Raw Vegan Cheesecake

By • March 1, 2013 0 Comments

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Serves 6


  • 1 1/2 cups pine nuts
  • 1/2 cup dates
  • 1/4 cup dried, unsweetened coconut
  • 1 pinch sea salt


  • 3 cups cashews
  • 3/4 cup coconut oil
  • 3/4 cup agave nectar
  1. + Let's start with the filling. Melt the coconut oil until smooth in a saucepan.
  2. + Transfer the coconut oil to a blender, where you should then add in the cashews and agave nectar. Spin until smooth, like the consistency of traditional cheesecake.
  3. + Next: the crust. In a food processor, put the pine nuts, dates, dried coconut and sea salt. Blend until finely chopped.
  4. + Almost there. Let's put it together now. Hand-press the crust into a large pan, or separate cupcake shells. Layer that with the "cheesecake" mixture.0
  5. + Place the mini cheesecakes into the freezer to compose themselves. Once hard, dig in!

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