After purchasing some Earth Cafe vegan raw cheesecake I was determined to figure out how to do it myself. I think my first attempt turned out pretty well and my mother in law said it was the best cheesecake she had ever had-vegan or otherwise. Here is the recipe and a picture....Enjoy!
The Crust: For the nuts and dates you only need to soak them in hot water for 15 minutes or so. 1 cup raw cashews soaked 1 cup pecans soaked 1 cup almonds soaked 5-10 dates depending on how sweet you like your crust 1/2 cup coconut flakes 3 Tbsp flax meal (just to health it up a bit)
Pulse in food processor until it has a texture you can easily form into a springform pan.
Clean our food processor and then begin the inside of the cake. The meat of one Thai young coconut 1 can coconut milk juice of two lemons 1/2 cup cashews (soaked for about 15 minutes) 6 large strawberries (or whatever fruit you want your cheesecake to have in it) 1/2 cup coconut oil 1/2 cup brown rice syrup (might not be 100% raw, but neither am I) 1 Tbsp vanilla extract
Pulse in food processor until throughly mixed. Pour into your crust and refrigerate for 2 hours. Serve cold and enjoy your raw vegan cheesecake!