Dairy free raw cheeze cake!


Yes you heard me right RAW, DAIRY FREE, CHEEZE CAKE! and it was really good… I ate way too much!

This is really simple to make a little expensive but about as much as a regular cheese cake would cost.

3 c raw cashews, soaked in water for 1 hour

Crust:

Crust:
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt

In a food processor blend till smooth. then press into a pan lined with plastic wrap.

Filling:

¾ c honey

Juice of 3 small lemons (about 1/3 cup)

Zest of 1 lemon

½ c coconut cream (cream from top of coconut milk can)

2 t vanilla extract

¼ t almond extract

¼ t sea salt

3 T coconut oil

¼ c water

Drain cashews and place in blender. Add agave nectar, lemon juice, lemon zest, coconut cream, vanilla and almond extracts, salt and coconut oil and blend, scraping down the sides as needed with a spatula, adding water 1 tablespoon at a time, until a thick, smooth, creamy consistency results.

Pour into pan and cover with wrap. Place int he freezer for an hour or keep in freezer until an hour before serving.

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