So, I've been neglecting things in the kitchen, and I must say, I terribly missed making my delectable Raw Vegan Treats! This week, I got back into the swing of things by making this delectable Raw Vegan Avocado Lime Cheesecake!!! My family loved it so much it was gobbled up within the hour, and my mom said that the word "delicious" doesn't cut it for this pie. I'd encourage you to see for yourself how tasty this Raw Vegan Cheesecake is, and if you love sweets, avocado, lime, or cheesecake, you are in for a treat my friend! I hope you enjoy, and happy pie making! xo
For the crust you will need:
1 cup macadamia nuts
1 cups shredded, dried coconut
1/2 cup sprouted, dried buckwheat (or additional coconut
1/8 teaspoon sea salt
8 soft medjool dates, pitted and chopped
For the Filling:
1 1/2 cups avocado
1 1/2 cups young coconut meat or soaked cashews (drained)
1/4 cup lime juice
2 Tbsp organic lime zest
1/3 cup plus 1 Tbsp agave nectar or honey
1/4 tsp sea salt
2 tsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
1/4 cup raw coconut oil (warmed to liquid)
Cream topping:
3/4 cup raw cashew pieces (soak in water for 2 hours)
1/4 cup coconut water
1 cups fresh young coconut meat (or additional soaked cashews if not available)
3 Tbsp raw agave nectar or raw honey
1/4 tsp sea salt
1 teaspoons vanilla and seeds of half a vanilla bean
1 cup macadamia nuts
1 cups shredded, dried coconut
1/2 cup sprouted, dried buckwheat (or additional coconut
1/8 teaspoon sea salt
8 soft medjool dates, pitted and chopped
For the Filling:
1 1/2 cups avocado
1 1/2 cups young coconut meat or soaked cashews (drained)
1/4 cup lime juice
2 Tbsp organic lime zest
1/3 cup plus 1 Tbsp agave nectar or honey
1/4 tsp sea salt
2 tsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
1/4 cup raw coconut oil (warmed to liquid)
Cream topping:
3/4 cup raw cashew pieces (soak in water for 2 hours)
1/4 cup coconut water
1 cups fresh young coconut meat (or additional soaked cashews if not available)
3 Tbsp raw agave nectar or raw honey
1/4 tsp sea salt
1 teaspoons vanilla and seeds of half a vanilla bean
1/4 cup raw coconut oil (warmed to liquid)
- Process the crust, filling, and coconut cream in the blender/ food processor separately, the press the crust into a non-stick spring form pan. Let the crust sit in the freezer for 30 mins or so while you make the filling. Then pour it the filling, decorate it with the icing, let it chill for an hour or so and voilà! Your delectable pie is now ready to eat and enjoy!
