Raw Lemon Cheesecake

July 03, 2015

Recipe contributed to our wedding by: Jan Dahl (Habluetzel Family Friend)

Crust:
2 cups almonds
12 dates

Filling:
3 cups cashews, soaked overnight or for 6-8 hours
¾ c. fresh squeezed lemon juice
¾ c. agave nectar or honey (I used honey)
¾ c. coconut oil

For the crust: 1. Process almonds to small pieces then add dates a few at a time until blended well and sticks together if pressed. For the filling: 2. Blend all ingredients (cashews, lemon juice, honey, coconut oil) until smooth. Assembly: 3. Push crust down into desired pan (9x13 or 9 inch pie plate or spring form pan) 4. Pour filling on top of crust and freeze for at least 2 hours to set up. 5. Move to fridge 1 hour before serving and top with desired fruit or sweet toppings. Enjoy!

Nutritions

Calories
516

Sodium
8mg
0% DV

Fat
14g
22% DV

Protein
9g
18% DV

Carbs
94g
31% DV

Fiber
9g
37% DV