Cheese(Less) Cake (Raw Foods)

"Found this on RawFoodHealthShow.com with Paul and Andrea Nison. Served it to a bunch of omnivores and they loved it! The vegetarians were THRILLED! I'm sharing here so I don't lose track of it. It was too good to not do again! The four hours 'cooking' time is the time in the freezer and refrigerator to set up the "cake"."
 
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photo by LilSunshine photo by LilSunshine
photo by LilSunshine
Ready In:
4hrs 20mins
Ingredients:
14
Serves:
12
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ingredients

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directions

  • In a spring-form pan (9 or 10 inch), sprinkle the coconut evenly (this will help you remove the slices later.
  • Process the dates and drained almonds together in food processor. Put the mixture in the spring-form pan and pat down evenly, all the way to the edges. Then set aside. This is your "crust".
  • Combine the drained cashews, dates, lemon juice, honey coconut oil, vanilla and sea salt in food processor until a smooth paste. Adjust salt level if necessary. Spread this mixture out on top of your "crust." This is your filling. Set aside.
  • Next in a blender or Vita Mix combine the strawberries, honey and water. Mix til smooth. Pour this mixture over the "filling". Spread evenly to the edges. Place this in the freezer for at least 2 hours to set up. After that it can go in the fridge until serving time. Cutting while the "cake" is still frosty, is a big help.

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Reviews

  1. This dessert is AWESOME! I'm dipping my toes into the raw food movement, and I like to try new things. The best part is when you find something that tastes great. I changed a few things just because of what I had on hand. For the base layer, I mixed soaked raw sunflower seeds (2-hr soak) and a small amount of walnuts (unsoaked). I used dried figs (soaked in a sealed container for 2 hrs) instead of dates. I also substituted creamed coconut (2 T melted in 1/4 C of warm water) instead of coconut oil. I followed the rest of recipe as stated. I will definitely do this one again - maybe add cocoa powder for a chocolate version.
     
  2. thankyou for a keeper of a recipe! it tastes like a real cheesecake - especially thanks to the yummy strawberry topping! my filling turned out very flavoursome - i added about quarter of an avocado in there to add to the smoothness, and am thinking next time i might add even more, and have less cashews to lessen calories. i think the recipe would work just as fine with less lemon juice too, as i found myself adding more honey to balance out the sourness. i made little ramekins of cheesecake which im finding are great little desserts on the fly!
     
  3. This cake was incredibly GOOD! I just started my new raw diet, and this was amazingly satisfying and sweet. It tasted SO MUCH like that cake I used to love, but I have a feeling that I will be eating a LOT more cheescake now that I found a HEALTHY recipe for it. The cake froze well (only after an hour did I take it out to enjoy) and the texture was delicous. I had made only half the recipe (in case it turned out a falure) but it still came out with plenty. (But who ever complained "too much cheesecake"!?!? The strawberry sauce-when I tasted that I was completely fooled. This is the best cheesecake recipe of all the cooked, frozen, tofu, and raw ones I have had!
     
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RECIPE SUBMITTED BY

I'm happy when I don't rub people the wrong way -- I'm a licensed massage therapist! Twenty years ago, at a cross-road in my life, I had a good sit-down talk with me and decided that my two passions in life were people, and helping them feel better ... and cooking. Just five days after that, a tiny ad in the local paper announced that Massage School started on Monday; so on that Monday in Sept. 1990 a new chapter started in my life. It was like learning a foreign language. Do you know where your olecranon process is? I met Mr. Wonderful in February of 1992 and we married 82 days later. (Who? Me impulsive??) He's still my Mr. Wonderful. In regards to cooking, he's my strongest supporter ... and toughest critic. When we first met, it was Mr. Meat and Potatoes meets Little Miss Vegetarian. In an effort to learn how to live together, we developed this plan: Thursdays became experimental food day. I would cook something that neither one of us had ever had before (so there would be no emotional attachment for either of us) and we would critique it. The deal was that if either of us found that meal gag-worthy, we would eat at McDonald's. I am happy to report, we have not darkened their door yet! Out of those experiments came our most favorite recipes. Ours is a blended family and between us we have three sons: an architect in CA, a computer programmer in FL and an Emergency Room MD in TX. We are blessed with three lovely daughters-in-law [the architect just married an interior decorator! A blessing on their heads, Mazel Tov, Mazel Tov!!] and three very hug-able grandchildren (18 y/o boy, 13 y/o girl and 11 y/o girl.) We are both very active in our congregation. If you like, check us out at http://www.kolhamashiach.org. We teach as well as other avenues of ministry (think: sanitation and maintenance!) ... Fun around here includes ministering ;) at the local department stores; cooking; and discussing Torah. It's not unusual to find half a dozen people around our dining room table in a good natured but animated discussion! Of course there's food ... for body and soul! 8726471"
 
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