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 Raw Vegan Lemon Cranberry Cheesecake

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Number of posts : 2726
Age : 57
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: Raw Vegan Lemon Cranberry Cheesecake   Thu Nov 15, 2012 4:57 pm



Crust Ingredients:
2 cups raw almonds
2 cups chopped pitted dates
1/2 cup raw cacao powder
Filling Ingredients:
3 cups raw cashews soaked for 2 hours
1 1/2 cup fresh cranberries
1 cup organic unrefined coconut oil
3/4 cup raw agave
1/2 cup fresh lemon juice
1/2 cup filtered water
1 Tbsp lemon zest
1 tsp alcohol free vanilla extract
pinch Celtic sea salt


To make the crust:
  1. Place the almonds, dates and cacao powder in your food processor until well combined.
  2. Roll this mixture into a ball (you might need a few more dates).
  3. Grease a 9 inch springform cake tin with coconut oil.
  4. Press the crust into the bottom of the pan and set aside.

To make the filling:
  1. Place all of the filling ingredients into the blender and blend until rich and creamy.
  2. Tweak flavors to taste. You might want some more sweetener or lemon zest. Note: this is quite tart.
  3. Pour the filling into the tin.
  4. Cover this tin with aluminum foil and place in the freezer for at least 5 - 12 hours.
  5. Before serving, allow the cake to defrost for an hour and then place in the fridge.

**Note: because of the coconut oil this cheesecake will melt if left out in the heat.

To serve remove cake from tin, cut into slices and serve with raw cashew cream and lemon zest.
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