Sunday, April 7, 2013

Recipe for today: Vegan Cheesecake


Crust:
2 cups raw walnuts
1/2 cup dates, pitted

Filling:
3 cups raw cashews (soaked overnight or a couple hours minimum)
1/2 cup agave nectar
1/4 cup lemon juice
1 teaspoon vanilla extract
3/4 cup coconut oil, melted (set in a warm bowl-do not heat if keeping it really RAW)

Raspberry Sauce:
1/2 bag frozen raspberries
4-6 dates to taste
1/4 cup agave or more to taste and thickness desired


No comments: