There is simply nothing not to love about this delightful, nutrient rich, 100% raw cheesecake. Dairy free, gluten free and refined sugar free!
Know your nutrients
Make with whole soaked cashews and black currants, the ingredient in this "cheesecake" pack a punch. Both provide amazing support for your bone, muscle and joint health. Cashews are rich in magnesium which supports muscle growth and recovery and black currants are a antioxidant powerhouse, helped to enrich the blood with oxygen, helping muscle repair and recovery, allowing for better performance next time you exercise. A post work out champion. Cashews are also packed full of copper which plays a huge part in the assimilation of energy production. This cake used soaked cashews which is a great way to draw even more nutrients from your nuts and seeds. Soaking them enhances the health benefits by unlocking nutrients and making it easier for your body to absorb.
- 1/2 cup of dates
- 1/2 cup of almonds, soaked and dried (you can use walnuts, pistachios or pecans too)
- 1 1/2 cups soaked cashews (soak overnight or for a minimum 5 hours)
- 1 cup black currants
- 1/3 cup melted coconut oil
- 2 TBSP agave (or Honey for a non Vegan version)
- 1 tsp. fresh lemon juice
Gather all of your ingredients and make sure they are all at room temperature.
Add base ingredients into a food processor or high speed blender and pulse until mixture sticks together. Pour out into a cake time with removable sides.
Place all filling ingredients into your processor and blend until smooth.
Pour on top of your crust. Smooth out the top and place in the freezer for 3-4 hours to set. Then pop in the refrigerator until your ready to serve!
Easy peasy pudding and pie - or in this case, cheesecake!!