Oh my gosh...you won't believe the cheese cake consistency and taste in this super easy and 'raw food' recipe.
For the 'graham cracker' crust:
2 heaping handfuls raw cashews
1 1/2 heaping handfuls organic Thompson raisins
1 tablespoon Mesquite powder
1 teaspoon raw powdered vanilla
2 generous pinches fine sea salt (the gray kind)
2 pitted dates (large)
Blend in a food processor until you have a coarsely ground mixture. You should be able to form the mixture with your hands and it should stick together. If not add one pitted date until you you reach this consistency.
Press this into individual molds, mini cupcake pans, or one large 9" pie plate. Set aside.
For the filling:
1 heaping handful raw walnuts
1 1/2 super ripe banana
1 1/2 heaping tablespoons coconut butter
1 teaspoon powdered vanilla
1 pinch sea salt
Blend these ingredients together in a food processor until you have a thick buttery consistency. Spread mixture on top of the crust and let set in the freezer for 1 hour or more. Then serve.
These are super rich so it's best to make them small or bite sized. Mine were formed in a heart shaped muffin pan and I used a spatula to loosen them from the pan.
The amazing thing about eating raw foods is the nutrition you are getting from every ingredient. For instance, the mesquite powder is high in protein and is an excellent source of the following:
- Lysine
- Calcium
- Magnesium
- Potassium
- Iron
- Zinc
- Dietary fiber
Also, Mesquite is highly effective in balancing blood sugar.This is just one example...you'd have to look up each ingredient to see what you are getting. In any case this sure beats sugar sweet desserts. Although I have not totally sworn off delights made with traditional vegan sweeteners such as sucanat and agave nectar.
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