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"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

Raw dilly licious choclate cheese cake Recipe

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This recipe for Raw dilly licious choclate cheese cake is from The Gypsy Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust
1 cup medjool dates (make sure to take the seeds out)
1/2 cup unsweetened coconut flakes
1 1/2 cups raw unslated almonds
1 tsp maple syrup (optional.)

Filling
4 cups raw cashews soaked overnight
2 cups medjool dates (get the seeds out)
1 cup raw cocoa powder
1 1/2 cups water
1 cup plain unsweetened soy milk
1 tsp maple syrup(optional)
1 tsp vanilla extract
1/2 cup unsweetened coconut flakes or fresh fruit on top
Directions:
Directions:
Put the crust ingredients in a food processor and pulse just till combined. Press firmly to the bottom of a 8 inch spring form cheese cake pan .Set aside . Add the filing ingredients(except coconut flakes or fresh fruit) to a high speed blender or food processor and mix till well combined and creamy. Pour over your crust and freeze for 4 hours and than store in frig.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 min active( 4 or so hours nuts soaking)

 

 

 

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