RE: CHEESECAKE ANYONE?

November 24, 2004

Thank you to Elaine, Linda and others who have shared Thanksgiving ideas. Tonight I was going to give up helping my family, but then all these scrumptious ideas came in to reenergize me. THANK YOU, Karen

E. Rice-Fells [shortydemp]Tuesday, November 23, 2004 8:45 PM Group CHEESECAKE ANYONE?

GREETINGS:

THIS SHOULD TOP OFF YOUR LIVE THANKSGIVING DINNER. TAKEN FROM "THE COMPLETE BOOK OF RAW"

Prepare yourselves for a "sliver" of heaven.

Just Like Cheesecake

By Emily Lee Angell

Makes: 24 slivers Special Equipment: Food Processor

INGREDIENTSFor the Crust:

2 cups raw macadamia nuts

1/2 cup dates, pitted (I use medjools)

1/4 cup dried coconut

For the cheese:

3 cups chopped cashews, soaked for at least 1 hour

3/4 cup lemon juice

3/4 cup honey

3/4 cup coconut oil (I only use Virgin Coconut Oil)

1 teaspoon vanilla (I use raw organic, alcohol free)

1/2 teaspoon celtic sea salt (optional)

For raspberry sauce:

1 bag frozen raspberries

1/2 cup dates

DIRECTIONS

To make the crust, process the macadamia nutes and dates in the food porcessor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan (found in Target). Press crust onto the coconut. This will prevent it from sticking.

To make the cheese, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using), and 1/2 cup water. Blend until smooth and adjust to taste.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator. (I've never defrosted fully)

To make the raspberry sauce, process raspberries and dates in a food processor until well blended. (Do not use a blender for this or the raspberry seeds will become like sand.)

As with any recipe, you may want to play with it until it suits you.

ENJOY!

Good Health to You

Elaine

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