"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Angel Cheesecake Recipe

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This recipe for Angel Cheesecake, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Merisa Workman
Added: Wednesday, October 3, 2007


1 c almonds
1 c macadamia nuts
1 t vanilla
7-9 pitted medjool dates
1/2 c flaked coconut
salt to taste (optional)

1 C raw Kefir laban
1-2 C raw Kefir
1 C coconut oil
1 C raw Honey (I like a little less)
1 T + 1 t vanilla
1-2 lemons juiced
3 1/2 C raw cashews (about 1 pound)

For Crust:
Blend everything in a food processor until very fine, or use a vitamixer if you want it superfine. Press into glass pie dish.

For Filling:
Put everything into the blender and blend until extremely smooth. Pour into the crust. This will take 6 hours or so to set up in the fridge. Top with your favorite topping! Mine is fresh raspberries!

Personal Notes:
Personal Notes:
My kids love this! The only dairy in it, is predigested in the Kefir. So everyone in my family can love it, and better yet it loves my kids!




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