This version of rich, lemony, creamy, and delicious but it’s also raw, and free of dairy and refined sugars. It’s a cheesecake you can actually feel good about. We are sharing with you, our secret weapon: “dates” which make up much of the crust and sweeten the filling. They’re full of fiber and nutrients like potassium, B vitamins, and iron. And they lend a sweet, caramel flavor.
2 cups of raw nuts walnuts, pecans, almonds, cashews, hazelnuts or any combination,
1 cup of pitted dates
One tsp. Ground ginger, optional
¼ tsp of salt
2 cups of raw cashews overnight soaked in cold water
¼ cup maple syrup
1 .25-oz. packet powdered gelatin
One 5.4-oz. Can coconut cream
Four dates pitted (about 2.5 oz.)
1 Tbsp. Virgin coconut oil
1 Tbsp. Lemon zest
One tsp. Vanilla extract
½ cup lemon juice
¼ tsp salt
Berries, for topping,
1.To Make Crust: Blend all the ingredients in the food processor until this mixture forms a ball. Press it into bottom and sides of a 9-inch pie plate and refrigerate it.
2.To Make Filling: Drain cashews and rinse well with cold water. Place in the high-speed blender. Pour maple syrup into one small pan. Place 1½ Tbsp of Water in a bowl; sprinkle gelatin on the top. When the gelatin bloomed, add it to a pan with maple syrup. Stir over the medium-low heat until the gelatin dissolves. Add into a blender with cashews, along with all remaining ingredients. Blend them until very smooth.
3.Pour the filling into crust, spread evenly, cover and refrigerate it until set, about 3 hours. Top with berries just before serving.