Raw Vegan Paleo Cheesecake

Raw Vegan// Creamy // Light

Okay, this is it. My all time favorite cheesecake recipe, I have a ton of recipes but this one is the best! I love it because it’s not loaded with cashews, it’s more on the lighter side of raw cheesecakes, and it’s not too sweet. I really had fun making this…I’ll be making this for birthdays from here on out. It’s a great cheesecake for people on a low glycemic diet, you can use xylitol or steiva for sweeter if you would like and it makes it totally paleo!

Raw Vegan Paleso Cheesecake

INGREDIENTS

Crust

1 cup coconut flakes

1/2 cup almond flour

2/3 cup coconut oil

1/4 teaspoon sea salt

1 tablespoon coconut nectar or favorite raw sweetener (I steer clear of agave)

Filling

4 cups young coconut meat

2/3 cup cashews (soaked for at least 1 hour)

1/2 cup coconut oil

3 tablespoon lemon juice

1/3 to 1/2 cup raw honey (not vegan!!!) you can use coconut sugar for vegan option, but it will change the color.

1/4 teaspoon sea salt

1/2 teaspoon bourbon vanilla extract

Topping

2 packets of strawberries, sliced thin

 

METHOD

Line a 9 inch springform pan with parchment paper and set aside.

In your food processor, combine all the curst ingredients and pulse till well blended. Press into the bottom of the springform pan and put into the freezer.

In your vitamix, combine coconut meat, cashews, coconut oil, lemon, sweetener, salt, and vanilla. Blend on high until very creamy and smooth. Pour into the pie crust and set in freezer.

Slice your strawberries and mix in a bowl with lemon and a bit of sweetener of choice and then line your cheesecake!

Keep in the refrigerator over night to set up or put in the freezer for a couple hours till firm.

 

Raw Vegan Paleo Cheesecake

Raw Vegan Paleo Cheesecake

Raw Vegan Paleo Cheesecake

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