1 cup brazil nuts (or almonds)
1 cup walnuts
1/2 cup dried figs (or dates)
1/4 cup raisons
2 tbs. of orange juice
pinch of salt
2 cups raw cashews (soaked for 10 hours)
1 cup almonds or mac nuts (soaked for 2 hrs)
3 tbs. pine nuts
2 tbs. rejuvelac or lemon juice
pinch of salt
1/3 cup coconut water and 3 tbs. chopped meat
1 sun dried vanilla bean or 1 ts. vanilla extract
4 tbs. agave nectar or honey or 7-12 soaked dates
1 cup young coconut meat (chopped up)
3 tbs. raw cashews or mac nuts (soaked for 8-10 hrs)
8 soaked dates or 2 tbs. honey (or more if you like it sweeter)
3 tbs. coconut water or almond milk
1/2 tsp. lemon zest
drop of vanilla extract
1 pint really ripe red strawberries (sliced fine and put into a bowl)
3 tbs lemon juice
1/2 tbs agave nectar or honey
pure water (not tap)
How to: Ok, begin with a round cheezcake pan (spring form pan). Process all the ingredients for the crust. Press the mixture into the pan and set aside (chill in the fridge).
Now the filling. In the vitamix or champion juicer blend/process the cashews and almonds or macnuts untill they are creamy. Put this in a bowl and add the rejuvelac and salt. Mix really well. Put in a nut milk bag or cheese cloth or bowl covered with a towel and leave it out in a warm place (room temp) for 10-12 hrs. Combine this "cream cheez" mixture and blend it with the 1/3 cup coconut water and coconut meat, vanilla bean or extract, agave nectar or honey. Put in the freezer untill ready to use.
Blend all the ingredients for the whipped cream and chill in the freezer
Now for the topping. Take the strawberries and strain them, to get the strawberry liquid from the bowl, mix that with the lemon juice and a little agave nectar or honey. Set aside untill ready to use.
Yay, we're almost done. Ok. Take the spring form pan, pour the filling in and tap the pan down to get all the air bubbles. Layer the slices of strawberries on top and pour the lemon mixture over it. Put the whipped cream in a star tipped pipeing bag and pipe it all along the sides of the cake, or all over. Garnish with extra lemon zest, and put in the freezer for 8 hrs.