Yield2 or 3 servings
A two person serving of your favorite sweet pie base (pressed into a mini springform pan)
½ cup Poemomm's real cream cheese
Juice of 1 lemon
Agave syrup (to taste)
Rind of 1 lemon (grated; blended with real cream cheese, lemon, and agave syrup)
1. Mix the firm macadamia cheese (mine was a texture of very stiffly whipped cream) with lemon juice, rind, and agave syrup until you have the perfect taste. I was concerned last night because the mix was somewhat runny but hoped those wonderful acidophilus would continue to firm it through the night.
2. Pour into a mini springform pan and refrigerate it for more than 12 hours.
Mopoke's ThoughtsBy Mopoke
A truly gourmet, softly-textured lemon/sour cream and bitter chocolate taste sensation.
Eating half this pie was a eureka raw food experience for me, and I have to kneel at the feet of poemomm for sharing her raw macadamia real cream cheese recipe. (Now I will have to learn to share the link).
My base was linseed/cacao/sultana and walnuts milled in a processor with a pinch of salt, and then a teaspoon or so of coconut oil dolloped in because I am trying to include it in my diet.
I left it somewhat bitter and it was an excellent foil for the transcendent blanket of light and luscious lemon ‘cheese’ that coated it.
It had leached some moisture through the bottom of the pan, so it’s better to use a plate underneath. By the time I carved it, it was firm but still beautifully delicate.
Normally when I eat nut cream cakes, the density and richness of the nuts makes me lose interest after a very small amount. This was so light and moreish, I could easily go back for more. Please try.
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