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Meat Free Everyday - Recipes

Raw Cheezecake

For the base:

Ingredients:

• 2 C almonds activated and dried
• 2/3 C coconut blosson sugar
• 1/4 C coconut oil
• pinch salt

Method:

1. Place all ingredients into a food processor and process until well mixed but slightly chunky.
2. Press mixture into a springform cake tin.
3. Pierce the base in a number of places with the prongs of a fork
4. Place in refrigerator while making the filling

For the filling:

Ingredients:

• 4 C diced fresh pineapple
• 1 + 1/2 C coconut oil melted
• 1 C cashew nuts
• 2 T lemon juice
• 2 T agave nectar
• 1 T vanilla powder
• pinch salt

Method:

1. Add all ingredients to a blender and process until smooth.
2. Pour into crust.
3. Refrigerate for at least 6 hours.

Notes

• The almonds in the base were only soaked for a hour or so, and not fully activated and dried.
• To make the base, I used a hand blender rather than the food processor, mainly because the quantity hardly covers the blades of the processor.

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