Raw Vanilla Bean Cheesecake
Recipe type: Baking
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
A delicious and tasty dessert recipe that although only takes a short while to make needs sufficient time in the freezer to set. But will prove a hit with everyone who enjoys it without realizing that it is Paleo.
  • 150 g (1 Cup) Medjool Dates - Pitted
  • 300 g (2 Cups) Pecan Halves
  • 300 g (2 Cups) Cashew Nuts - Soaked
  • 1 Fresh Vanilla Bean Pod - Seeds
  • 120 ml (1/2 Cup) Fresh Lime Juice
  • 150 ml (1/2 Cup plus 2 Tablespoons) Organic Maple Syrup
  • 60 ml (1/4 Cup) Filtered Water
  • 160 ml (3/4 Cup) Coconut Oil - Melted
  • 1.20 g (1/4 Teaspoon) Sea Salt
  1. • Prepare your cheesecake pan by lining it with parchment paper. Also, get some tin foil ready to cover the pan. Set these aside to use later.
  2. • In a food processor, place the dates and the pecan halves. Process until they form a sticky mixture.
  3. • Once you have the sticky date and pecan mixture, get your prepared cheesecake pan and pour the mixture into the pan as this will be the base of your cheesecake. Clean your food processor for the next step.
  4. • Take the soaked cashew nuts and place in the processor with the lime juice, maple syrup, coconut oil, filtered water, vanilla bean seeds, and salt. Make sure you drain the cashews well before placing in the processor.
  5. • Process the ingredients until a smooth mixture is produced. Pour this mixture on top of the date-pecan base you made earlier.
  6. • Using a spatula, smooth the top of the cashew mixture. Cover the cheesecake pan using the tin foil.
  7. • Put the pan in the freezer overnight. Remove the cheesecake 30 minutes before serving.
  8. • Slice and top with your preferred fruits and/or sauces. Serve and enjoy your cheesecake!
Recipe by Paleo Living at https://PaleoLiving.org/raw-vanilla-bean-cheesecake/