Jax
17-08-2009, 05:28 PM
Taken from Ani's Raw Food Kitchen - I've made this twice now and both times it's worked really really well.............and very yummy!
Crust;
1 1/2c of macadamia nuts (my version 1 consisted of 1/2 pistachios and 1/2 almonds
1/2 tsp sea salt (I used Himalayan in both)
1/2c of pitted dates
1/4c shredded coconut
Filling;
3c cashews
3/4c of lemon juice from about 6 lemons (My version 1 had 2 large and 3 littlelemons and was VERY lemony, version 2 had 3 small lemons and had a tang but not overpowering)
3/4c agave or honey (both of mine used agave)
3/4c coconut oil
1 vanilla bean (My version one had ndalli vanilla to taste, version 2 had a vanilla bean)
1/2c water as needed
Crust - process (I used the Vita-mix) the nuts into small pieces with salt and then slowly add dates. 'Flour' a 9" springform tin with the coconut. Press the crust evenly onto the bottom and set aside.
Filling - blend cashews, lemon juice, agave, coconut oil and vanilla. Add just enough water to blend into a smooth kream. Pour onto crust and freeze until firm.
Take out of tin and put on a plate when frozen, then defrost in fridge. Will keep in fridge for 5 days or freezer for more than a week.
This is a pic of my version 1 with ani's carob sauce that for some reason I blobbed on and made look a bit like a cow :o ;
http://img.photobucket.com/albums/v445/ShaunRydersBrainCell/Raw%20in%20UK/DSC01300.jpg
This is my version 2 that I served with a strawberry/blueberry and agave confetti coulis;
http://img.photobucket.com/albums/v445/ShaunRydersBrainCell/Raw%20in%20UK/cheezecake.jpg
Crust;
1 1/2c of macadamia nuts (my version 1 consisted of 1/2 pistachios and 1/2 almonds
1/2 tsp sea salt (I used Himalayan in both)
1/2c of pitted dates
1/4c shredded coconut
Filling;
3c cashews
3/4c of lemon juice from about 6 lemons (My version 1 had 2 large and 3 littlelemons and was VERY lemony, version 2 had 3 small lemons and had a tang but not overpowering)
3/4c agave or honey (both of mine used agave)
3/4c coconut oil
1 vanilla bean (My version one had ndalli vanilla to taste, version 2 had a vanilla bean)
1/2c water as needed
Crust - process (I used the Vita-mix) the nuts into small pieces with salt and then slowly add dates. 'Flour' a 9" springform tin with the coconut. Press the crust evenly onto the bottom and set aside.
Filling - blend cashews, lemon juice, agave, coconut oil and vanilla. Add just enough water to blend into a smooth kream. Pour onto crust and freeze until firm.
Take out of tin and put on a plate when frozen, then defrost in fridge. Will keep in fridge for 5 days or freezer for more than a week.
This is a pic of my version 1 with ani's carob sauce that for some reason I blobbed on and made look a bit like a cow :o ;
http://img.photobucket.com/albums/v445/ShaunRydersBrainCell/Raw%20in%20UK/DSC01300.jpg
This is my version 2 that I served with a strawberry/blueberry and agave confetti coulis;
http://img.photobucket.com/albums/v445/ShaunRydersBrainCell/Raw%20in%20UK/cheezecake.jpg