Now... This is the best cheesecake I have ever had, hands down. Look at that crunchy crust, smooth filling and gorgeous topping. Just look at it.
It's a dairy-free, gluten-free and cruelty-free raw goodness. You can enjoy a giant piece without feeling guilty or heavy. Trust me, you will feel just the opposite! :)
Here are the ingredients for 3 servings:
Crust:
- 1 and 1/2 cup of dates (if they're dried, soak them for a couple of hours)
- 1/2 cup of hazelnuts
- 1/2 cup of shredded coconut
- 1/2 cup of seeds - e.g. sunflower or pumpkin seeds
Filling:
- 1 cup of cashews (soak them for a couple of hours or ideally overnight)
- 1/4 of raw coconut oil
- 1 ripe banana
- 1/2 cup of blueberries
Bear in mind that in raw "cooking" you don't have to measure everything properly, the amounts are orientational. If it is dry, add some water; if it is too runny, add some more coconut or flaxseed. Juts have fun with it. :)
Procedure:
- Start off with the crust. Drain the dates and put them into a food processor along with the rest of the ingredients. Pulse until sticky but crunchy. That's it.
- Take the "dough" and place it into a cake pan or some shallow container (I used just a small square tuppleware) to create your crust. Make sure it's nice and even.
- Put it into freezer.
- In the meantime, prepare the filling. Again, drain the cashews and put them into your food processor along with the rest of the ingredients, except from the blueberries. Blend until completely smooth.
- Take one half of the filling and put it onto your crust, then freeze it.
- Mix the blueberries and the other half of the filling, blend.
- Create your second layer and freeze it overnight.
- After taking the cake out of the freezer, let it sit for a half an hour on your counter. Then cut it with a warm knife.
You can eat it just like that, or top it with something. I added a layer of almonds, fresh blueberries, raw cacao beans and lemon balm leaves to garnish it a little bit more....
...enjoy!
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