Tuesday, September 3, 2013

Raw, Vegan, Key Lime Cheesecake

Stop feeling guilty about having dessert once in a while with this great recipe.  The recipe can be modified from the key lime cheesecake to different flavors such as turtle cheesecake. 

-1 cup raw cashews
-1/4 cup pecans
-1/4 cup agave (I used honey since I am not vegan)
-1/4 cup raisins
-6 Tbsp. coconut oil
-1 tsp. vanilla extract
-2 limes or you may use lemons
-1 cup water

For the crust:

Simply place 1/4 cup of raisins in a food processor with 1 cup raw pecans.

Pat down the mixed ingredients into a pie dish.

I only had lemons so I used them instead of key limes.

To your Vitamix Blender add:
-2 squeezed lemons
-6 Tbsp. coconut oil
-1 cup water
-1tsp vanilla extract
-1/4 cup honey
-1 cup of raw cashews that have sat in water for an hour to soften.

Use agave if you are vegan instead of honey.  I am not vegan and had honey in my kitchen.  You may also use maple syrup in place of agave.

The consistency should look like this when it has all been blended.

Pour the cashew filling over the pie crust and place the pie in the freezer for 1-2 hours until you serve your dessert.  Otherwise, store in the freezer.  

Different fruit toppings can change the flavor of this cheesecake as well.  Instead of using lime or lemon in the filling take some berries and warm them on the stove in a 1/2 cup of water.   Maybe add some honey to taste but you shouldn't need to.  Once the berries have cooked down, pour the berry topping over the pie when it is ready to serve.

Enjoy, guilt free!

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