Dinner With Friends… Final Course of The Evening, Coconut Creme Cheese Cake (RAW,VEGAN)

 Evening everyone…Tonight I got together with two close friends and we had a cooking party. We made baked sweet potato topped with a pinto bean chili, vegan sour cream and onions. The recipe came from “The Sprouted Kitchen” http://www.sproutedkitchen.com/. For dessert I made a coconut cream cheese cake but left it at home because at work we didn’t have a freezer. That’s one thing with vegan cheese cake, it must only be taken out of the freezer 20 minutes before eating. Nevertheless I made the cheese cake and it is sitting in my freezer waiting to be shared.

Coconut Cream Cheese Cake

Makes: 2 mini cheese cakes Soak time: 3-5 hours Prep time: 15 minutes Freezing time: 2-3 hours

Nutrients:

Crust:

  • 1-2 cups mixed nuts (sunflower seeds, peanuts, almonds, brazil nuts, etc.)
  • 4 dates
  • 1 tsp salt

Vegan Cream:

  • 1 cup soaked cashews
  • 3-4 tbsp agave nectar
  • 1-2 tbsp coconut water
  • ¼ cup coconut meat
  • Lemon slices, garnish

To make your crust:

  1. Combine all crust ingredients in a food processor or high speed blender.
  2. Blend until consistent crumb mixture forms.
  3. Spread crust mixture on the bottom of a small spring cake pan. Press crumb mixture firmly down. Set aside when making the cream.

To make your vegan cream:

  1. Combine all cream ingredients in a food processor or high speed blender.
  2. Blend until consistent and creamy mixture forms.
  3. Spread creamy mixture on top of your crust base.

Place lemon slices on top of cream. Place in freezer for 2-3 hours. Take out of freezer 20 minutes before consuming.

Can I just say… YUMMMMM! Perfect serving for 3 to share.

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