Raw BEEGAN Cheescake

WINNING RECIPE from our 2014 Healthy Cooking Contest! Raw “BEEGAN”Cheesecake submitted by Jendria Heaton from Kentwood, MI

Crust:
3/4 cup (ground-up) raw almonds
1/4 tsp fine sea salt
1/4 cup (pitted) soft dates (soak & drain to soften if not- try medjool dates)
1/8 cup (finely shredded) dried coconut

Blend/grind together quickly, until mixed well into a crumbly/sticky “crust-like” mixture.
Press this mixture evenly into the bottom of a pie pan.

Filling:
1 & 1/2 cups raw cashews (soaked in water for 1 hour & then rinsed well)
1/3 cup lemon juice
1/3 cup raw honey
1/3 cup coconut oil (I used 2 Tbls and it worked fine but my honey was very solid)
1 tsp non-alcoholic vanilla extract (or raw vanilla powder)

Blend and pour/spread evenly onto “crust”. Cover and refrigerate for 3 hours to set.
Option:  You may make a topping of fruit if you like, by blending up frozen berries with a little honey and drizzling it over the cheesecake.

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