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    10-12 servings

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Ingredients

FILLING
1 1/2 cups agave
1/3 cup carrot juice
3 1/2 cups cashews (soaked 2-3 hours and drained)
1 cup young coconut
1 1/2 cups coconut oil (warmed to liquid)
2 tablespoons pumpkin pie spice
1/2 teaspoon sea salt
1 medium sweet potato (peeled and chopped)
CRUST
1 1/4 cups almonds
1 1/4 cups pecans
1/4 cup raisins
1/4 cup evaporated cane juice
3 tablespoons agave

Recipe Directions

FILLING

1. Blend all ingredients until smooth. You may have to do this in two batches. Set aside.

CRUST

2. Mix all ingredients in the blender with the S-blade until the mixture resembles coarse crumbs and begins to stick together.

3. Press the mixture evenly into the bottom of an 8-inch springform pan.

4. Pour filling into the crust.

5. Chill the cheesecake in the freezer for 6-8 hours.

6. Remove the springform pan, leave out at room temperature for 30 minutes to serve or refrigerate.

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Comments

Top voted

StrongAndRaw

May 01, 2011

17 votes
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I would LOVE to see a picture of this raw cheesecake!

All

StrongAndRaw

May 01, 2011

17 votes
+
Vote up!
-
Vote down!

I would LOVE to see a picture of this raw cheesecake!

Top Voted

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