Thursday, 30 August 2012

Raw "Cheesecake"

This came from the website "" and it was DELICIOUS!!! I could have eaten the entire thing in one sitting :)  I had made this before using a 6 inch pan and played around with the measurements but it didn't quite turn out, after searching for a springform pan, I found the 4 inch springform pan at Walmart (2 for $4.97).

Make the crust first. You can use this crust as the base for any raw dessert, or as a crumbly topping!
  • 1 cup raw pecans (i used mostly pecans and ran out so used walnuts to make a cup)
  • 2 tablespoons maple syrup or honey (or stevia, to taste)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 Tablespoon coconut oil
  1. Grind nuts in a food processor until crumbly. (Be careful not to over-process, or the oils will be release from the nuts, leaving you with a more glossy, oily crust)
  2. Add the rest of the ingredients and blend in food processor until it all sticks together, like cookie dough. Press the dough into a greased or lined pan, and place it in the freezer to set.
Double this recipe to fill a traditional 9″ pan. (I THOUGHT that this recipe was enough base for the two springform pans but next time, I'll put it all in one)
Next make the filling......
Fills one 4″ springform pan, plus a little extra for snacking… ;) Actually, there was enough left to fill a small ramekin. 
1/2 cup zucchini, peeled and chopped 
1/2 cup raw cashew butter 
2 1/2 Tablespoons fresh lemon juice (only used 1 1/4 as i ran out !! - could probably sub orange juice here)

2 1/2 Tablespoons raw honey (I only used 1 Tbsp then tasted...was sweet enough for me)
2 dates (i soaked mine first)
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
2 Tbsp cocoa powder (unsweetened)
Directions: In a mini food processor, blend zucchini until finely processed. Add the lemon juice, raw honey, dates, vanilla, and sea salt, and blend until smooth. Finally, add in the cashew butter, cocoa powder and blend until well combined. Pour into a spring-form pan, or bowl, and FREEZE OVERNIGHT until set.
*note: You can make your own cashew butter by simply blending 2 cups of raw cashews in a high-powered blender (such as a Vita-Mix) until smooth

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