Sweetly Raw by Heather Pace is one of my favorite Raw Food Blogs out there. Her blog is dedicated to my new addiction, raw desserts. I'm completely and totally addicted to eating desserts made out of fresh fruits, veggies, nuts and seeds. How many times can you eat a cupcake or a big slice of carrot cake and actually feel good about it? Last night I had a carrot cake packed with Omega 3's, that was sugar free, gluten free, soy free and bursting with flavor. But my raw dessert of the day is Heather's Lemon Ginger Cheesecakes. First I made it exactly as stated in the recipe (which was divine) then I remixed it a little adding pecans to the crust and using lime instead of lemon.
Click here for Heather's original recipe. And here's my remixed version.
Crust:
1/2 cup raw walnuts
1/2 cup raw pecans
2/3 cup pitted, packed dates
Grind nuts nuts and dates together in a food processor. Add 1 teaspoon of water if the mixture is too crumbly. Press the crust into mini silicone or paper muffin cups or into a small pan to make on cheesecake. Set aside.
Filling:
2 cups raw cashews
3/4 cup fresh lime juice
1/2 cup agave nectar
1 tablespoon, minced ginger
Pinch of
himalayan salt
or fine sea salt
6 tablespoons melted coconut oil
In a blender, combine all but the oil until completely smooth and creamy. Add the oil and blend again briefly, to incorporate. Pour the mixture over the crust. Freeze until firm, about 2 hours.
Photo by Heather Pace
Is the himilayan salt crucial? Or will sea salt do?
ReplyDeleteAny salt will do. I'll actually modify the ingredient list to reflect that. thanks!
ReplyDeleteDid you use fresh lemons? Or do you think a lazy person like me could use a good quality lemon juice concentrate?
ReplyDeleteHey Kim, you definitely need to use fresh lemon or lime juice. Concentrate will not do. 3/4 cup lemon juice is only a couple big lemons.
ReplyDelete