Recipe for Raspberry-Carob Raw Vegan Cheesecake/Cheezcake

Here is another raw vegan cheese cake recipe-- raspberry-carob!-- that came in on my Twitter feed. I haven’t tried it yet myself, but since I am getting ready to go to Camp I thought I would just pass it along now…

It is written up by blogger Lea King, (picture left) who blogs at The Leaking Llama– Lea is a mom to a new little babe. She writes:
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“Ok, so for those of you who know me, I am NOT vegan by any means. I do like me some meat and dairy. However, since the a/c has been broken, I have had to be creative. Thus, the raw food kick lately. Here is a little something I whipped up last week. It still needs some tweaking, but will do for now.
Crust:


  • 3 cups raw pecans
  • 5 medjool dates
  • 1/4-1/2 cup agave nectar

Process pecans in a food processor until they are finely ground, but not forming butter. Add the dates and process until they are finely chopped. With the machine running, add the agave nectar. I didn’t measure this, so add it until you can press the mixture together and it holds together nicely. Press this into a spring-form pan that has been greased with coconut oil. Set aside.
Filling:

  • 1 1/2 cups raw cashews
  • Meat from 1 thai coconut
  • 1/4 cup fresh coconut water
  • Approx. 1/2 cup agave nectar
  • Vanilla (extract or scraped vanilla bean)

To your living health!

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