Raw Lemon Ginger Cheezecake
(courtesy of Sandi Cole, owner of Simple Bliss Vegan Café in South Lake Tahoe. Serves 12)
Filling
3 cups raw sunflower seeds (soaked for two hours minimum or overnight, in the fridge)
Juice of 4 large lemons, with pulp
1 cup date paste (recipe below)
2 tablespoons raw coconut butter (Cole recommends Artisana brand)
⅔ cup raw coconut oil
1 teaspoon vanilla
2 tablespoons fresh ginger juice
Soak sunflower seeds at least two hours or overnight. Rinse seeds and put aside.
Date paste
Soak 2 cups dates at least two hours or overnight in fridge. Cole recommends using 16-ounce Mason jar, filled with dates and covered with water. Once dates have soaked, place contents of jar into high-powered blender and blend until smooth.
Crust
2 cups raw walnuts
1 cup pitted dates
Use food processor to make crust. Process walnuts and dates together for about 30 seconds; stop, stir, and pulse again until mixture resembles graham cracker crumbs. Press into pan of your choice (e.g., springform, pie pan, full-sized or mini muffin pans, or silicon molds). If using anything besides pie pan, press crust on bottom only; the cheesecake will be prettier this way when released from mold. Once crust is made and pressed into place, put in freezer until ready to fill.
To make filling
Use high-powered blender, such as Vitamix. Place all filling ingredients, including soaked and rinsed seeds, into blender; blend for one minute, then check consistency. Keep mixing in blender, about three minutes or until smooth — there should be no lumps. Once your filling is ready, fill crust(s) and return to freezer for at least an hour. Enjoy!
