I am extremely excited about this recipe. From the very moment that Alissa’s cookbook (Raw Food for Everyone) arrived in the mail I have wanted to make this recipe. There are not many photos in Alissa’s cookbook – but there is a picture of this cheesecake and it just looks divine!
I can now confirm that it is actually very divine. Here’s the recipe!
2 cups Graham Cracker Crust
(Graham Cracker Crust – Process together 2 cups walnuts, 1 cup dried goji berries, 1/2 tsp. ground nutmeg, 1/2 tsp. ground cinnamon and 1/2 tsp. sea salt until the mixture is coarsely ground)
2 cups macadamia nuts
2 cups cashews
2 1/2 cups coconut water
1/2 cup agave nectar
1/4 cup lemon juice
seeds from 3 vanilla beans
2 ripe bananas
1/4 cup tightly packed coconut meat
1/2 cup coconut oil, melted
1. Line 8-inch spring form cake pan with graham cracker crust – set aside. I added a little agave nectar to the mixture and really pressed the crust well into the pan. (I didn’t have a round tin – so used a square tin).
2. Soak the macadamias and cashews in coconut water in a bowl for 8 hours.
3. Put the soaked nuts and any remaining liquid, the agave, lemon and vanilla into a blender and blend until smooth. You will need to stop the blender and scrap down the sides to help all the mixture blend.
4. Add the banana and coconut meat and again blend, scrap down sides, blend etc… until smooth.
5. While the machine is running add the coconut oil and again assist the blender to blend by scrapping the sides. Be careful not to allow the mixture to get hot.
6. Pour batter into prepared tin and either refrigerate for 8 hours or you can place in freezer for 2 hours. Allow the cake to thaw in fridge before serving. Cake will keep for up to 1 week in the fridge.
So delicious – I am not sure this is going to last a whole week in my house!