Vanilla Spice Cheesecake
Difficulty 5 minutes Serves 1, 10 inch cheesecake pan
This is one of those raw desserts that you can slip into a crowd of cooked food eaters and no one will complain - in fact they'll be hunting you down for the recipe! There is real vanilla bean infused into every part of this recipe. Make sure to place it in the freezer for 3-8 hours for that perfect consistency!
Ingredients CRUST: Part 1
2 cups almonds
1/2 Tbsp date paste (2 cups soaked dates blended with 1 cup water)
1/8 tsp sea salt
1 tsp *liquid super-vanilla
CRUST: Part 1
1 1/2 Tbsp date paste
FILLING: Part 1
3 cups soaked cashews (before soaking, it was 2 1/4 cups cashews!)
1/4 cup *liquid super-vanilla
1/2 cup coconut nectar (or agave nectar)
1/4 tsp sea salt
FILLING: Part 2
2 Tbsp soy lecithin granules (not flavored!)
2/3 cup melted coconut oil
FILLING: Part 3
1 cup *liquid super-vanilla
4 Tbsp pumpkin pie spice
1) Food process all ingredients in the first section for a minute or few so that everything is well mixed.
2) Add the additional date paste. Make sure the crust is not over-processed!
BEFORE adding the crust, go ahead and lightly