Sunday, March 17, 2013

Raw Vegan Key Lime Cheesecake (and my first Raw Vegan Meetup!)



Today, I attended my first Nashville Raw Food Meet Up! I was nervous about going solo and putting one of my recipes out there with local raw food veterans, but it was really fun; I'm so happy I went. We traded stories of how we found our paths to going raw/vegan. It was very interesting, engaging, and (above all) delicious! Everyone was kind and talkative, so I enjoyed every minute of lunch. The potluck was green-themed this month, in honor of St. Patrick's Day, so I brought a key lime cheesecake. It was a hit! I hope you enjoy the recipe and find it easy to recreate.

Raw Vegan Key Lime Cheesecake

Ingredients:
Crust:
½ cup raw pecans
½ cup raw walnuts
½ cup raw sunflower seeds
½ cup Medjool dates (about 5 dates, pitted)
¼ cup dried, unsweetened coconut shreds
¼ tsp sea salt

Chocolate Layer (optional):
1 cup raw cacao powder
3/4 c. coconut oil - Warmed in a double boiler... or put the measuring cup in a bowl of hot water and stir the oil, so it becomes liquid. Don't get any water in the oil!3/4 c. agave nectar
1/3 tsp. vanilla extract 

Filling:
2 cups raw cashews - soaked overnight and drained
1/2 cup coconut water
¼ cup lime juice - fresh squeezed
2 tbsp organic lime zest
¼ cup raw coconut nectar
¼ cup raw agave nectar
1/2 cup + 1 tbsp raw coconut oil - Warmed in a double boiler... or put the measuring cup in a bowl of hot water and stir the oil, so it becomes liquid. Don't get any water in the oil!
1/4 teaspoon sea salt
1 Tbsp pure vanilla extract + seed scrapings from 1 vanilla bean
1/2 tsp spirulina - for color... you could omit this OR use some raw spinach to make it more green! This was a St. Patrick's Day-themed pot luck, so I wanted to add more green.

Directions:
  • Put all crust ingredients (except the shredded coconut) into your food processor.
  • Process for a few minutes until the pieces are small and crumbly, but not too fine.
  • Sprinkle coconut shreds into your empty pie pan.
  • Spoon the crust mixture into the pie pan on top of the coconut and firmly press it into the pan (The coconut keeps it from sticking to the bottom of the pan)
  • Once complete, set aside.
  • Next, add all of your raw chocolate ingredients into the food processor and process until smooth.
  • Spoon the chocolate onto the crust in the pie pan and gently spread it over the crust
  • Refrigerate the crusted/chocolatey pie pan and move onto the filling!
  • To make the filling, combine all filling ingredients in a high speed blender, except for the coconut oil.
  • Blend on high until completely smooth.
  • Then, blend on low with the top hole in your blender cover removed and pour the warm coconut oil in as it blends, slowly. Once smooth and blended for an extra few minutes, you're done. 
  • Take the crust out of the fridge and slowly pour the filling into the pan. It should be quite thick and very smooth.
  • Cover your pie pan with the filling, and refrigerate the pie for at least 6 hours before serving. I refrigerated mine for an entire day before serving it. If you're in a rush to serve it, pop it in the freezer and then thaw it for at least 30 minutes before you plan to serve.


My plate of food at the potluck!
Raw crackers, macadamia "cheese," avocado salad, snow pea salad, and slaw.

Bill (our host) had quite the collection of raw vegan reading material.

Part of our spread!
Bill's banana blueberry pie (in the foreground) was delicious and pretty.




2 comments:

  1. Thanks so much for a wonderful recipe, can't wait to try it. I also appreciate your beautiful photos on Instagram!

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    Replies
    1. You are so welcome! I hope you enjoy it. Thanks for your support and feedback. I really appreciate it!

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