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Raw Cheesecake with Kiwi Topping, Berry Sauce and Cream

Raw cheesecakes are so easy to make, and taste even better than the real thing. They have a light, creamy taste, and can definitely please the pallet. A lot of raw chefs make some elaborate, and decorative raw cheese cakes – works of art! You’re almost afraid to eat it – cause’ raw cheesecake goes very fast!

2 cups pecans (soaked and dehydrated)
12 soft dates (pitted)
dash of sea salt

Process all ingredients in food processor until powder like. Press into bottom of spring form pan and set aside.

3 cups of cashes (soaked for 2-3 hours)
1/2 cups – 3/4 cups raw honey or agave nectar
1/2 cup juice of one lemon
2/3 cups slightly warmed coconut oil
1 tsp. organic non-alcoholic vanilla extract
1/4 cup purified water (more or less as needed)

Blend all ingredients in a high-speed blender or food processor until smooth and creamy. Pour filling into crust and freeze for at least 1-3 hours as needed to set-up. Transfer cake to separate plate, cover with fresh slices of kiwi. Cover with saran wrap and refrigerate while making the cream topping and sauce.

Cream Topping:
1 cup young Thai coconut meat
3T raw cashews or macadamia nuts (soak for 8-10 hours)
5 dates (pitted) or 1T raw honey
3T raw coconut water or raw almond milk
1/2 tsp. zest of one lemon
1 tsp. organic non-alcoholic vanilla extract

Combine all ingredients in high-speed blender or food processor. Mix on high until very smooth and fluffy like whipped cream.

Berry Sauce:
1 cup berries (blue berries, raspberries, strawberries, or blackberries – or mix it up)
1T purified water
1/4 tsp. organic non-alcoholic vanilla extract
2-3 drops liquid stevia or 3T agave nectar or 1T raw honey (add to taste)

Combine ingredients in a blender and mix until super smooth and runny.

Plating the cake:
Slice cheesecake and place on plate. Top with cream, and drizzle berry sauce over it. Add mint leaves or additional slices of kiwi fruit for garnish.

cheese cakes,cakes,pies,desserts

cheese cakes,pies,cakes,desserts


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