Take the form with the crust out of the refrigerator and pour in the filling. Even the top out with spatula and slightly press down to get rid of air bubbles. Return to refrigerator and let it set about 1 hour. You will have to use the plunger or a spatula to help mixing the filling.
  • Give your blender motor a break from time to time and monitor the temperature of your filling closely. Assemble. spread filling over crust. Freeze. Pour over the crust and cover with saran wrap, now freeze for at least an hour or more / overnight. Remove 15 -20min prior to cutting and serving.

  • Flavours can be achieved with: 1 c cacao - red grape juice - acai berry powder - goji berries - chai extract - cherry concentrate - apricot - pineapple - cranberry - peach - 2c melted frozen blueberry/strawberry etc. Make sure to reduce the amount of water accordingly. Tip1 > If you are making a large cheesecake, double or even triple the recipe (crust and filling). Tip2: Store more crusts than you use in freezer. ()Remove from tart pan and wrap with plastic film. Label with flavour and production date).