2 cup Macadamia Nuts
½ cup Medjool Dates, pitted
¼ cup Dried Coconut
3 cup Cashews, soaked
¾ cup Fresh Squeezed Lemon Juice
¾ cup Honey
¾ cup Coconut Oil
1 teaspoon Vanilla
1 pinch Sea Salt, optional
½ cup Water
2 cup Fresh or Frozen Raspberries
½ cup Medjool Dates
For the crust 2 c raw macadamia nuts 1/2 c dates, pitted 1/4 c dried coconut
For the cheese 3c cashew (soak 1 hour) 3/4 c lemon juice 3/4 c honey 3/4 c coconut oil 1 tsp vanilla pinch salt (optional)
Raspberry sauce Fresh or Frozen raspberries 1/2 c dates
process macadamia nuts and dates in food processor sprinkle dried coconut on bottom of 8-9 inch springform pan press crust onto coconut
make cheese, blend cashews lemon, honey, gently warmed coconut oil, vanilla, salt (if using) and 1/2 cup water, blend until smooth and adjust to taste
Pour mixture onto crust, remove air bubbles by tapping the pan on a table, place in freezer till firm. Remove cake from pan while frozen, place on serving platter, defrost in fridge
make raspberry sauce in food processor with dates, until well blended.. don’t put in blender otherwise the seeds become like sand..
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© 2009-2015 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!