Recipe

Gluten-free Raw Cashew Cheesecake with Pecan Date Crust
Ingredients
1 cup raw pecans
1/2 cup soaked medjool dates
shredded raw coconut

Filling:
3 cups cashews (soaked for at least 4 hours)
1/4 cup pine nuts (soaked for at least 30 minutes)
1/2 cup freshly made almond milk*
1/2 cup raw honey or agave (for almost-raw)
2/3 cup raw coconut oil
1/2 cup fresh lemon juice
1-2 sun-dried vanilla bean, cut open and scraped out OR 2 or 3 tsp. vanilla (for almost-raw)
sea salt to taste

6 mini springform pans OR english muffin rings taped to cardboard or metal circles OR silicon muffin liners work too but give a less cheesecake-like shape

Directions
Sprinkle shredded coconut in the bottom of each small springform pan. Then put your pecans and dates in the food processor and process until you have a sticky, crumbly dough. Pat it into the bottom of your pans but not up the sides. Put your pans in the refrigerate while you prepare the filling.

Drain and rinse your cashews and pine nuts. Put in blender with the rest of your ingredients and process until smooth. If you have too much in your blender for one batch, you can separate it and process it in two batches until smooth and then combine them. Pour the filling into your individual cheesecake molds and put the molds in the freezer to firm up- about 3 or 4 hours.

Variations:
Honey Lavender Un-cheesecake: Use raw honey as your sweetener for the filling. Sprinkle top with fresh lavender flowers or sprigs and dabs of honey as desired.

Strawberry Kiwi Un-cheesecake:
top with chopped fresh strawberry and kiwi

Blueberry Sauce Un-cheesecake:
after the cheesecake has been in the freezer an hour or two and is firm, use a knife so that it is no longer attached to the sides of the mold. Top with blueberry sauce and put back in freezer to harden. Reserve some sauce for drizzling later if you like.

Mango Un-cheesecake:
Top with slices of fresh mango.

*To serve, remove cheesecake from the freezer and carefully slide a knife around the edges of the mold so it is no longer attached to the side. gently remove from mold and then leave out at room temperature for 20 minutes or so (or put in refrigerator) until texture approximates cheesecake and is no longer frozen solid.

Notes
*I made a batch of almond milk by soaking 1 1/3 cup of raw almonds overnight, rinsing them and blending with 2 cups of filtered water until you have a smooth creamy liquid. Then I strained the liquid in tea straining bags (or nut bags, if you have them) and added some (optional) vanilla scrapings. Delicious, and you’ll have more than you need for this recipe!