1 1/2 cup agave
1/3 cup carrot juice
3 1/2 cup cashews, soaked 2-3 hours and drained
1 cup young coconut
1 1/2 cup coconut oil, warmed to liquid
2 Tbsp pumpkin pie spice
1/2 tsp sea salt
1 medium sweet potato, peeled and chopped
1 1/4 cup almonds
1 1/4 cup pecans
1/4 cup raisins
1/4 cup evaporated cane juice
3 Tbsp agave
To make the filling, blend all ingredients until smooth. You may have to do this in 2 batches. Set aside.
To make the crust, mix all ingredients in the blender with the S-blade until the mixture resembles coarse crumbs and begins to stick together. Press the mixture evenly into the bottom of an 8-inch spring form pan. Pour filling into the crust.
Chill the cheesecake in the freezer for 6 -8 hours. Remove the spring form pan, leave out at room temperature for 30 minutes to serve or refrigerate.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
Frequently Asked Questions / GlossaryClaireT - 12 hours 40 min ago
Anyone heard about Alissa Cohen's show?Smileen - 1 day 7 hours ago
Should we supplement on a raw diet.ClaireT - 4 days 8 hours ago
Greetings All!LolaQuiz - 5 days 16 hours ago
Oh No, my hair is breaking offClaire Turnip - 1 week 8 hours ago