Raw Cashew Nut "Cheesecake"

This "cheesecake" is so delicious & a real food not just a treat!

Some of the ingredients may seem a little odd to you & perhaps a bit expensive, but so are the ingredients that make up so many desserts; besides good health is worth every penny.

First thing to do is to soak 2 cups of raw cashew nuts in clean cold water.

In another bowl put 3/4 cup of washed dates & squeeze over them the juice of a large lemon.. (Check each date as you go, giving it a little squeeze or tearing it open to make sure that there are no stones in any of them).

Leave both the cashews & dates to sit overnight or a good 3 hours.

So you could say, soak the dates & cashews in the morning & put it all together in the afternoon.

The base is very simple & adaptable & so much better than the standard biscuit base.

Into the food processor place:

3/4 cup of softened dates as above,

1 cup of coconut,

1/2 cup of sunflower seeds

 (I used Wright Sprouts dried sunflower sprouts but plain are fine)

1/2 cup of walnuts or almonds or macadamias etc

1/4 cup of ground linseed

Pulse all the ingredients together..

 until they come together in to a ball like this.
 Feel free to adjust the mix to suit your taste, allergy situation or store cupboard.

 This amount goes a long way & makes lovely little balls too, great for lunch boxes & snacks.

 They can be rolled in coconut if you like.
I was a little heavy handed with the date measurements with this version..I think I added a cup but a bit less would have been fine.
Press the mix into one large dish or lots of small ones as pictured.

Now the topping:

Strain the cashews & give them a rinse with cold water.

To the cashews add

 1 cup of organic coconut oil

1/4 cup lemon or lime juice

1/2 cup of honey (runny is best)

1 good dsp of natural vanilla essence

a pinch of good salt

Now add 1/4 to 1/2 cup of hot water

Pulse altogether, then process for about 2 minutes until it all looks pretty smooth.

 Taste to check the flavourings..they will develop a little more over time.
Pour over the waiting bases & freeze for 1-2 hours until firm. They will also set in the fridge given a bit more time.
These will freeze really well for a month or so.

 The above mix makes a really good amount. That's handy 'cos you're bound to need it all.
Once you've tasted it you'll soon know why!

I buy my organic coconut oil in large 4 litre tubs ( from Chantal in Napier) which makes a big difference to the overall price & they last us for ages.  

I found the basis for this recipe here & another version here.

Catherine