You know how it’s always when you can’t have something that you want it the most?
You see, I’ve been craving cheesecake recently. I mean, really craaaaaaaaving. Of course, I can’t have any because I have taken dairy out of my diet for my son.
Or can I?
I remembered how I’d gone to a vegan restaurant with my little sis a couple of years back and they had cheesecake on the menu. Of course, it wasn’t real cheesecake but it was real good!
I can’t say I rock enough to have invented the recipe, but with the help of a few key words in Google, and a hop on Pinterest I found two recipes that looked good and merged them. I took the recipe for the crust here and used the one for the filling that I found here.
Would you like to know what’s in it and how to make it?
Of course you do!
What’s in it?
- 8 medjool dates, soaked and pits removed (I let them soak as I measured out the other ingredients)
- 1 cup of mixed nuts (mine contained brazil nuts, pecans, almonds and cashews)
- 1 cup shredded unsweetened coconut
1 tsp cinamon
For the filling (right)
- 3 cups raw macadamia nuts
- 1 cup almond milk
- 1 cup key lime juice
- 3/4 cup raw agave nectar
- 3/4 cup coconut oil (unbleached and unrefined)
- 1 tsp vanilla extract
Now, for some reason, I did the filling first (must be mommy brain) which meant that I had to pour the filling in a bowl as I mixed the ingredients for the crust. Don’t be silly like me, make your crust first.
What to do?
- Mix everything but the dates until the mixture is reduced to a coarse meal.
- Add the dates and keep blending until well blended and sticky.
- Press the mixture in a pie mold.
- Put all ingredients in food processor (if you’re smart, unlike me, you’ll make sure the food doesn’t go past the max food level).
- Pulverize until the mix has a smooth texture.
- Pour the filling into the crust.
- Place in the freezer for 2h.
And, just because I had time and my son was being quiet, I actually pressed my key limes. If you don’t have a lot of time on your hands, I would suggest you just buy some ready pressed, because it took 2lbs of them to get a cup of freshly pressed lime juice! (But it was TOTALLY worth it because I absolutely LOVE key lime).