"Natural Healing with Herbs for a Healthier You"
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Contributed by Master Herbalist Yvonne Salcido
Crust:
·2 C. almonds (grind in first in the food processor alone)
·¼ C. unsweetened macaroon coconut
·½ C. dates
Blend all ingredients in a food processor. Press into 9 by 13 glass or stainless steel pie pan.
Filling:
·3 C. cashews (soak 2 hours)
·¾ C. honey
·¾ C. lemon juice
·¾ C. coconut oil
·1 t. vanilla
·½ t. sea-salt
Blend together in blender until smooth. Pour on the crust and freeze. Take out of freezer 10 minutes before serving.
Topping:
·2 C. frozen or fresh fruit (my favorite is raspberry or strawberry)
·1 T. agave
Stir together and drizzle over cheesecake when serving.
Crust:
·2 C. almonds (grind in first in the food processor alone)
·¼ C. unsweetened macaroon coconut
·½ C. dates
Blend all ingredients in a food processor. Press into 9 by 13 glass or stainless steel pie pan.
Filling:
·3 C. cashews (soak 2 hours)
·¾ C. honey
·¾ C. lemon juice
·¾ C. coconut oil
·1 t. vanilla
·½ t. sea-salt
Blend together in blender until smooth. Pour on the crust and freeze. Take out of freezer 10 minutes before serving.
Topping:
·2 C. frozen or fresh fruit (my favorite is raspberry or strawberry)
·1 T. agave
Stir together and drizzle over cheesecake when serving.
Andraya's Favorite Non-Cheesecake
