One of the best things about having a dinner party is having great friends that bring remarkable desserts. Last year my friend Amy brought this dessert to my house and I have been wanting to make it ever since. The recipe is actually adapted from ‘Sweet Gratitude,’ a fabulous book of raw desserts. There is actually no cheese in the cake, the soaked cashews create an incredible smooth creamy texture that is cheese cake like.
2 c almonds
3 oz date paste
1/4 tsp vanilla
1/8 tsp salt
3 c soaked cashews (soak raw cashews covered by water for 8 hours, then rinse well)
1 1/2 c almond milk
1 c fresh lemon juice
3/4 c maple syrup
1 tbsp vanilla
3 tbsp lecithin
3/4 c coconut oil, melted, plus a little extra
for the blueberry topping:
8 oz frozen blueberries and their juice, thawed
- For the almond crust, process all ingredients in a food processor or high powered blender. You may need to stop along the way and scrape the sides of the processor or blender with a spatula.
- Grease the bottom of the cheese cake pan or ramekins (I prefer to make individual mini cheesecakes with ramekins) with coconut oil.
- Distribute crust evenly on the bottom of the pan or ramekins and lightly compact by hand. Set aside to be filled.
- For the lemon filling, add all of the ingredients in a high powered blender, except the lecithin and melted coconut oil. Blend until smooth and creamy.
- Add the lecithin and melted coconut oil, blend until well mixed.
- Pour the filling into the prepared crust.
- Place in the freezer for 1-2 hours to set.
- Before serving top with blueberries and their juices.