Perfect Raw Cheesecake

Yes, it tastes as good as it looks.

Every raw chef worth their nama shoyu knows that the road to feeding people our ‘healthy’ food begins with cashew cheesecake! I tested this one three times to make sure it offers a perfect base to feature your favourite seasonal fruits.
Process + place these ingredients in a 6” cake pan, freeze 15 minutes:

60g / 1/3 cup coconut flakes
100g / 3/4 cup datesLemon zest, to taste
Sea salt, sprinkle
Blend filling in high powered blender until very smooth, adding oil last.
Pour over crust + freeze 2-3 hours before slicing.

100g / 1/2 cup soaked raw cashews
80g / 1/4 cup frozen banana
20g / 2 tablespoon lemon juice
40g / 4 tablespoon maple or coconut nectar
60g / 1/3 cup coconut oil
Tsp maca
Tsp mesquite
Note: I choose to use weight in all my recipes. In all my years of cooking it’s become the most trusted way to measure ingredients for a consistent result. Give it a shot! Equivalent measures are also provided in cups.