Author Notes
If you've ever been suspicious of raw-vegan desserts, don’t be! The texture is rich and velvety, and the cheesecake is very refreshing! —createpink.com
Ingredients
- For crust
-
1 cup
almonds
-
1 cup
hazelnuts
-
1 cup
dates
-
2 tablespoons
agave syrup
-
2 tablespoons
raw cocoa powder
-
2 tablespoons
coconut oil
- Filling
-
2 cups
raw almonds
-
1 cup
coconut meat
-
1/2 cup
agave syrup
-
2 tablespoons
organic lemon zest
-
2 tablespoons
coconut oil
-
2 tablespoons
lemon juice
-
1 teaspoon
cardamom
-
1 pinch
salt
Directions
- For crust
-
Add everything to a food processor and pulse. You will end up with a mixture that holds its shape when pressed between fingers.
-
Line a round or squared pan with plastic wrap and put the mixture into pan and press it to make an evenly layer. Refrigerate until you make the “cheese” mixture.
- Filling
-
In a bowl, cover the almonds with water and let soak 8 hours or overnight. Drain and remove skin.
-
Blend everything in a food processor until you have a smooth and creamy filling, for about 3-4 minutes.
-
Pour the filling over the refrigerated crust and refrigerate again for 1/2 hour or more.
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