THE BEST DARN RAW-VEGAN CHEESE CAKE EVER!

I didn't wake up thinking today was the day I was going to create 'THE BEST DARN RAW-VEGAN CHEESE CAKE EVER" but that's what my picky 8 year old, Nina, says it is. She almost ate all of the 'cheesecake' filing before it got into the pan. I was nervous and excited at the same time though, my fingers were crossed the whole time because I didn't want to waste all the expensive ingredients I used, yeah!

Raw-Vegan Hawaiian Cheesecake

THE BEST DARN RAW-VEGAN CHEESECAKE EVER! (I was told to name it that)

Cashews

Macadamia Nuts

Crust

Cheesecake

Ingredients:

Crust:
1 cup almond flour/meal
4 medjhool dates

I used my fingers this time and just mashed it all together until it formed a sticky dough, I just didn't want use the food processor yet until the 'cheese' filling.

Cheesecake Filling:

2/3 cup macadamia nuts, soaked overnight and rinsed
2 cups cashews, soaked overnight
1/3 cup coconut flakes
1/2 cup pineapples
1/2 cup mango
Juice from 2 large lemons or 1/3 cup lemon juice
1/3 cup + Tbsp coconut oil
1/2 cup maple syrup (I use grade B maple syrup)
1/3 cup + 2 Tbsp water
16 oz fresh strawberries, sliced and set aside

Blend all ingredients except the fresh strawberries in a food processor with an 'S' blade until smooth. Pour half the filling over the crust and then layer with some fresh strawberries until whole surface is covered. Pour the rest of the filling over the strawberries and place your cheesecake in the freezer for about 2 hours until firm. Take out of the freezer, slice, drizzle with some chocolate sauce and enjoy. My daughter liked hers straight out of the freezer but I let mine sit for about 15 to 20 minutes before eating, I like it that way.

Chocolate sauce:

1 Tbsp coconut oil, melted
1 Tbsp maple syrup
1 Tbsp cacao powder

Mix all ingredients well in a cup  and drizzle over cheesecake.


Remember to EAT & DRINK TO YOUR HEALTH, YOU'LL THANK ME LATER!