lemon cheesecake pie harmony health institute raw vegan dessert

Dairy Free Lemon Cheesecake Pie

Posted on Posted in Recipes

From Elaine Bryan at Body and Soul Nourishment

 

Elaine made this, and about 5 or 6 other things, for our first raw food prep class at the Harmony Health office on Wednesday July 19th, and it was AH-mazing! If you couldn’t make it, don’t worry! We are planning another one in August, so keep your eye out for an announcement for the date and time for that one.

 

Ingredients

Crust:

2 cups Macadamia nuts or raw walnuts

½ cup dates, pitted (Approx. 9-12 dates depending on size)

¼ cup dried, unsweetened coconut

 

Filling:

3 cups Cashews, soaked 1 hour

¾ cup fresh squeezed lemon juice

2/3 cup agave nectar, or ¾ cup raw honey

¾ cup coconut oil, gently warmed to a liquid

1 tsp vanilla extract

½ tsp sea salt

 

Directions

Crust:

In a 9 inch Springform pan, sprinkle coconut as evenly as possible

In a food processor, process the macadamia or walnuts and dates until chopped and mixed.

Spread mix on top of coconut and press evenly to cover bottom of pan.

 

Filling:

Blend the drained cashews, lemon, agave (or honey), coconut oil, vanilla and sea salt.

Blend until smooth.

Pour the mixture onto the crust and spread evenly.

Place in the freezer one hour before serving.  Remove side of Springform pan.  After defrosting, cut into slivers

Store in refrigerator (or freezer if necessary) Always serve chilled

 

For the Raw Cherry sauce

1-1/2-2 cups frozen cherries (or any fruit), thawed

½ cups dates, pitted

Place fruit and dates in a blender and blend until smooth.

Drizzle over the pie before serving.