"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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