|Rawtella Coconut Cheesecake|
This recipe came together as a result of a desire to make a cheesecake that was dairy and soy free. Coconut has excellent flavour and great health benefits so it made sense to start there. I made the coconut cream cheese using a recipe from Pumpkin's Pantry. It was simple and required easily attainable ingredients. The Hungry Hippie and Nigella Lawson's site were also helpful partners for creating this recipe. The following is a recipe that I'm proud to say will make you forget about dairy and make the unconverted reconsider their attachments to dairy!
|coconut cream cheese in the making|
|Coconut Cream Cheese Heaven|
1 cup Brazil nuts
8 medjool dates (pitted and soaked)1 tspn cinnamon
1 cup shredded coconut
pinch of sea salt
|Raw Pie Crust|
2 cups of Rawtella (homemade recipe below) at room temp
1/2 cup of hazelnuts (lightly roasted with a little coconut palm sugar, coloured salt)
2 1/4 cup s of coconut or cashew nut cream cheese at room temp
1/2 cup or more of coconut palm sugar
1. Beat cream cheese and sugar until smooth
2. Add Rawtella
3. Check for sweetness (Add more sugar if needed)
4. Continue beating until easily combined
5. Smooth mixture over crust. Cover and place in fridge for at least four ours or overnight.
Serve straight from the fridge.
Rawtella Recipe (I modified it by using coconut palm sugar mixed in with coconut oil)
Recipe of Myrtle Sodhi with help from Nigella Lawson and Hungry Hungry Hippie.com