I know that desserts are tempting. One of my favorites that I missed the most when becoming vegan was cheesecake. This was never one that I ate often because of the high calorie amount, and even though a healthier, less-refined and processed, less fat version exists, this still does not mean that we have to feast on this daily! Just remember: this dessert is almost exclusively nuts, and should be treated as the equivalent amount of nuts – so as a fat in your diet. However, this dessert also adds quite a large amount of nutrients, so feel safe knowing that you will be so satiated that you probably won’t be able to eat much, anyways!
- 2 cups raw walnuts or raw macadamia nuts
- 1/2 cup dates, pitted
Chop the dates and put them and the nuts in the blender. Blend until it becomes thick and easily binds together. Spoon and pat into a pie dish. Place in the freezer to set.
- 3 cups raw cashews (soaked overnight or at least a couple hours)
- 1/2 cup agave nectar or raw sugar
- 3 peeled lemons
- 1 teaspoon vanilla essence
Place all the ingredients into your blender and blend. Spoon this mixture on top of the crust. Place this into the freezer to set.
- 500g frozen fruits – whichever you choose
- 1/8 cup agave or more to taste and thickness desired – optional
When the crust and cheese are set – but not frozen, so be careful – take it out of the freezer. Put the fruits in the blender and blend until smooth *without water*. Add a sweetener if you want and blend some more. When the mixture is nice and smooth, pour thinly over the cheese filling and return to the freezer for no more than an hour. Once again, be careful not to let anything freeze. Store in the refrigerator.
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*Image courtesy Flickr Creative Commons