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March 6, 2012 / daryleverett

“Cheesecake” {Dairy-free, egg-free, raw option}

Blueberry raw cheesecake

 

The Dairy Eater has been missing his cheesecake since we went egg-free more than a year ago. I recently got a new blender and in the book was a recipe for raw cheesecake and it’s safe for us! I was super excited. The only problem: it’s a lemon cheesecake and we don’t like lemon desserts. I decided to research and see what I could substitute for some of the lemon. I combined a few recipes including these two (Dr.Ben’s)  (The Rawtarian) and the Blendtec one.

Crust:

3/4 c Raw Almonds

1 TBSP Coconut shreds

1 TBSP honey/agave

The almonds and coconut go into the blender and are pulsed until it looks like graham cracker crumbs. Then you stir in the sticky sweet stuff. Press a little into the bottom of paper muffin cups to make the crust.

I had a little help with this part.

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It is “mmm mmm good”

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(I tossed that spoon into the sink after he finished cleaning it. In case you were wondering)

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Chill the crusts while you prepare the filling.

Filling:

1/4 c lemon juice (this was too much for my preference)

1/4 c water

3/4 c honey/agave

1 1/2 c Cashews, soaked for a few hours or overnight

2 TBSP coconut oil

1 tsp vanilla

Add those to blender in order listed and blend until smooth. Pour into your muffin cups. Freeze for a few hours. You will probably want to thaw them for a bit before serving or if serving soon just freeze or about an hour.

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I got 12 muffin cup-sized desserts from this recipe.

For the topping I warmed about 1 tbsp sugar and about 2 cups of frozen blueberries, just until gooey but not bubbly. I’m not sure if that makes it not-raw, but you could use fresh berries and just toss them on the top.

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