With the season comes a flurry of social events and dinners, and inevitably overindulgence. Wouldn’t it be great to have a decadent dessert to serve that was actually good for you? And that pleased everyone and had them asking for more?
This raw vegan Lemon Vanilla Cheesecake recipe is perfect for special occasions and is basically guiltless. Chock full of amazing nutritional benefits, it is made entirely from coconut, apples, cashews, dates and walnuts. No one will ever miss the cream cheese and processed sugar!
Lemon Vanilla Cheesecake
Crust:
8 dates
2 ½ cups pistachios
1 Tablespoon coconut oil
1 Tablespoon agave
1 ½ teaspoons cinnamon
½ teaspoon sea salt
Grind pistachios roughly in a food processor. Chop dates and add to the food processor and pulse a few times to create a chunky paste. Fold in other ingredients by hand. Press mixture into the bottom of an 8 inch springform pan and set aside.
Cheesecake Filling:
2 cups soaked cashews
1 ½ cups agave nectar
2 teaspoons vanilla extract
2 Tablespoons plus 2 teaspoons nutritional yeast
1 cup young Thai coconut meat
1 ½ cups apple pulp
1 ½ teaspoon sea salt
½ cup lemon juice
2 tablespoons lecithin granules
1 cup coconut oil
Blend everything well at a high speed and pour through a strainer. Pour mixture through a mesh sieve into springform pan and chill for several hours before serving. This sets up best in the freezer and never completely freezes solid. Top with fresh berries to serve.
That sounds good….and I hate coconuts.
I hope everyone enjoys their families and has an great holiday.