As I’m running a challenge on Instagram where the challenge is to remake this recipe I thought it would be easier to post it here. And you don’t have to participate to remake this đ
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“Raspberry & Lime Cheesecake Pie”
Base:
1 1/2 cups pecan nuts
1 cup pitted dates (I used Deglet nour)
Pinch of pink salt
First mix the dates until finely chopped, add the pecans and salt and pulse until crumbly.
Press into a square pan (20x30cm) lined with a baking sheet and put in the freezer to set.
Filling:
2 cups soaked cashews
Juice from 2 lime
Zest from 3 limes
Teaspoon of vanilla
1/2 cup coconut oil (melted)
1/3 cup Agave or sweetener of choice
Water (this is hard to say how much as it depends in the nuts. I used about 1/2 a cup)
2 cups frozen raspberries
Mix all except the raspberries in your blender, adding the water a little at a time until smooth and creamy. This might take some time, so be patient. And be careful not to overheat the filling or the blender. Pour the mixture over your base, spread evenly and cover with the raspberries. Put back in freezer while doing the cookie dough-like crumble.
Crumble:
1 cup pecans
1 cup juicy medjool dates (soak them if theyâre dry)
Pinch of pink salt
1 cup raw oats (any oats will do if you cant find raw, just make sure it’s not instant ones, rolled are fine)
First mix the dates till a paste, add the nuts and salt and mix until nuts are completely chopped, take aside in a bowl and add the oats. Combine well and add more oats if itâs to sticky. It should be crumbly. Crumble over your cake and freeze for 4-5 hours. Take out 30 minutes before serving. Any leftovers you can keep in the fridge for a few days, or put back in the freezer! There’s never been any leftovers when I’ve been making this. Although I’m running a raw cafĂ© so that may be the reason đ
Wow that looks yummy!
Hi Erika…and Li :))) Hope you guys are well over there at Open New Doors! I made a mutant of this cake today because eco sommarbĂ€r blend was all we had in the freezer, but when I tasted that filling I knew it was going in the right direction. My first raw ‘cheez’ cake…yay. I will visit the cafe again soon, I have a book to show you which I think you might enjoy. Anyway, it’s been tough lately so thanks for sharing the recipie to cheer me up. Say hi to Li for me. — jason
Hi!
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MyTaste.com
Hej Erika! Jag tĂ€nkte försöka mig pĂ„ denna fantastiska paj. Har inte gjort mycket som Ă€r helt raw tidigare. Jag undrar om det fungerar att byta ut cashewnötterna mot kött frĂ„n fĂ€rska kokosnötter? Köpte nĂ„gra fĂ€rska kokosnötter hos er hĂ€romdagen đ
VÀldigt tacksam för svar gÀllande detta :).
Tack för en fantastiskt fin blogg och för att du delar med dig av alla dina fina recept. Du Àr helt makalöst duktig! Jag kommer förevigt hoppas pÄ att du delar med dig receptet pÄ Àppelkakan för den var helt klart det godaste jag nÄgonsin har Àtit. Tack!
Hej!
Tack sĂ„ mycket, vad glad jag blir.đ
AngÄende receptet sÄ skulle jag inte rekommendera att anvÀnda kokoskött i denna kakan. Deh Àr ju dessutom nötter i bÄde bas och topping. Men om Du testar sÄ mÄste du berÀtta hur det gick!
How did I even miss this? Looks amazing Erika x