Go Back Email Link

Plain RAW Vegan Cheesecake

Course: Dessert
Cuisine: Italian, Raw Vegan
makes a 9" standard pie mold
Print Recipe Add to Collection

Equipment

  • Vitamix or Blendtec
  • Food Processor

Ingredients

CRUST

  • 1/2 c pecans; raw
  • 1/2 c walnuts; raw
  • 1/2 c chia seed
  • 2 Tbs unrefined coconut oil
  • 2 Tbs maple syrup / honey / agave / coconut sugar
  • 1/4 tsp Himalayan sea salt

FILLING

  • 2 c cashews; raw soaked
  • 1 c purified water; cold
  • 1 Tbs pure vanilla
  • 6 Tbs maple syrup / honey / agave / coconut sugar
  • 2 Tbs unrefined coconut oil
  • 1/4 tsp Himalayan sea salt

Instructions

CRUST

  • Add all ingredients to the food processor and pulse a few times.
  • Scrape the sides and turn on for 7 seconds.
  • Scrape the sides again and process again for another 7 seconds.
  • Scrape the sides.
  • Pour the crust mixture into the cake mold.
  • Form the crust by pressing evenly as you go around the mold.

FILLING

  • Add all ingredients to the high powered blender in the order listed.
  • Blend on high for 10 seconds.
  • Scrape the sides and blend on high again.
  • Continue this process of scraping the sides and blending until mixture is smooth.
  • Once smooth, pour the filing in with the crust there in the mold.
  • Feel free to marble in chocolate or caramel syrup as you wish!

FREEZE TO SETUP

  • Place the cheesecake in the freezer uncovered for at least 4 hours. Serve & Enjoy!!