Life Health and Foods Ministries – By Dr Debra Williams
Soy Free, Gluten Free, Raw Vegan Cheese Cake
1 cup of almond meal
2 cups of raw cashew (soaked, rinsed, drained)
1/4 organic agave
3/4 cup of dates (de-pitted)
1/4 cup cold pressed apple juice (or water)
1/2 cup of cherries, strawberries (de-pitted) or pineapple
2 teaspoons vanilla extract
3 teaspoons nutritional yeast
juice of 11/4 lemons
For the crust, blend almond meal and dates together until mixture sticks together. Press mixture into a 6-8 pie dish.
For the filling, blend cashews, lemon juice, agave and vanilla until silky smooth. Scoop filling over crust. Freeze for at least 2-3 hours.
For the topping, blend cherries and strawberries or slice pineapple very thin and spread over the pie.
Add a little agave to adjust sweetness (optional)
Defrost cheesecake in the fridge for 45-60 minutes, until the center is cold but not frozen. Slice and serve with a healthy sitting of fruit topping
Once you have had your portion of pie, place back into fridge and enjoy it as a frozen desert after meal with your family and friends.