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.
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Process + place these ingredients in a 6” cake pan, freeze 15 minutes:

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

Filling
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
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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.